Black Pepper Oleoresin is obtained by solvent extraction of dried black peppercorns. This yields a dark greenish-brown viscous liquid containing piperine (5-10%, responsible for pungency), volatile oils (sabinene, limonene, beta-caryophyllene for aroma) and fixed oils.
It provides standardised, consistent pepper flavour and heat in processed foods without the variability of ground pepper. Also used in pharmaceutical formulations as a bioavailability enhancer.