Extracted by steam distillation from the fruits quasi mature (berries verdi dried) or from the leaves of Pimenta dioica (L.) Merr. (pimento, pepper of the Giamaica, allspice), tree tropical of the Myrtaceae native of the Caraibi and of the America Central, where is cultivated mainly in Giamaica (80% of the production worldwide). The name inglese 'allspice' riflette the fatto which the aroma of the pimento reminiscent of contemporanealy chiodi of clove, pepper black, nut nutmeg and cinnamon — a sfida polisensorial only in the botanic of the aromi. The phytochemical profile of the fruits is dominated from eugenol (60-80%), seguita from eugenile-metil-etere, β-caryophyllene and metil-eugenol; the leaves have proportions simili but with more metil-eugenol. L'eugenol provides to the pimento the analgesic properties locali, antibacterial and anti-inflammatory tipiche of the composti fenolic. In aromatherapy it is used as analgesic muscular and joint, antibacterial, stimulating digestive and carminative, antioxidant and as component spicy-warm in perfumery. Dermocaustico: use diluted. Top-to-heart note warm, chiodous and spicy-complessa.

Giamaica, America Central, Messico

Berries dried

Steam distillation

• Antiseptic: antibacterial and antifungal, purifies the rooms in diffusione.
• Digestive: carminative and antispasmodic, supports digestion.
• Analgesic: relieves muscle pain and reumatic in massage diluted.
• Riscaldante: stimulates the peripheral circulation, useful in climi freddi.

Blends well with: