Allspice Oil

Allspice oil is derived from Allspice. Going by many nicknames, such as Jamaica pepper, pepper, myrtle pepper, pimenta, Turkish yenibahar, or newspice and is the dried unripe fruit (berries, used as a spice) of Pimenta dioica, a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name “allspice” was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves.

Several unrelated fragrant shrubs are called “Carolina allspice” (Calycanthus floridus), “Japanese allspice” (Chimonanthus praecox), or “wild allspice” (Lindera benzoin). “Allspice” is also sometimes used to refer to the herb costmary (Tanacetum balsamita).

. By any of its many names, the warm, spicy aroma of Allspice Essential Oil is similar to that of clove and cinnamon essential oils. The high content of Eugenol is partly responsible for this similarity. A perfect fit to be used in the diffuser during the fall and winter months. If used at full-strength, it can be a potential mucous membrane irritant, so it’s best if blended at either a low ratio with other essential oils (like Orange Sweet Oil) before diffusing or in a large area away from steady traffic.

Although Allspice Oil is highly regarded for its use in personal fragrancing, massage, joint pain, and muscular applications, Allspice Oil can be a dermal irritant. If you choose to use Allspice Oil within topical applications, be certain to dilute it very well with some neutrals so as to minimize any potential irritation.

Botanical Name: Pimenta officinalis

Origin: Jamaica

Edible: Not recommended

Extraction Method: Steam distillation