Black pepper essential oil is steam distilled from the unripe red fruit of the piper negrum, a member of the piperaceae botanical family. Ancient Egyptians used black pepper in their embalming process, and it was also widely used as both a culinary spice and a medicine by the Romans and ancient Greeks. As the most widely traded spice, it was even used as an exchange commodity. Considered as valuable as gold, it was sometimes referred to as ‘black gold.’ In the 5th century, black pepper essential oil was used in salves or poultices in the treatment of eye diseases. Ancient Indian mystics used black pepper to help them endure and retain their vitality through periods of fasting or when traveling long distances. In Ayurveda, it was used to treat throat infections, lung diseases, tooth decay, congestion, cold and cough. One of the most popular Ayurvedic ‘cure-alls’ is a preparation called ‘Trikatu,’ a combination of black pepper, long pepper, and ginger, which is used to treat a range of complaints, including headache, sore throat and cough. In Chinese medicine, it has been recommended as early as 2 BC for treating abdominal spasms, vomiting, diarrhea, and many types of pain. Making its way to Europe, it became popular as a seasoning as well as a preservative for perishable items like meat, and certain prepared foods.
Odor and Appearance : Colorless to slightly greenish liquid having the characteristic odor of pepper and a relatively mild taste.
Country of origin : India
Botanical name : Piper negrum