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    SILLORIA

    Ingredient Profile

    Pink Peppercorn CO2 Orpur fragrance note

    Pink Peppercorn CO2 Orpur captures the bright, crisp spice of pink pepper berries, delivering a clean, slightly fruity snap that lifts any f…More

    Brazil

    1

    Fragrances

    StoryProductionOrigin

    Fragrances featuring Pink Peppercorn CO2 Orpur

    Dominus by Jupilò
    NewBest Seller
    4.7

    Dominus

    Jupilò

    Character

    The Story of Pink Peppercorn CO2 Orpur

    Pink Peppercorn CO2 Orpur captures the bright, crisp spice of pink pepper berries, delivering a clean, slightly fruity snap that lifts any fragrance composition.

    Heritage

    Pink pepper originates from the peppertree species Schinus molle and Schinus terebinthifolius, native to the Andean foothills of Peru, Bolivia and Brazil. Indigenous peoples used the berries as a seasoning and a remedy for digestive discomfort long before European contact. Spanish explorers introduced the plant to the Caribbean in the 16th century, where it spread to tropical colonies. The first recorded use of pink pepper oil in perfumery appears in the early 1990s, when French houses added it to floral bouquets to brighten compositions. Its popularity grew rapidly, and by the 2000s it became a staple in modern aromatic and woody fragrances. Today, the ingredient is prized for its ability to inject energy and a subtle fruit edge, a quality that has secured its place in both niche and mainstream perfume houses.

    At a Glance

    Fragrances

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    Feature this note

    Origin

    Brazil

    Primary source region

    Ingredient Details

    Extraction

    Supercritical CO2 extraction

    Used Parts

    Seeds (berries) of the pink pepper tree

    Did You Know

    "The pink pepper tree, Schinus terebinthifolius, thrives on volcanic soils of Réunion Island, where its berries develop a higher limonene content than those grown on mainland South America."

    Production

    How Pink Peppercorn CO2 Orpur Is Made

    Pink Peppercorn CO2 Orpur is obtained through supercritical carbon dioxide extraction, a method that preserves the volatile profile of the berries while avoiding heat damage. Ripe pink pepper berries are harvested from Schinus terebinthifolius trees grown on the volcanic slopes of Réunion Island. The berries are cleaned, then placed in a high‑pressure extractor where CO2 is pressurized to 300 bar and heated to 45 °C. Under these conditions the CO2 becomes supercritical, acting as both liquid and gas, and selectively dissolves aromatic compounds such as limonene, β‑caryophyllene and α‑pinene. The mixture passes through a separator where pressure drops, allowing the CO2 to revert to gas and leave behind a clear, amber‑colored extract. The CO2 is captured, recompressed, and reused, making the process virtually waste‑free. The resulting CO2 extract retains over 95 % of the natural constituents, delivering a bright, crisp spice that mirrors the fresh berry aroma.

    Provenance

    Brazil

    Brazil15.8°S, 47.9°W

    About Pink Peppercorn CO2 Orpur