Pimento berries

Botanical binomial: Pimenta officinalis

Family: Myrtaceae

Other names: Pimento officinalis, myrtaceae berry oil, allspice

Country of Origin: Guatemala

Part of plant used in production: Dried, crushed, fully grown, but unripe fruits

Methods of production: Steam distillation

Description: The pimento tree is indigenous to the Caribbean Islands. These evergreen trees are between 6 and 11 metres tall, with the primary branches forming at about 1-3 meters off the groud. It is a dioecious tree, and although both varieties blossom, it is believed that only females give berries.
Characteristics: Pimento oil is brownish yellow with a spicy-sweet, clove and woody aroma with a slightly warm phenolic nuance.
Properties: Antidepressant, analgesic, tonic, sedative.
Constituents: Eugenol (85.00 %), isoeugenol (1.00 %), methyl eugenol (15.00 %).
Uses: As a stronger replacement of the greatly adored pimento spice, the essential oil is mostly used to flavour foods such as meats, canned goods, table sauces, pickles and confectionery. It is also an ingredient in bay rum and other liqueurs. Pimento oil is a pain reliever and may be used for cramps, intestinal pains, muscular strains, or tooth aches. It relieves stress and alleviates symptoms of depression and nervous exhaustion.
Blends well with Clove bud, eucalyptus, geranium, ginger, lavender absolute, lemon oil, patchouli, and ylang-ylang.
Interesting Facts: Pimento was first discovered in Jamaica by the Spanish explorers in 1509 . These explorers were greatly impressed by the taste and aroma of the leaves and berries.
Safety: The recommended dilution is 2%. Non-toxic, non-irritant, may be sensitizing.