Pimento - leaf essential oil

Latin name: Pimenta dioica

CAS: 84929-57-7

Countries of origin: West Indies, Central America (our oil comes from Jamaica)

Extraction method: steam distillation of leaves

Note and evaporation rate: middle

Cultivation method: conventional

Predominant chemical families: phenols

We use it:

- for localised pain (anaesthetic): in muscles, for injuries, sprains, stings,…

- for painful conditions (analgesic) such as headaches, colds, sinusitis,…

- for injuries and wounds (antiseptic),

- digestive problems: intestinal pain, acts against flatulence, stimulates peristalsis,

- for arthritis, rheumatism,…

- muscular and digestive cramps, nausea,…

Methods of use: in ointments, massage oils, in evaporators/diffusers, inhalation,…

Special warnings: Use at a concentration of up to 0.5%. May cause irritation in people with dermatitis. Do not use if taking anticoagulants.

Allergens: eugenol

Aromatherapy tip with recipe:

Pain-relief massage oil

20 ml calendula macerate

2 drops EO pimenta

2 drops EO lavender

2 drops rosemary

2 drops helichrysum

2 drops Roman chamomile/clove*

*for cold pain (rheumatism, arthritis) use warming EOs (e.g. clove), for hot pain (e.g. inflammation) use cooling EOs (e.g. chamomile)

Preparation: Drop the essential oils into a dark 20 ml bottle and roll between your palms (mix well). Add approx. 20 ml of calendula macerate (plain olive oil or another massage oil may also be used), close tightly, label and store in a cool, dark place.

Use: Massage the required amount of the oil blend into the painful area. Repeat several times daily.

Before use, read the label carefully and follow the instructions for use!