exhaustive hydro-distillation of the leaves of piper aduncum and fruits of piper gibbilimbum (piperaceae) afforded colorless and pale orange colored oils in 0.35 and 0.30 % yields, respectively. detailed chemical analysis by gc/ms indicated the volatile constituents of piper aduncum to be composed of dill apiole (43.3%), beta-caryophyllene (8.2%), piperitione (6.7%) and alpha-humulene (5.1%), whilst the oil of p. gibbilimbum is dominated by the gibbilimbols a-d (74.2%), with the remaining major constituents being the terpenes camphene (13.6%) and alpha-pinene (6.5%).