CRUDE DRUGS. 57i 



embrvo at the upper end of the reserve layer ; odor distinct ; taste 

 aromatic and pungent. 



Inner Structure. See Fig. 250. 



Constituents. Volatile oil 10 to 18 per cent., consisting 

 chiefly of terpenes and sesquiterpenes and a sesquiterpene 

 hydrate known as cubeb camphor; several resins, 2.5 to 3.5 per 

 cent., one of which is acrid and one a so-called indifferent resin ; 

 cubebic acid, i to 3.5 per cent., this being colored reddish with 

 sulphuric acid ; a bitter crystalline principle, cubebin, 0.4 to 3 

 per cent. ; fixed oil, i per cent. ; gum, 8 per cent. ; starch, and 

 about 6 per cent, of ash. 



Allied Plants. A number of other species of Piper yield 

 fruits resembling cubeb, as Piper Clusii, of West Africa ; P. hor- 

 honense, of Bourbon, P. sitiiiatraiuiin and P. pedicellosnm, of 

 Farther India. 



The fruit of Toddalia lanccolata (Fam. Rutaceae) is used 

 in Africa in place of cubeb (berries). The fruits of Litsca 

 citrata have been sold as false cubeb, and those of Litsea Cubcba 

 (Fam. Lauracese) are substituted for cubeb in Cochin China 

 and China. 



Adulterants. The fruits of other species of Piper some- 

 times find their way into market ; these are grayish in color, 

 somewhat bitter, and do not give a wine-colored reaction with 

 sulphuric acid. Not infrequently a considerable amount of the 

 rachis is present and this contains a relatively small amount of 

 the active principles. 



PIPER. BLACK PEPPER. The fruit of Piper nigrum 

 (Fam. Piperacese), a woody, perennial climber (p. 247), indig- 

 enous to Cochin China and various parts of India and cultivated 

 in the East Indies, West Indies and other tropical countries. 

 The fruit is gathered when full grown, removed from the rachis 

 and dried in the sun. The commercial supplies are obtained 

 from plants cultivated in Java, Sumatra and other islands of the 

 Malay Archipelago, the principal points of export being Batavia 

 and Singapore. The latter furnishes the best grade of black 

 pepper and as it is dried by artificial heat it has a somewhat 

 smoky odor and taste. The most of the other black peppers or 

 peppercorns are dried in the sun. 



