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 Botanical Name: Pimenta dioica (L) Merr. 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: 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: 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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Want to learn more? Take our Online Aromatherapy Course.
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