Pepper (black)

image source: nitin kapoor

black pepper (piper nigrum)

Black pepper essential oil is derived from the dried peppercorns. In aromathery, it is often used for soothing muscle aches and soreness. It is a warming oil that is often used in making aphrodisiac preparations.

1. Scent profile – A warm, soft, spicy and zesty bouquet with a woody undertone.
2. Scent impact – 150
3. Scent life – 10 hr
4. Scent category – Spicy / Herbaceous
5. Perfume note – Top
6. Perfume function – Modifier
7. Average use in perfume compositions – 0.7%
8. Suggestions for use in natural perfumery – amber/musk bases, alpine/coconut/floral bouquets, herbal/oriental/rose/spice accords, balsamic/dry/forest/minty/woody/top notes, animal/rose d’orient/spicewood/tobacco essences, incense/fantasy perfumes, christmas blends.
9. Blending suggestions – allspice eo, co₂ & abs, amyris eo, angelica eo, co₂ & abs, benzoin eo & abs, bergamot eo, bois de rose eo, buchu eo, caraway eo, carnation abs, carrot seed eo & co₂, cassia bark eo & co₂, citronella eo, clary sage eo & abs, copaiba balsam eo, coriander seed eo, co₂ & abs, clove bud eo, co₂ & abs, copaiba balsam eo, coriander seed eo & co₂, cornmint eo, cyclamen eo & abs, elder flower abs, elemi eo & abs, fennel (sweet) eo, fir eo & abs, frankincense eo, co₂ & abs, geranium eo & abs, guaiacwood eo, gurjun balsam eo, hay abs, hinoki eo, juniper berry eo, co₂ & abs, labdanum eo & abs, laurel leaf eo, lavender eo, co₂ & abs, lemongrass eo, lime eo, litsea cubeba eo, mandarin eo, majoram (sweet) eo, mastic eo, mimosa abs, myrrh eo, co₂ & abs, myrtle eo, opopanax eo, oregano eo, orris root eo, co₂ & abs, palmarosa eo, patchouli eo, co₂ & abs, peppermint eo, plai eo, ravensara eo, rhododendron leaf eo, rosemary eo & abs, sage (dalmatian) eo & abs, sandalwood eo, co₂ & abs, spruce eo & abs, tangerine eo, thuja eo, tolu balsam abs, vetiver eo, co₂ & abs, yarrow eo, ylang ylang eo, co₂ & abs, yuzu eo.

about the photographer:

Nitin Kapoor began his career as a chef in India from which he travelled to several countries in Europe before settling down in London. Due to health reasons, he had to abandon his career as a fine cuisine chef and took up photography instead. Since he could no long cook food, he began photographing them. His current focus is on wedding and event photography. He owns a studio in London.