Family: Myrtaceae

Synonyms: Eugenia pimenta DC ; Pimenta officinalis Lindl; Jamaica pepper; myrtle pepper, pimenta, pimento berry.

Origin: Indigenous to the West Indies and South America. Now cultivated extensively in Cuba, Jamaica and Central America. Imported berries are distilled in America and Europe.

Botanical Description: An evergreen tree, reaching up to 10-meter (15 to 30 ft) high. It begins to produce fruit in its third year. Each fruit has two kidney-shaped green seeds, which turn black upon ripening.

Oil Extraction: Allspice Berry essential oil is obtained by steam distillation of the unripe crushed fruit. The oil is a pale yellow to brownish-yellow, reddish mobile liquid. Yield 3 to 4.5%.

Aroma Profile: Allspice Berry has a fresh spicy fruity top note, with a warm spicy sweet balsamic body note. The dry out is tenacious tea-like spicy. Warm, spicy odor and flavor reminiscent of pepper, nutmeg, clove and cinnamon.

Major Constituents: Mainly eugenol (75%), methyl eugenol, β-caryophyllene.

Adulterants: Clove oil and its fractions.

Regulatory Status: GRAS 182.20.

Aromatherapy: Cheering, warming, sense enhancing.

Blends well with: Ginger, geranium, lavender, neroli, ylang-ylang, patchouli.

Safety Data: Dermal-irritant, mucous membrane irritant, dilute well.