Pimento Berry Oil Jamaica
A spicy note that can be used on its own. It will blossom at the head of fruity-floral scents, but also in an oriental or chypre. Its peppery, cinnamic and balsamic facets will provide a strong link between fresh top notes and a more gourmand or woody base.
Pimento is a branched evergreen tree that grows up to twelve metres high. It has leathery, smooth, dark, glossy green leaves similar to those of bay laurel. When crushed or rubbed, they give off a wonderful aroma of cloves, as they contain secretory glands that contain scent molecules from which the essential oil is extracted. But it is the small, brown, spherical, sweet-fleshed berries that have the richest and most powerful fragrance. When crushed, they release a delicious scent of cinnamon, nutmeg, cloves and pepper.
The berries are harvested between September and March by collectors, breaking the branches manually. This process is used for pruning and does not damage the tree. In fact, the use of machetes is prohibited because the iron in the tool reacts with the tannic acid in the branches. This reaction is toxic to the tree, which can die within two years. The cut branches are then beaten on the ground to release the berries to be collected. The berries must still be green or they will lose their flavour. They are sun-dried for four to ten days and crushed before being distilled.
Pimento is native to Jamaica, Mexico, Cuba and Haiti. In Jamaica, it spreads spontaneously, forming true forests in some mountainous areas. Known to the indigenous peoples of Central America, pimento was used as a spice to flavour chocolate and for embalming.
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