Piper nigrum L. is a biological source of Black Pepper. Black pepper oil derived from dry seed flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn that can be found in the Kerala in South India, and is extensively cultivated there and elsewhere in tropical regions. Vietnam is the world's largest producer and exporter of pepper. The Black Pepper oil is obtained by extracting its dried seed through the process of Super Critical Fluid Extraction green technology method. It has a sharp, pungent aroma and flavor of black pepper, it's spicy, musky, warm, and you guessed it...peppery. The Black Pepper oil obtained light yellow to yellow semi-liquid consists of various components namely a-thujone, a-pinene, camphene, sabinene, b-pinene, a-phellandrene, myrcene, limonene, caryophyllene, b-farnesene, b-bisabolene, linalool and terpinen-4-ol. Presence of such chemicals makes Black Pepper oil best for medicinal and culinary uses. It is used to It’s excellent for pacifying Kapha, helps pacify Vata and increases Pitta. Black Pepper Oil may improve cholesterol levels, blood sugar control, brain and gut health.