Allspice Essential Oil
Allspice (Pimento Berry)
Species: Pimenta officinalis
Part Used: Fruit
Method of Extraction: Steam Distillation
Aroma: Warm, Spicy Sweet
Stimulating, Digestive, Analgesic, Antiseptic, Antioxidant, Carminative
Local Anesthetic, Indigestion, Food Flavoring, Respiratory Ailments, Coughs, Colds, Flu, Bronchitis, Muscular Aches, Toothaches
Commonly Blended With:
Black pepper, clove bud, ginger, lavender, laurel leaf, nutmeg, oregano, patchouli, ylang ylang
Caution: Allspice Essential Oil may be sensitive on the skin. Dilution is highly recommended.
Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in moles, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes. In Palestinian cuisine, for example, many main dishes call for allspice as the sole spice added for flavouring. In the U.S., it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavour. Allspice is commonly used in Great Britain, and appears in many dishes, including cakes. Even in many countries where allspice is not very popular in the household, as in Germany, it is used in large amounts by commercial sausage makers. It is a main flavour used in barbecue sauces. In the West Indies, an allspice liqueur called “pimento dram” is produced.
Allspice has also been used as a deodorant. Volatile oils found in the plant contain eugenol, a weak antimicrobial agent. –Wikipedia
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