Origin of Black Pepper Oil
The plant originated from India, Malaysia, Madagascar, China and Indonesia and the oil is mostly made in Singapore, India and Malaysia. One of the most expensive spices in the world, black pepper has been cultivated for the last 2000 years in southern and southeast India and the Indonesian islands.
Extraction of Black Pepper Oil
The oil is made from the unripe red fruit of the plant, while white pepper for household use is made from the same fruit, but the berry is picked when fully ripe and the outside layer is removed before drying. The unripe, sun-dried peppercorns are used for the extraction of the oil, using steam distillation which produces a yield of nearly 2%.
Uses of Black Pepper Oil
Recipe for Weight Loss: 10 drops of Lavender oil, 5 drops Frankincense oil, 5 drops Sandalwood oil and 10 drops Black Pepper oil in three ounces of Mustard oil, Canola oil, Almond oil, or a mixture. To be used externally on areas where one wishes to lose weight.
Caution: If taken in large quantities, it may cause uneasiness, unrest, vomiting, loose motions, irritation and inflammation of the intestines, sleeplessness, overheating, and smelling strongly of pepper. It should be avoided in pregnancy due to its possible skin sensitizing effect. But it is advisable not to use it with inflammatory conditions of the digestive organs.
Blending: Black pepper oil can be blended with Lemon Oil, Lavender Oil, Sage Oil, Sandalwood Oil, Mandarin Oil, Ylang-Ylang Oil, Juniper Oil, Bergamot Oil, Clary Sage Oil, Clove Oil, Ginger Oil, Geranium Oil, Coriander Oil, Grapefruit Oil, Fennel Oil, Orange Oil, Cypress Oil, Ajwain Oil, Birch Oil, Anise Seed Oil, Rose Oil, Basil Oil, and Frankincense Oil.
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