Pepper, Piper nigrum L., are the berries of a evergreen climbing vine native to the coast of south-western India, but now it is spread to many tropical regions having the correct environment. The berries are shrivelled, dark brown to black and about 0.75-1.0 cm in diameter. Black and white pepper both come from the same plant that belongs to the Piperaceae family. White pepper is a ripe peppercorn with the dark wall removed.

Pepper has a two-fold use in seasonings; it imparts a mildly aromatic and characteristic flavour and also a distinctive bite or pungency, different for that produced by capsicum. It is the volatile oil content which contributes the aroma and the non-volatile constituents, mostly piperine, which is the source of the pungency. The unique value of pepper lies in the combined effects of these two attributes. It is the balance between them that distinguishes peppers from different sources and of different grades or qualities.

Pepper oil and pepper oleoresins are obtained from the black pepper. Pepper oil is produced by steam distillation of whole or crushed fruits. The oil is an almost colourless to bluish-green liquid with a characteristic odour, reminiscent of pepper, but without the pungency of the spice. The oil contains mainly monoterpene hydrocarbons (ca. 80%): Thujene, pinene, camphene, sabinene, carene, myrcene, limonene, phellandrene, and sesquiterpenes (sabinene 20 - 25%) and oxygenated compounds.

Pepper oleoresin is produced by solvent extraction and, unlike the oil, contains the principal pungent compound, piperine, along with some essential oil.

Pepper products are used for flavouring foods; pepper oil is also employed to a small extent in perfume compositions.

Sabinene	Piperine