|Latin name||Piper nigrum|
|Extraction||Distillation of the crushed peppercorns|
|Origin||India, Madagascar, China (India)|
|Plant characteristics||A perennial, woody vine about 5m high. The white flowers become berries that turn black as they mature. The oil is distilled from the berry|
|Oil characteristics||A water-white to slight pale green oil with a fresh, warm, spicy, aroma – with a slight hint of floral.|
|Traditional use||Was used to treat cholera, diarrhoea, dysentery and fever. Said to ‘fortify the stomach’.|
|Blends well with||Sandalwood, lavender, rosemary, marjoram and lemon essential oils|
|Cautions and comments||There are no known contra-indications. Smoking withdrawal symptoms can be lessened by the inhalation of the vapour of black pepper essential oil.|
|Main chemical constituents||Mainly sesquiterpenes.|
How to use?
4-5 drops in bath, on tissue or in a vaporiser. 15 drops in 50ml carrier.
WARNING – do not apply undiluted or internally. Keep away from children and eyes. Store in cool, dark place.