Black Pepper Essential Oil
Botanical Name: Piper nigrum
Common Method Of Extraction: Steam distillation
Parts Used: Peppercorns
Note Classification: Middle to base
Aroma: Hot, sharp, bright, fruity, and spicy odor
Largest Producing Countries: India, Malaysia, Madagascar, China, Indonesia
Traditional Use: Used in the East for over 4,000 years for medicinal and culinary purposes. Known to have been used in Chinese medicine, and by the ancient Greeks. In Greece it is used for intermittent fever and to fortify the stomach.
Properties: Analgesic, anticatarrhal, antimicrobial, antiseptic, antispasmodic, anti-toxic, aperitif, aphrodisiac, bactericidal, carminative, diaphoretic, digestive, diuretic, expectorant, febrifuge, laxative, rubefacient, stimulant, stomachic, tonic (especially of the spleen).
Benefits: Anaemia, arthritis, catarrh, cellulite, chilblains, chills, cholera, cold, colic, constipation, cough, diarrhea, dysentery, dyspepsia, dysuria, encourages bravery and courage, fevers, flatulence, heartburn, helps resolve past emotional issues, increases alertness and improves concentration, influenza, loss of appetite, muscular aches and pains, nausea, neuralgia, poor circulation and muscle tone, quinsy, rheumatic pain, sprains, stiffness, toothache, vertigo, and vomiting.
Blends Well With: Bergamot, clary sage, clove, coriander, fennel, frankincense, geranium, ginger, grapefruit, lavender, juniper, lemon, lemongrass, lime, mandarin, marjoram, myrrh, orange, nutmeg, patchouli, palmarosa, rosemary, sage, sandalwood, spikenard, tea tree, valerian, vetiver, and ylang ylang.
Of Interest: During the spice wars it was a trading commodity. Indian monks ate black pepper every day to sustain their endurance and increase their energy.
Safety Data: Non-toxic, non-sensitizing, irritant in high concentration due to rubefacient properties. Use in moderation only.