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Botanical Name: Piper nigrum
Cultivation: USDA and EcoCert organic cultivation in Madagascar
Composition: 100% Black Pepper essential oil, certified organic by USDA and EcoCert
Extraction: Water-steam distillation
Active Constituents: (+)-Limonene, β-Caryophyllene, α-Pinene, β-Pinene, δ-3-Carene
Viscosity: Thin Color: Colorless to greenish to pale blue
About: With its hot and earthy scent, Black Pepper is the world’s most popular culinary spice. Black peppercorns, from which the essential oil is distilled, are the fruit of the Black Pepper flowering tropical vine.
Blending Recommendations: Black pepper has a spicy scent with deep base tones.
Basil ct linalol, Bay Laurel, Cardamom, Cedar, Cinnamon Bark, Cinnamon Leaf, Cistus, Clove Bud, Eucalyptus globulas, Eucalyptus radiata, Frankincense, Ginger, Grapefruit, Lavender, Lemon, Lemongrass, Lime Distilled, Sweet Marjoram, May Chang, Myrrh, Neroli, Nutmeg, Sweet Orange, Palmarosa, Peppermint, Petitgrain, Rosemary cineol, Rosemary verbenone, Spanish Sage, Sandalwood, Spearmint, St. John’s Wort, Tea Tree, Thyme ct linalol, Thyme ct thymol, Vanilla Perfume, Vetiver, Wintergreen, Ylang Ylang.
Shelf Life: 4 years in proper conditions before the quality declines.
Storage: Store with cap firmly closed, standing upright, out of direct heat and sunlight. Black Pepper is sensitive to oxidation and can be stored in the refrigerator for extended shelf life.
Notes: No GMOs, No Pesticides, No insecticides, No additives, Gluten free, Vegan, Cruelty free, No carrier oil added.