Black Pepper Oil

Product Specification

Product Description

Black Pepper Oil - Pepper (piper nigrun, l. ) is a plant of humid zones requiring adequate rainfall of over 250 cr05 and warmth for its growih black pepper is cultivated in the states of kerala, kamataka. Tamil nadu, maharashtra, goa, andhra pradesh. Northern states and andaman nicobar islands. The plant flowers in may/june and lake 6-8 months from flowering to fruit ripening in india. Ii is being grown successfully in a temperature range between 10° and 40°c, though optimum range between 25°to 40°c. Sub mountainous tracts of western ghats in india are believed to be the center and suitable place fo, the production of black peppers’. Pepper grows now southeast asia, thailand, malaysia, indonesia. Philippines. Malaysia, brazil and sri lanka. The black pepper is known for high value for its un4que, piquant flavour in combination of amma and hot pungent spice note. There are changes in the chemical composition of oil and quality factors responsible for products like pepper in brine and dry packed green pepper. The green pepper from unripe and fully matured berries have recently become an important product of commerce in western markets due to enhanced flavour and is in great demand as a garnishing spice. Curing is an important step in the preparation of bottled green pepper or dehydrated green pepper. The cultivars like kalluvally and icarimunda are found to be the most suitable for curing owing to dark green colour and the small berries that result in a brightly coloured green pepper product. The chemical changes are taking place in the volatile oil composition and quality factor during curing of cured green pepper. The chemical constituents influence the odour profiles of the oils. The oil profile having high value for caiyophyllene will be more pungent and spicy where as oils having more limonene) sabinene? Pinenes will be more lemony i piny. The oils with high concentration of terpinen-4-ol will be more pleasant and flowerlike. Black pepper has approx. 10-11% moisture, 10-14% protein, 3% fat, 40-60% carbohydrate, 10-14% fibre. 0. 8% mineral elements, 0. 09% phytosterols and 3-7 % piperine.