Pippali Extract (Long Pepper)

Pippali Extract (Long Pepper)

Piper longum L. · piperine 1–5% by HPLC

Hydro-alcoholic extract of Piper longum fruit spikes standardised to 1–5% piperine by HPLC, with the native piperlongumine and volatile-oil profile intact. Vegan and allergen-free.

Specifications

Botanical sourcePiper longum L. (Piperaceae). Sanskrit pippali, Hindi pipli, Indian or Java long pepper. Cultivated and wild-collected Indian material, origin stated per lot.
Part usedDried unripe fruit spikes (catkins), cleaned, destemmed and milled before extraction. No leaf, root or stem admixture.
StandardisationPiperine NLT 1.0%, 2.0%, 3.0% or 5.0% by HPLC to order. Unstandardised 10:1 native concentrate supplied where the full fruit profile is preferred.
Assay methodRP-HPLC against a piperine reference standard (CAS 94-62-2) with UV detection at 343 nm, the wavelength used in the USP procedure for black pepper.
Co-constituentsPiperlongumine (piplartine), piperlonguminine, methyl piperine, sesamin and fruit volatile oil carried through in the native profile; reported on request.
Appearance & odourFine free-flowing brown to dark brown powder; characteristic aromatic odour, pungent biting taste.
SolubilityDispersible in water, soluble in ethanol. Piperine itself is practically water-insoluble (about 40 mg/L) and soluble in alcohol and chloroform.
Processing & carrierWater or water/ethanol extraction, no chlorinated solvents, residual solvents to ICH Q3C and USP <467>. NLT 95% through 80 mesh. Carrier-free or non-GMO maize maltodextrin.
Loss on drying / ashLOD NMT 5.0% at 105 °C; total ash NMT 5.0%; acid-insoluble ash NMT 1.0%.
ContaminantsPb, As, Cd, Hg by ICP-MS to USP <232> and EU 2023/915. Pesticides to EU MRL. Aflatoxins and ochratoxin A each lot; EU spice limits are B1 5 µg/kg, total 10 µg/kg, OTA 15 µg/kg.
MicrobiologyTPC NMT 10,000 cfu/g; yeast & mould NMT 100 cfu/g; E. coli absent in 10 g; Salmonella absent in 25 g; coliforms NMT 10 cfu/g.
Allergen & diet statusVegan and vegetarian. Free from milk, egg, soy, fish, crustacean, peanut, tree nut, sesame and gluten. Non-GMO, non-irradiated, no animal-derived processing aid.
Shelf life & storage36 months from manufacture in sealed original packing below 25 °C, RH under 60%, protected from light and moisture.
HS code1302 19 19 (India ITC-HS) — vegetable saps and extracts; extracts, other. See classification note.
Pippali is the dried, not-quite-ripe fruit spike of Piper longum L., the Indian long pepper, and one of the three pungents of the classical trikatu group alongside black pepper and ginger. Thovek supplies it as a dried extract of the cleaned fruit spike, extracted in water or aqueous ethanol, concentrated and dried, and standardised on piperine by HPLC at 1%, 2%, 3% or 5%. A 10:1 native concentrate is offered where the whole-fruit profile matters more than a marker figure. The finished powder is fine and free-flowing, brown to dark brown, aromatic on the nose and biting on the tongue. It is not interchangeable with black pepper extract, and buyers should not treat the two as one line item. Piperine is reported at roughly 1–2% of long pepper against 5–10% of commercial black and white pepper, so a pippali extract is a moderate-strength, full-spectrum material that carries piperlongumine (piplartine), piperlonguminine, methyl piperine, sesamin and the fruit's volatile oil alongside the piperine itself. That is precisely why it is specified: formulations that are Ayurvedic in character — churna and trikatu compositions, kadha and herbal tea mixes, classical tablet compressions — want the whole fruit expressed, not a single crystallised alkaloid. Published pharmacokinetic work on piperine describes effects on intestinal and hepatic metabolising enzymes and on efflux transport; how that is expressed on a finished pack is a decision for the brand and its market regulator, and Thovek makes no finished-product claim for the raw material. Every lot is manufactured in India from fruit of documented origin, dried without chlorinated solvents and released against HPLC assay, ICP-MS heavy metals, pesticide residues, aflatoxins and full microbiology. The material is vegan and vegetarian with no milk, egg, soy, fish, crustacean, gluten, peanut, tree nut or sesame input at any stage, and no animal-derived processing aid; where flowability requires a carrier it is non-GMO maize maltodextrin, which is gluten-free, and carrier-free lots are available. Organic (NPOP / NOP / EU) production ships with a transaction certificate. Standard commercial pack is 25 kg, with pilot and stability quantities available for qualification work.

Applications

Trikatu and churna blendsCurcumin bioavailability premixesAyurvedic tablets and capsulesKadha and herbal teasEffervescent and stick packsSpice seasoning blendsVeterinary and pet premixes

Available grades

Piperine 1%, 2%, 3% and 5% by HPLC; 10:1 native full-spectrum concentrate; organic (NPOP / NOP / EU) and conventional; spray-dried powder, granulated or 80 and 100 mesh cuts; carrier-free or maize maltodextrin carried; low-microbial-count grade for direct-compression tablets; Kosher and Halal certified lots to order.

Packaging: 25 kg net in food-grade double LDPE liners inside fibre or HDPE drums; 1 kg and 5 kg foil-laminate pouches for pilot and stability lots; 100 g qualification samples free of charge. Every lot ships with a batch COA and HPLC chromatogram, ICP-MS heavy metal report, pesticide and aflatoxin results, allergen and non-GMO declaration and a Certificate of Origin; organic lots add the transaction certificate. Kosher and Halal certificates on request.

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