This climbing woody vine uses trees or other supports to grow to about twenty feet high, but is normally kept to about 12 feet for commercial purposes and has a lifespan of about twenty years. The word 'pepper' is derived from the Latin word piper, which was taken from the Sanskrit word pippali. It has been by the Greeks and Romans. The Turks levied a tax on pepper, while during the Middle Ages the Dutch, the French and the Portuguese often went to war to fight over this lucrative trade with the Far East.
Black pepper essential oil blends well with bergamot, clary sage, frankincense, lemon, lime, orange sweet, geranium rose, lavender, clove or cedarwood oils—and can be used for diffusion.
Cautions: Dilute well before use; for external use only. Using too much of this oil could over-stimulate the kidneys. May cause skin irritation in some individuals; a skin test is recommended prior to use. Contact with eyes should be avoided.
Storage: It is recommended that oils packaged in metal containers (for safe shipping), be transferred into dark glass containers to maintain freshness and attain maximum shelf life.
This Certified Organic Oil is QAI Certified. The National Organic Program develops, implements, and administers national production, handling, and labeling standards for organic agricultural products. The QAI also accredits the certifying agents (foreign and domestic) who inspect organic production and handling operations to certify that they meet USDA standards.
Botanical Name: Piper nigrum
Plant Part: Dried Berries
Origin: Sri Lanka
Processing Method: Steam Distilled
Description / Color / Consistency: A thin, colourless to greenish liquid.
Aromatic Summary / Note / Strength of Aroma: A middle note with a medium aroma, Black Pepper Essential Oil has a sharp, spicy scent faintly reminiscent of Clove.