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.
| Botanical source | Piper longum L. (Piperaceae). Sanskrit pippali, Hindi pipli, Indian or Java long pepper. Cultivated and wild-collected Indian material, origin stated per lot. |
| Part used | Dried unripe fruit spikes (catkins), cleaned, destemmed and milled before extraction. No leaf, root or stem admixture. |
| Standardisation | Piperine 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 method | RP-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-constituents | Piperlongumine (piplartine), piperlonguminine, methyl piperine, sesamin and fruit volatile oil carried through in the native profile; reported on request. |
| Appearance & odour | Fine free-flowing brown to dark brown powder; characteristic aromatic odour, pungent biting taste. |
| Solubility | Dispersible in water, soluble in ethanol. Piperine itself is practically water-insoluble (about 40 mg/L) and soluble in alcohol and chloroform. |
| Processing & carrier | Water 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 / ash | LOD NMT 5.0% at 105 °C; total ash NMT 5.0%; acid-insoluble ash NMT 1.0%. |
| Contaminants | Pb, 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. |
| Microbiology | TPC 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 status | Vegan 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 & storage | 36 months from manufacture in sealed original packing below 25 °C, RH under 60%, protected from light and moisture. |
| HS code | 1302 19 19 (India ITC-HS) — vegetable saps and extracts; extracts, other. See classification note. |
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.
Hydro-alcoholic root extract of Withania somnifera standardised to 1.5–10% total withanolides by HPLC. Root-only material, vegan, bulk 25 kg export packing from India with batch COA.
Purified Curcuma longa rhizome extract assaying NLT 95% total curcuminoids by HPLC, in USP curcumin / desmethoxy / bisdesmethoxy proportions. Orange-yellow crystalline powder, vegan.
Oleo-gum-resin extract of Boswellia serrata standardised to 65–85% total boswellic acids by titrimetry, with AKBA-enriched HPLC grades to 30%. Vegan, 25 kg export packing from India.