Black pepper extract

Black pepper extract is a concentrated flavouring derived from the dried berries of the Piper nigrum plant, commonly known as peppercorns. The extraction process typically involves using solvents to isolate the pungent and aromatic compounds responsible for black pepper's characteristic taste and aroma. It is used to impart a strong black pepper flavour to foods without the visual presence of pepper grounds.

Manufacturers add black pepper extract to provide a distinct peppery flavour to a wide range of savoury foods. It is frequently used in processed meats, sauces, marinades, snacks like crisps and crackers, and ready meals where a consistent and intense pepper taste is desired. Its concentrated nature allows for effective flavouring at low levels.

Black pepper extract is used as a flavouring substance. In Great Britain, flavourings are subject to specific regulations, and those derived from natural sources like black pepper are generally permitted. The European Food Safety Authority (EFSA) has evaluated many flavouring substances, and while specific evaluations for black pepper extract as a whole may vary, its key flavour compounds are generally recognised. At typical dietary intake levels, it is not associated with adverse health effects.