The oleoresin is obtained from properly ripened seeds of black pepper. Dried peppercorns are completely processed with the blackened external covering. The extraction is performed by percolating with variety of solvents, primarily hexane, which are removed prior to use. Black pepper oleoresins have heavier flavor and is far more popular than other varieties. The volatile content of the product is 5%.
Black pepper oleoresin is widely used in food industry as a coloring and flavoring agent. The oleresins represent complete spice flavor whereas essential oils only the aroma.
Product is not returnable.