Black Pepper Oleoresin

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Black Pepper Oleoresin
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Piper nigrum Linn bears berry corns from December to March time period every year as its best cultivation time period. The plant is basically grown in the southern part of India, and is processed through a steam distillation process for extraction of Oleoresins. It gives a bitter taste and pungent aroma, but is blessed with many medicinal properties. It is ideal for pharmaceutical companies for as composition in medicines.

Common name:

Black peppercorns

Constituents:

Pinene, Phellandrene, limonene

Uses:

The black pepper Oleoresins is used for adding flavor and aroma into the beverages as well some cuisines. The warming effect of it helps in fighting with high fever, cold, cough, old pain, joint pain, muscle pain and likewise in arthritis as well. The use of it keeps heart and kidney healthy and function properly. The other uses of black pepper oleoresin are in food, preservatives and making of Ayurvedic medicines.

Additional Information

Botonical Name Piper Nigrum
CAS # 84929-41-9
Country of Origin Southern states of India, Vietnam and few other As
Color & Odor Yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper
Solubility soluble in water, insoluble in oil
Specific Gravity 0.87600 - 0.88400 @ 25 °C
Optical Rotation N/A
Refractive Index 1.46400 - 1.46600 @ 20 °C
Flash Point 215°F
Major Constituents Limonene, Pinene, Myrcene, Phellandrene
Extraction Method Solvent extraction of dry fruit
Name Black Pepper Oleoresin
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