Name: Black Pepper
Botanical Name: Piper nigrum
Main Constituents: ß-Caryophyllene: 24.2%, d-3Carene: 14.2%
Extraction Method: Steam Distilled
Part of Plant: Dried Berries
Description & Colour: Colourless to pale greenish-yellow liquid, thin consistency
Aromatic Summary: Black pepper has a sharp, spicy scent, very similar to Clove
Storage: Transfer out of any metal and shipping containers (used for safe shipping), keep in dark glass container
Safety Notes: For external use only; dilute before use. May cause skin irritations in high concentration due to rubefacient properties - Use in moderation only. A skin test is recommended prior to use, avoid contact with eyes. Caution: Using too much of this oil could overstimulate the kidneys. Avoid during pregnancy because of its skin-sensitizing effect
Usage: Antimicrobial, antiseptic, antispasmodic, antioxidant, antibacterial, diaphoretic, digestive, diuretic, febrifuge, stimulant (nervous, circulatory, digestive), stomachic, and tonic. Aromatherapy/Home use: good for circulation, muscle aches and pains, rheumatic pain, sprains, and stiffness. Also helpful for colic, constipation, etc.
Blends well with: Bergamot, Clary Sage, Clove Bud, Coriander, Fennel, Geranium, Grapefruit, Lavender, Juniper, Lemon, Lime, Mandarin, Sandalwood and Ylang-ylang
Black pepper comes from the dried berries of the piper nigrum vine. This climbing vine uses trees or other supports to grow and can grow to about twenty feet high if allowed but is usually kept around twelve feet for commercial purposes. The word “pepper” was derived by the Greeks and Romans, from the Latin word “piper”, which was taken from the Sanskrit phrase “pippali”.