Piperine was determined in black pepper powder and dry berry samples using a spectrophotometrical method. Analyses were carried out the samples provided from markets, street bazaars and spice-sellers and on the samples from the known origin of Brazil, Vietnam and Sarawak. Piperine contents in black pepper powder and dry berry samples were founf as 2.86- 9.05% , 4.53 - 9.06%, respectively. Keywords : Piperine, black pepper, spectrophotometer