Black Pepper Oleoresin is produced by controlled solvent extraction of carefully selected dried berries of Piper nigrum L. (sourced from Ceylon, Indonesia, and Vietnam). The process concentrates the natural pungency, aroma, and flavour compounds of black pepper into a standardized extract suitable for consistent industrial use.

The oleoresin is supplied as a dark green to olive-green viscous liquid with a characteristic peppery aroma and pronounced pungent taste. It is standardized to a minimum piperine content of 40% and volatile oil content of 20%, ensuring reliable heat, aroma release, and flavour impact across applications.

Black Pepper Oleoresin offers superior uniformity, dosing accuracy, and stability compared to raw pepper, making it well suited for seasonings, savoury foods, processed meats, sauces, snack formulations, flavour compounds, and nutraceutical preparations where controlled pungency and aroma are essential.