Chemical composition of white pepper:
| Water, | 8.0 to 11.0 |
| Ash, | 1.0 to 2.0 |
| Volatile Oil, | .50 to 1.75 |
| Piperine and Resin, | 7.0 to 8.0 |
| Starch, | 40.0 to 44.0 |
| Crude Fiber, | 4.11 to 8.0 |
| Albuminoids, | 8.0 to 10.0 |
By mixing one part ground white pepper with two parts of slacked lime and a sufficient quantity of water, and evaporating the solution to dryness in a water bath, the powder being exhausted with commercial ether, piperine can be obtained nearly pure in large crystals of a faint straw color.
To obtain it perfectly pure, it must be dissolved in alcohol and recrystallized.
LONG PEPPER (Piper Longum)
CHAPTER VI
LONG PEPPER
Long pepper is the fruit spike of a wild plant of Piper longum (Chavica Roxburghii) and of Piper (C. officinarum), there being two species—French, Poivre longue; German, Langer Pfeffer; Italian, Pepe lungo; Spanish, Pimienta larga; Javanese, Chabi-Jawa; Hindostan, Pipel; Cyngalese, Tipilie, elephant pepper; Cochin Chinese, Caylot.
LONG pepper (Piper officinarum) is a perennial plant and has oblong leaves attenuated at the base, and is a native of Indian Archipelago, Nepaul, and Java. It is found growing along the streams of the East Indies, Sumatra, Celebes, and Timor, and is also found in Malabar, Ceylon, and East Bengal, and in the Philippines, being indigenous to most of these countries. It is distinguished from the former by having cordate or heart-shaped leaves at the base, which are pinnate and five-veined.