Piper nigrum L. · Family: Piperaceae · Fruit (Peppercorn) Extract · Piperine 95%
A standardised black pepper fruit extract delivering piperine NLT 95% by HPLC — the widely used natural bioavailability enhancer (bioenhancer). Prepared from the dried fruit of Piper nigrum for nutraceutical, curcumin-absorption, functional-nutrition and supplement formulators. CoA-backed, HPLC-authenticated supply from India.
Actual Product
Piper nigrum · 95% Piperine · Actual BatchA piperine-standardised bioavailability enhancer from the "king of spices"
Black pepper (Piper nigrum L.), the "king of spices", is one of the most traded botanicals in the world and a long-standing part of Ayurvedic formulation, where it appears in classical blends such as Trikatu. Its dried fruit is rich in the pungent alkaloid piperine, and a concentrated, standardised extract lets formulators deliver that single active at a controlled, verifiable specification.
The characteristic constituent of black pepper is piperine, a lipophilic alkaloid amide responsible for the spice's pungency. SV Botanica standardises this extract to piperine of not less than 95% by HPLC — matching the potency of the well-known branded bioenhancer grades — so every batch is defined by its marker content rather than by appearance alone.
The extract is finished as a free-flowing, off-white to pale-cream fine powder. Because piperine is lipophilic, it is only sparingly soluble in water and soluble in alcohol; the 95% grade is therefore used at low inclusion levels in capsules, tablets, softgels and dry blends rather than in clear aqueous beverages. Its defining role is as a natural bioavailability enhancer — added alongside a primary active, most often curcumin, to support absorption of the co-formulated nutrient.
We supply supplement brands, contract manufacturers and functional-nutrition houses against buyer specifications, with a batch-specific Certificate of Analysis on every shipment.
The alkaloid that defines black pepper fruit
The pungent alkaloid amide that defines black pepper. Standardised here to NLT 95% by HPLC — the primary assay basis of every batch and the marker behind its bioenhancer role.
Related amide isomers (such as chavicine) occur naturally in the pepper matrix; HPLC assay targets and quantifies trans-piperine specifically.
The broader piperamide fraction of Piper nigrum from which piperine is concentrated and purified during extraction.
Piperine is the compound behind black pepper's recognised use as a natural bioavailability enhancer for co-administered actives.
Piperine's fat-soluble character defines its formulation behaviour — sparingly water-soluble, soluble in alcohol and oil-based systems.
Piperine's characteristic HPLC retention and UV profile give the extract a defensible botanical identity and assay on every batch.
Why formulators specify a standardised black pepper extract — the functional role of piperine
Piperine is the best-known natural bioenhancer, added at low levels to support the absorption of co-administered actives. A defined 95% piperine load lets formulators build absorption-boosted products on a consistent, verifiable active basis.
Piperine is most widely paired with curcumin, where it is used to support curcumin's systemic availability — making the two a standard combination in turmeric and joint-health formats.
Standardisation to piperine NLT 95% by HPLC gives a high-purity, defensible identity and assay for an active where potency and consistency are the whole point of the ingredient.
Piperine is a familiar, label-friendly active in thermogenic, weight-management and metabolism blends, giving brands a recognised hero ingredient for that category.
Black pepper is a classical Ayurvedic digestive and a component of Trikatu, giving piperine a long traditional-use story for digestive and daily-wellness formats.
A high-purity free-flowing powder passing ≥95% through an 80-mesh sieve blends predictably at the low inclusion levels typical of a bioenhancer, keeping formulas clean and cost-efficient.
These are functional and physico-chemical properties of the active; SV Botanica does not make medical or therapeutic claims for this ingredient.
The core specification for the flagship 95% piperine grade
| Grade | Standardisation | Form | Best For | Solubility |
|---|---|---|---|---|
| Black Pepper Extract 95% Standard | Piperine NLT 95% (HPLC) | Off-white to pale-cream fine powder, ≥95% through 80 mesh | Bioavailability-enhancer blends, curcumin/turmeric, thermogenics, supplements | Sparingly soluble in water; soluble in alcohol |
The 95% piperine grade is our CoA-backed flagship, standardised to piperine by HPLC with identity confirmed for piperine on every batch. Lower piperine standardisations (e.g. 50% / 98%), full-spectrum ratio extracts, custom mesh and packaging can be quoted against buyer specification and order volume. Every batch is released against a batch-specific Certificate of Analysis.
Black Pepper Extract is bought in five forms. The standardised extract is the stocked item; granulated and dispersible grades are produced on request and raw botanical forms are sourced against a confirmed order.
| Form | What it is | Specification basis | Availability |
|---|---|---|---|
| Standardised extract powder | Piper nigrum fruit extract, dried and milled | NLT 95% piperine (HPLC) | Stocked |
| Granulated (direct-compression) | Extract granulated for tablet lines | Same marker, declared on the granule | On request |
| Water-dispersible / soluble | Extract in a dispersible matrix for beverages, gummies and sachets | Marker declared on the matrix basis; carrier named | On request |
| Black pepper powder (ground) | Dried Piper nigrum berries, ground | Piperine, volatile oil; moisture | On enquiry; spice-trade item |
| Whole black pepper | Cleaned, graded berries | Bulk density, moisture, piperine | On enquiry; see the whole-spice range |
A marker percentage without its assay method is not a specification; ask for the method and the plant part on every quotation. Read Black Pepper Extract (Piperine 95%): A Complete Buyer's Guide, Piperine & How Black Pepper Extract Is Standardised to 95% and Black Pepper Extract Adulteration & Authenticity before comparing offers.
