PIPER 135 



88 a. OLEUM CUBEB^, U. S. OIL OF CUBEB. A greenish volatile 

 oil, becoming yellowish with age (colorless upon rectification), having 

 the odor and taste of cubeb, but less pungent, and a warm, cam- 

 phoraceous, aromatic taste. It has about the consistence of almond 

 oil and is lighter than water. It is said not to preexist in the fruit, 

 but to be formed by the prolonged action of the air. The oil consists 

 of dipentene, cadinene, and cubeb camphor. Dose: 5 to 15 njj 

 (0.3 to i mil). 



89. PIPER. PEPPER 



BLACK PEPPER 

 The dried unripe fruit of Pi'per ni'grum Linnet 



BOTANICAL CHARACTERISTICS. Aromatic shrub, with knotted, pointed branches 

 Leaves alternate, entire. Flowers spicate, perfect, each supported by a scale. 

 Berry i -seeded. 



Pepper should not yield less than 6 per cent, of non-volatile ether extract, 

 not less than 25 per cent, of starch. 



The yield of total ash should not exceed 7 per cent. The amount of ash 

 insoluble in diluted HC1 should not exceed 2 per cent. 



Not more than 2 per cent, of stems and foreign matter may be included. 



HABITAT. India and Cochin-China; cultivated in the East Indies. 



DESCRIPTION or DRUG. A black, reticulated, berry-like, fruit, resembling 

 cubebs in size and general appearance, except that it is destitute of 

 the foot-stalk. It is hollow inside and contains a single, small, 

 undeveloped seed. Odor aromatic and sternutatory; taste sharp, 

 burning, and acrid. 



Powder. Characteristic elements: see Part iv, Chap. I, B. 



CONSTITUENTS. The aromatic and stimulant properties of pepper depend 

 upon its volatile oil, CioHie, but the pungent taste and medicinal 

 activity are mainly due to a soft, pungent resin, chavicin ; a neutral 

 principle, piperine, is also present which is decomposed by alkalies 

 into piperidine, C 5 HnN, and piperic acid, Ci^H-ioO^ The latter 

 yields piperinal (heliotropine) by oxidation. 



Preparation of Piperine. It is deposited almost pure from freshly made 

 olepresin; usually has pungent resin associated with it, giving it a biting taste. 

 It is injmle yellow prismatic crystals; odorless, with sharp, bitter taste. 



ACTION AND USES. Stimulant and carminative, its principal use being as 

 a condiment. The principle piperine has been used as an antiperiodic. 

 Dose of pepper: 5 to 20 gr. (0.3 to 1.3 Gm.). 



