Allspice
Pimenta officinalis, P. dioica
Synonyms:
Pimenta, Clove pepper
Family:
Myrtaceae, Myrtle family
Where to find this herb:
Originally from the West Indies; cultivated in Central America
Part(s) used:
xx
Special constituents:
Volatile oil, 3-4,5% containing mainly eugenol (up to 80%).
Correspondance:
Mars (Cunningham), Uranus (Beyerl)
Uses:
Culinary, as a spice; medicinally, as an aromatic carminative. Also an ingredient of incense
Piment 
Allehånde Description:
Allspice is an evergreen tree, up to 13m in height. For culinary and medicinal purposes, the unripe fruit is used. The main ingredient of the volatile oil, eugenol, has anaesthetic and antiseptic properties.
In the Carribbean cuisine, Allspice is used mainly to flavour meat, for stuffings or barbecue marinades. Allspice mixes really well with a lot of other spices. In Scandinavia, we use the spice together with cinnamon, ginger and cloves to flavour cookies known as "brunekager". In Holland and Belgium, similar cookies are made, called "Speculaas".
The English name, Allspice, indicates the many culinary uses of the herb. "Pimenta" comes from pepper, as the first Europeans to encounter this herb thought it was a kind of pepper.
Magically: Allspice is burned as an incense to attract money or luck (Cunningham).
The essential oil is extracted by steam destillation from both the leaves and the fruits. The oil may cause dermal irritation, so never use it undiluted. It is a warm oil, good for mixing in massage oils against chest problems. Also against depression, stress and nervous exhaustion.
The essential oil blends well with:
lemon, ginger, frankincense, orange