Full product specification for Black Pepper Dry Extract, Piperine 95%. Values are specification limits, not batch results; a batch-specific CoA is issued per shipment.
| Parameter | Specification / Limit | Method |
|---|---|---|
| Botanical Source | Piper nigrum L. | — |
| Plant Family | Piperaceae | — |
| Part Used | Fruit (dried peppercorn) | — |
| Country of Origin | India | — |
| Appearance | Fine powder | Organoleptic |
| Colour | Off-white to pale cream / light-yellowish* | Organoleptic |
| Odour | Characteristic, pungent | Organoleptic |
| Taste | Pungent | Organoleptic |
| Identification | Positive for piperine | By HPLC |
| Loss on Drying (at 105°C, % w/w) | NMT 5.0 | IP-2014 |
| Solubility | Sparingly soluble in water; soluble in alcohol | — |
| Bulk Density (g/ml) | NLT 0.30 | IP-2014 |
| Ash Content (% w/w) | NMT 2.0 | IP-2014 |
| Particle Size (#80 mesh, % w/w) | NLT 95 | Sieve |
| Piperine (% w/w, dry basis) | NLT 95.0 | By HPLC |
| Lead (ppm) | NMT 1.0 | ICP-MS |
| Arsenic (ppm) | NMT 1.0 | ICP-MS |
| Cadmium (ppm) | NMT 0.3 | ICP-MS |
| Mercury (ppm) | NMT 0.1 | ICP-MS |
| Total Plate Count (cfu/g) | NMT 1,000 | USP <2021> |
| Yeast & Moulds / Fungi (cfu/g) | NMT 100 | USP <2021> |
| Escherichia coli | Absent | USP <2022> |
| Salmonella sp. | Absent | USP <2022> |
| Staphylococcus aureus | Absent | USP <2022> |
| Cultivation | Cultivated | Declaration |
| Kosher | Certified | Certification |
| Shelf Life | 36 months from date of manufacture, in original packed condition | — |
| Storage | Cool, dry place away from light and moisture, in tightly sealed containers | — |
*The product is of herbal origin; slight colour variation may occur due to geographical and seasonal variation in the raw material. Piperine is standardised and identity confirmed by HPLC. A current Certificate of Analysis and MSDS are issued with every batch.
From peppercorn to standardised piperine — authenticated, tested, documented
Raw Material & Authentication: The extract is prepared from cultivated Piper nigrum fruit. Because a high-value purified alkaloid can be diluted or blended with synthetic piperine, identity and piperine content are confirmed by HPLC on every batch before it is accepted.
Manufacturing & Testing: Black Pepper Dry Extract is manufactured at certified facilities in India. Each batch runs through a full QC battery — piperine assay by HPLC, loss on drying, bulk density, ash and mesh, heavy metals by ICP-MS, and a complete USP microbiological panel — before release.
Documentation: Every shipment is supplied against a batch-specific Certificate of Analysis with an MSDS. The material is Kosher certified. Country of Origin and export documentation are provided on request. For buyers shipping into the EU, see our guides on EU pesticide MRL compliance and EU import requirements for botanical extracts.
What backs every batch of black pepper extract
Key information for global product registration and labelling
Used as a botanical active and bioavailability enhancer in supplement and functional-nutrition formats, the extract is supplied to a defined piperine specification with full analytical documentation. Piperine is typically used at low inclusion levels; buyers are responsible for determining suitable use levels and for compliance with the relevant food-supplement regulations in their market. This product is not intended to diagnose, treat, cure or prevent any disease.
Piper nigrum (black pepper) is an established food and flavouring botanical. As a concentrated active input, the 95% piperine extract should be used within the buyer's finished-product formulation and safety assessment; SV Botanica supplies the material specification and CoA to support that dossier.
Supplied from India by SV Botanica — FSSAI Central Licence holder and an APEDA-registered exporter. The material is Kosher certified and shipped against a batch-specific Certificate of Analysis with export documentation available on request.
Deep-dive articles for formulators, buyers, and brand owners
How to specify Piper nigrum extract, why 95% is the bioenhancer benchmark, and what a CoA must show.
TechnicalWhat piperine is, why 95% is the benchmark grade, and how it is measured by HPLC.
QualitySynthetic piperine, assay top-ups and husk feedstock — and the testing that proves a genuine extract.
ApplicationsPiperine as a bioavailability enhancer — curcumin pairings, thermogenics, inclusion levels and formats.
ProcurementA scored checklist for qualifying a 95% piperine extract supplier before you place a bulk order.
MarketHow curcumin demand drives the piperine bioenhancer market across the US, EU and India.
Frequently co-formulated with Black Pepper Extract in absorption, thermogenic & digestive blends
Technical and commercial questions answered by our ingredients team
Piperine-standardised, HPLC-tested, fully documented supply of Piper nigrum fruit extract. Piperine NLT 95%. Samples available for qualified buyers.
Supplied as a bulk ingredient for further manufacture. Buyers are responsible for compliance with the regulations of their destination market. This product is not intended to diagnose, treat, cure or prevent any disease.
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