| FEMA | N/A |
| CAS | 90082-60-3 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | spicy warm, spicy, woody, eucalyptus, lemon, |
| Flavor | spicy peppery, |
| Material Notes | Of little or no interest as a perfume material, but still occurring frequently as a flavoring agent, is the Long Pepper. It is the fruit of a climbing shrub, a vine closely related to the black pepper plant and growing wild and cultivated in Indonesia, Ceylon, India and the Philippines. The dried fruit, a conelike cluster of tiny berries, is used as a spice locally and abroad. It is still a common household spice in Europe where it forms part of the mixed spices for the home preparation of pickles, etc. The essential oil of Piper Longum is prepared by steam distillation of the crushed fruits. The main and characteristic difference being the complete absence of light or fresh peppery topnotes in the oil of long pepper. The odor of the latter is somewhat reminiscent of the odor of various false cubeb oils is warm and faintly aromatic, somewhat woody and cineole lemon like. |