Soil Black Pepper Essential Oil

The essential oil is steam distilled from the dried, crushed fruits of the pepper vine. Black pepper with its warm spiciness is well indicated for the circulation and digestion as well as muscular aches. This oil is popular in Ayurvedic medicine and is a useful oil for athletes before training to help prevent pain and stiffness afterwards.

Note: Please be aware that it has been said that excessive use of this oil can over stimulate the kidneys but according to Salvatore Battaglia, experienced aromatherapist and Author of The Complete Guide To Aromatherapy, no clinical evidence could be found to confirm this.

Directions for Use
Essential oils are the highly concentrated active ingredients of plants. They should always be diluted in a base before use and should not be taken internally without professional recommendation.

• Baths: Add 5 - 10 drops of essential oil(s) to a warm run bath. If skin is sensitive, blend the essential oil in a teaspoon of carrier oil first. Close the door so the vapours don't escape. Soak for at least 10 minutes relaxing and breathing deeply. For added moisturising dilute the oils in 10ml of carrier before adding to the bath.
• Massage: add 5 - 6 drops of essential oil per 10ml of carrier oil. Mix thoroughly and apply liberally to the skin.
• Inhalations: Add 4 - 5 drops of essential oil to a bowl of steaming water. Place a towel over your head, close your eyes and lean over the bowl. Inhale the vapour for a few minutes.
• Burners and Diffusers: Fill the bowl of the burner/vaporiser with water and then add 3 - 6 drops of essential oil. Light the candle and the oil will evaporate as the water heats up. Do not let the bowl dry out.

Caring for Your Essential Oils
SOil essential oils and carrier oils are living products that are vulnerable to heat, moisture, air and light. It is best to store them in a cool, dark place with the lids well sealed. If your fridge is the only cool place around, allow the oils to reach a cool room temperature before use (around 20 degrees C).

Ingredients
Piper nigrum