Black Pepper

An essential oil to help warm up blends and promote circulation.  Should be as an accent in blends and not used at concentrations of greater than 0.5%

Botanical Name: Piper nigrum

Plant Part:  The oil is made from the unripe red fruit of the Piper nigrum plant.

Extraction Method: Steam Distilled

Origin: India, Malaysia, Madagascar, China and Indonesia and the oil is mostly made in Singapore, India and Malaysia.

Description:  The plant is originally a forest plant and this climbing woody vine uses trees or other supports to grow to about twenty feet high, but is normally kept to about 12 feet for commercial purposes and has a lifespan of about twenty years.

Appearance:  Clear Liquid

Common Uses:   Pepper has traditionally been used to relieve aches and pains associated with rheumatism and arthritis as well as constipation, muscle cramps, poor circulation, sluggish digestion. Always use diluted.

Note:  Middle to Top

Strength of Aroma: Medium

Blends well with:    Bergamot, Clary Sage, Clove, Coriander, Fennel, Frankincense, Geranium, Ginger, Grapefruit, Lavender, Juniper, Lemon, Lime, Mandarin, Sage, Sandalwood and Ylang-Ylang.

Aroma:  Crisp, warm, woody scent.

Cautions:  Black pepper oil may cause irritation to sensitive skins and using too much could over-stimulate the kidneys. It should be avoided in high concentration during pregnancy due to its possible skin sensitizing effect.