The preservatives that companies use to preserve food are considered very harmful to health and cause serious damage, such as cancer, which has spread recently. Therefore, we resorted to returning to nature and using cheap materials, which are considered at the same time to be environmentally friendly and do not cause harm to the human body. They also work to preserve food. It also affects the flavor of food, making it more palatable. Consequently, this study utilized black and red peppers to examine their chemical composition. It was found that black pepper consists ofthe chemical compositions:primarily obtained results about the major chemical composition presented in Table (2) indicated that, black pepper chemical composite from 9.14 mg.100 g^-1 moisture, 5.42 mg.100 g^-1 ash, 51.35 mg.100 g^-1 total carbohydrates, 25.52 mg.100 g^-1 total protein mg.100 g^-1 and 8.57 mg.100 g^-1 total lipid. The HPLC profile analysis chart for black pepper was the most precise composite of piperine additives, which varied in quantity. It was observed that piperine and capsaicin were found in high levels and their contents were 952.8 mg.g^-1 with a specific area percentage of 95.28%. On the other side, the minor compounds presented, especially the phenolic groups are the most important minor chemical composites in black pepper which have strong antimicrobial properties, the composition extraction showed the highest levels of rosemarinic acid by (2486.6 mg.kg^-1) in black pepper extracts, while the lowest level was p coumaric by (2.04 mg.kg^-1).