Allspice oil

Pimento oils (allspice oil) are derived from pimento fruits and leaves. Pimento berry oil is obtained by steam distillation of the dried, fully grown, unripe, berrylike fruits of the pimento shrub, Pimenta dioica (L.) Merrill. (Myrtaceae), growing in the islands of the West Indies and Central America. It is a pale yellow to brown liquid with a spicy odor, reminiscent of eugenol. 

SYNS OIL OF ALLSPICE OIL OF PIMENTA OIL PIMENTA BERRIES OIL OF PIMENTO OILS, ALLSPICE OILS, PIMENTA PIMENTA BERRY OIL PIMENTA LEAF OIL PIMENTO OIL... 

Oil of Pimento, Oil of allspice oil of pimento. Volatile oil from fruit of Pimento officinalis Lind]., Myrta-ceae. Constit. 65-75% by vol of phenols ealed as eugeno) and a sesquiterpene. 

Eugenol, aqueous extracts of allspice, and allspice oil, along with numerous other spices and their volatile oils, have been demonstrated to enhance trypsin activity they also exhibit larvicidal properties. ... 

Allspice oil has been used medicinally as an aromatic carminative at dose of 0.05-0.2 mL. It is also used in cosmetics as an ingredient in fragrance formulations, for spicy, dove-like notes. Eugenol is used as a dental antiseptic and anesthetic. 

Crude, oleoresin, berry, and leaf oils. Allspice and allspice oil were formerly official in N.F. allspice oil and pimenta leaf oil are official in F.C.C. 

Pimento Berry Oil. The pimento or allspice tree, Pimenta dioca L. (syn. P. officinalis, Liadl.), a native of the West Indies and Central America, yields two essential oils of commercial importance pimento berry oil and pimenta leaf oil. The leaf oil finds some use ia perfumery for its resemblance to clove leaf and cinnamon leaf oils as a result of its high content of eugenol. Pimento berry oil is an item of commerce with extensive appHcation by the flavor industry ia food products such as meat sauces, sausages, and pickles, and moderate use ia perfumery, where it is used primarily as a modifier ia the modem spicy types of men s fragrances. The oil is steam-distilled from dried, cmshed, fully grown but unripe fmits. It is a pale yellow Hquid with a warm-spicy, sweet odor with a fresh, clean topnote, a tenacious, sweet-balsamic-spicy body, and a tea-like undertone. A comparative analysis of the headspace volatiles of ripe pimento berries and a commercial oil has been performed and differences are shown ia Table 52 (95). 

Nelke,/. clove pink (the flower). Nelken-gewachse, n.pl. (Boi.) Caryophylla-ceae. -kassie, /. clove cassia, -ol, n. clove oil, oil of cloves, -pfeffer, m. allspice, pimento, -pfefferwasser, n. (Pharm.) pimento water, -rinde, /. clove cassia, -s ure, /. eugenol caryophyllic acid, -stein, m. iolite. -wurzel, /. avens root. -zim(m)t, m. clove cinnamon, clove cassia. 

Cloves are more often used to assist the action of other herbal remedies rather than alone. When not available, allspice is substituted. It is spicy, warming, stimulant, anodyne, anaesthetic (topical), antiemetic, antigriping (added to other herbs), vermifuge, uterine stimulant, stomachic, aromatic, carminative, antiseptic, antiviral, antibacterial, antifungal, antispasmodic, expectorant, aphrodisiac and promotes salivation and digestive juices. The oil is expectorant, anaesthetic, emmenogogue it affects the kidney, spleen and stomach and has preservative properties. Tea made from clove bud (other herbs/spices can be used or added to cloves, such as allspice, bay, cinnamon and marjoram) has been used to relieve bronchitis, asthma, coughs, a tendency to infection, tuberculosis, altitude... 

Pimenta Oil occurs as a colorless, yellow, or orange liquid that becomes darker with age. It has the characteristic odor and taste of allspice. It is the volatile oil distilled from the fruit of Pimenta officinalis, Lindley (Fam. Myrtaceae). It is soluble in alcohol, in propylene glycol, and in most vegetable oils. 

