Concentrated black pepper oleoresin standardised for piperine content and total pungency — delivering authentic pepper heat, sharp flavour, and bioavailability enhancement properties.
Black Pepper Oleoresin is derived from premium Piper nigrum berries — Malabar and Tellicherry varieties from Kerala — and standardised for piperine and total pungency. As well as being a superior food flavour ingredient, piperine in black pepper oleoresin is widely recognised as a bioavailability enhancer, making it valuable in both food and nutraceutical applications. SV Botanica supplies multiple grades from food-grade oleoresin to high-piperine nutraceutical extract.
We supply Black Pepper Oleoresin in multiple standardisations to match your application requirements. Custom specifications available on request.
| Grade / Specification | Key Parameter | Typical Use |
|---|---|---|
| Low Heat | 40,000 – 100,000 SHU | Seasonings, mild snack coatings |
| Medium Heat | 100,000 – 250,000 SHU | Sauces, marinades, condiments |
| High Heat | 250,000 – 500,000 SHU | Hot sauces, spicy snacks, processed meats |
| Ultra High Heat | 500,000 – 1,000,000 SHU | Industrial heat applications, repellents |
| Colour Grade | ASTA 40–160 | Natural food colouring, seasonings |
| Capsaicin Pure | Capsaicin 2% – 40% | Pharmaceutical, nutraceutical, industrial |
| Water-Dispersible | Emulsion / encapsulated | Aqueous food systems, beverages |
| Appearance | Dark red to reddish-brown viscous liquid |
| Odour | Characteristic pungent chilli odour |
| Solubility | Oil-soluble; water-dispersible emulsion available |
| Capsaicinoids | Standardised per customer requirement |
| ASTA Colour | Standardised per grade (40–160) |
| Moisture | NMT 1% (oleoresin form) |
| Heavy Metals | NMT 10 ppm (lead NMT 1 ppm) |
| Pesticide Residues | Within EU MRL limits |
| Microbial | Total Plate Count NMT 10,000 cfu/g |
| Shelf Life | 24 months from date of manufacture |
| Storage | Store in cool, dark place below 25°C |
Black Pepper Oleoresin is used across multiple industries. Its standardised quality makes it the preferred choice for food manufacturers, nutraceutical companies, and industrial buyers.
Dry rubs, pepper blends, seasoning mixes, and spice preparations requiring consistent pepper character.
Sausages, salami, cold cuts, and meat processing where uniform pepper heat is essential.
Pepper sauces, gravies, dressings, and condiments with standardised pungency.
Pepper-flavoured chips, crackers, nuts, and extruded snacks.
Piperine as natural bioavailability enhancer in supplement formulations combined with curcumin, CoQ10, vitamins.
Instant noodles, ready meals, soups, and meal kits requiring pepper flavour standardisation.
Savoury crackers, bread, and bakery products with consistent pepper character.
Standardised piperine for pharmaceutical and nutraceutical formulations.
Black Pepper Oleoresin is supplied in food-grade, light-protected packaging to preserve quality during transport and storage.
Minimum Order Quantity
Sample orders from 100g. Trial orders from 1 kg. Commercial orders from 25 kg. Full container loads for high-volume buyers.