Green Pepper Oleoresin

Botanical Name of Raw Material: Piper Nigrum

Green Pepper belongs to the family of Piperaceae. Often referred to as the ‘King of spices’, it has been an incredibly popular spice since ancient times. It is usually used as a spice and in seasonings. Green Pepper Extract is obtained by solvent extraction of green pepper corn of Piper Nigrum. The resultant product has the characteristic aroma of green pepper corn, with an underlying pungency. The flavour is slightly warm and pleasant initially, followed by a pungent, biting sensation. It is a viscous liquid that is dark green in colour.

Spec RangeFormatSolubility
PIP: 35-45%, VOC: 10-20% LiquidDispersible in Vegetable Oils

Further customisations are possible.

VOC %(ml/100g): Volatile Oil Content
PIP: Piperine 

Our Process

SOLVENT EXTRACTION

The method of solvent extraction uses a separation solvent, which is generally non-volatile has a high boiling point and is miscible with the mixture, but doesn’t form an isotropic mixture as a medium to extract essential active elements from spices.

Applications

Condiments

Flavours

Meat/Poultry/Seafood

Sauces

Seasonings

FREQUENTLY ASKED QUESTIONS

How is Green Pepper Oleoresin obtained?

It is obtained by the solvent extraction of green peppercorn of Piper Nigrum.

What is the flavour, colour and aroma of Green Pepper Oleoresin?

With the typical aroma of green peppercorn combined with an underlying pungency, it has a slightly warm and biting sensation flavour. It is a viscous liquid that is dark.

What are the common uses of Green Pepper Extract?

Green pepper extract is popularly used as a spice and in seasonings.

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