Species of the myrtle family provide many valuable products, including timber (e.g. Eucalyptus), essential oils (e.g. allspice), and horticultural plants (e.g. ornamentals such as Verticordia and food plants such as Psidium, guava). 

Essential oil— A mixture of hydrocarbons and organic heterocyclic compounds (secondary metabolites) produced by a plant species. The specific composition is also characteristic of a given species from which the essential oil is distilled. For example, distillation of allspice yields an oil composed principally of eugenol. 

Staple a cotton ball soaked in oil of allspice, bay, or clove to your sticky traps to capture cucumber beetles in cucumber and squash plantings. 

Pimento Berry Oil No, not the little red thing in the middle of an olive. That is just a piece of roasted red bell pepper. What Tmtalking about is something called a pimento berry (which is also commonly known as Allspice). Jamaica is where most of them come from but, alas, Jamaican pimento berries don t have chavicol. But Guatemalan and Mexican berry oils have about 1.2% chavicol [26]. Big whoop ... 

Pimento Oil (Eugenia pimenta DC, a.k.a. Pimenta ojficinalis L., a.k.a. Pimenta dioica) This is what is commonly called Allspice. The little, dried pimento berry looks like black pepper. It is indigenous to the Caribbean and Central America. Table XVII will show you what it s got [44]. 

TABLE XVII. Comparative Chemical Composition of Pimenta (a.k.a. Allspice) Berry Oils of Various Origins... 

Pimento oil is obtained from the fruit of Pimenta officinalis, Lindl.. indigenous to the West Indies, especially cultivated in Jamaica, Central America, Mexico, Costa Rica and Venezuela, known as allspice and Jamaica pepper. The full-grown but unripe fruit is used, as it loses its aroma on ripening. 

Pimento. Allspice Jamaica psppsr semen Amo-mi. Dried, nearly ripe fruit of Pimento officinalis Lindi., Myrtaceae. Habit East and West Indies, Central and South America. Consiit 3-4.5% volatile oil containing about 70% eugenol and small quantities eugenol methyl ether cineol. l ct -phellandrene and caryophyltene resin, tannin, fixed oil, sugar, gum. 

Set up of the data matrix. The raw data were collected from published literature such as those cited by TTfO-CIVO (3), ESO (J), or those listed in the present study. Take essential oil of black pepper (/i) as an example, the original data format is sliown in Table V, tile volatile compounds were then arranged into coded number as those of Anise shown in Table I. So far, a 355 (spices) by 922 (volatile compounds) data matrix has been established. Of the 355 spices, there exists repeated collection of data from the same spice from different geological areas or dififerem publications. For examples, 4 cloves. 5 star anises, 9 anises, 6 corianders, S allspices, 2 black peppers and 27 basils, are included in the present data matrix. 

The 3,4-dimethoxy pattern. The main actor here is methyleugenol, or 4-allyl-1,2-dimethoxybenzene. This is located in almost every item in the spice cabinet. It is in citronella, bay (which is laurel, which is myrtle), pimiento, allspice, pepper, tree-tea oil, and on and on. It has a faint smell of cloves, and when dilute is immediately mistaken for carnations. The propenyl analogue is, not unreasonably, methylisoeugenol, a bit more scarce, and seems to... 

Allspice oleoresin. See Oleoresin allspice Allspice (Pimenal officinalis) oil CAS 8006-77-7 EINECS/ELINCS 284-540-4 FEMA 2018... 

Definition Volatile oil from fruit of Pimenta officinalis, contg. eugenol Properties Colorless, yel. or reddish liq., allspice odor and taste becomes darker with age sol. in glac. acetic acid, 1 vol 90% alcohol very si. sol. in water dens. 1.018-1.048 ref. index 1.527-1.540 (20 C)... 

Pimenta officinalis Pimenta officinalis extract. See Pimenta (Pimenta officinalis) extract Pimenta officinalis leaf oil. See Pimenta (Pimenta officinalis) leaf oil Pimenta officinalis oil. See Allspice (Pimenal officinalis) oil... 

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