When Allspice berries were found by Christopher Columbus, he mistakenly thought he had stumbled upon a new species of pepper. Oh! Columbus – first mistaking Central America for Asia, then mistaking Allspice for pepper. Clearly, whoever first happened upon this plant, unveiled one of delectable essential oils whose fragrance is only rivalled by its warming, relaxing molecules.
“Allspice’s key constituents warms up the taste buds and hunger juices as a tasty breath freshener (dilute before using)…” If it is purposeful to blend Constituents information into this sentence please correct grammatically to read, “Allspice oil key constituents are eugenol (also found in clove and holy basil), methyl eugenol, caryophyllene, myrcene and 1,8 cineole.” Gently warm the senses with a little allspice in massage oil that also melts muscles and cheers the belly.
Botanical Name: Pimenta officinalis
Botanical Name: Myrtaceae
Extraction Method: C02
Part of Plant Distilled: Dried, unripe berries
Country of Origin: Guatemala
Cultivation Method: Organic
Composition: 100% Pimenta officinalis
Consistency: Medium thin viscosity
An unexpected bear hug of warm spice, fresh nutmeg, and pungent pepper.
Blends well with
Black Pepper, Ginger, Lavender, Vetiver, Cardamom, Mastic, Cinnamon, Clove, Petitgrain, Ylang, Patchouli, Coriander, Geranium, and all Citrus oils.
Culinary. Warming and melting massage oil. Scent stimulation. Dilute well before using as a little goes a long way. Avoid using on open skin or on children and babies.
“He who controls the spice controls the universe.”
∼ Frank Herbert, Dune
“Spicewood. This is sometimes known as wild allspice, and in Canada goes by the name “Spice Bush”.
Its oil is used in perfumes, especially the lavender type, to which it gives a jaunty spicy note.”
∼ Jill Jesse, Perfume Album