The Pimento (_Pimenta officinalis_), an evergreen tree belonging to the
Myrtle family, is a native of the West Indies, but is found in Mexico,
Costa Rica and Venezuela as well. The highest quality Pimento comes from
the Island of Jamaica. The Mexican berry, while handsome in appearance,
is inferior in flavoring quality.
[Illustration: Packeting Spices]
The trees usually grow in groups of from five to twenty, but are
sometimes found in forests. After the tree has attained a certain
growth, the underbrush and other Pimentos are cut away, leaving the
trees about twenty-five feet apart.
The Pimento flowers twice each year, but bears only one crop of berries.
The problem of harvesting is the most serious with which the planter has
to contend. It is difficult to secure help among the indolent natives,
and as the harvest season is short—because the berries must be picked
just before they ripen—the loss from over-ripening is very great. After
harvesting, the berries are exposed daily to the sun for a period of
from seven to twelve days, being placed under cover each night.
Pimento, or Allspice, as it is generally known, is exported principally
from Kingston, Jamaica, in 120 to 130 lb. bags, about one-third of the
crop coming to the United States, while the remainder finds its way to
England, whence it is exported to other countries.
As its common name implies, Allspice has a flavor which is suggestive of
the combined flavors of many spices.
McCormick & Company import only the choicest Allspice grown and market
it under their Bee Brand and Banquet Brand trade marks. It may be had
either ground or whole.