Black Pepper oil,India Black pepper price supplier

 

 

 

Black Pepper OIL

 

Botanical name : Poper nigrum Linn.

Family : Piperaceae

 

 

Introduction

Pepper (Piper nigrum L. ) is a plant of humid zones requiring adequate rainfall of over 250 cms and warmth for its growth. Black pepper is cultivated in the states of Kerala, Karnataka, Tamil Nadu , Maharashtra ,Goa, Andhra Pradesh, Northern states and Andaman Nicobar islands. The plant flowers in May / june and 6-8 mouths from flowering to fruit ripening in India. It is being grown successfully in a temperature range between 10 0 and 400 C, though optimum range between 25 0 to 40 0 C. Sub mountainous tracts of western Ghats in India are believed to be the center and suitable place for the production of black pepper ²¹ . Peppre grows now Southeast Asia , Thailand, Malaysia, Indonesia, Philippones, Malaysia , Brazil and Sri Lanka. The black pepper is known for high value for its unique. Piquant flavor in combination of aroma and hot pungent spice note . There ars 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 enhanxed flavor 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 Karimunde are found to be the most suitable for curing of cured green pepper . The process now has become two steps operation. First, the ground dry pepper is steam distilled to get pure oil and then dried residue is extracted with suitable solvent to recover nonvolatile resinous substance that is blended with appropriate amount of pepper oil to make oleoresin that ensures enough oil surplus to be soled as pure black pepper oil. Popular varieties from Kerala, Karnataka and Assam are considered for their composition, there are eight most popler varieties like Panniyar- I, II,III and IV developed by Kerela Agricultural University and rest four cultivars like Sreekara , Subhakara, Panchamy and Parnami were available from National Research Centre for spices based on increase in production and productivity of the spices. It is evident that agroclimatic factors affect the contents of various components and quality factors. The chemical constituents influence the odour profiles of the oils. The oil profile having high value for ceryophyllene will be more pungent and spicy where as having more limonene / sabinene / pinenes will be more lemony / piny. The oils with high concentration of terpinen-4-ol will be more pleasant and flower like. Pepper has approx . 10-11% protein , 3% fat , 40-60% carbohydrate, 10-14% fibre, 0.8% mineral elements, 0.09% phytosterols and 3-7% piperine.

 

Uses

 

Black pepper has been known as a stimulant to appetite as well as in relief of nausea. The pepper oil is used for flavouring of different kind of food especially for peppery noye without pungency ²³ . The solvent extracted oleoresin has better market potential and good demand for flavouring meat, sea food, vegetables, savory snacks and soups. The oil possesses antifungal, insecticidal, anthelminthic and antitumor activities and are also used for the treatment of cough, bronchitis and intestinal disease etc20 . The pepper oil has been used in aroma therapy like muscular pains, rheumatic pains, digestive and immune system ¹⁴ .