Pimento, or Allspice

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.

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.

Waldorf Salad

Mix and pour over all mayonnaise dressing. Serve cold on crisp lettuce leaves.—From Bee Brand Manual of Cookery.

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(Cloves)

Penang

Zanzibar

Branch of Clove Tree

Ripe Fruit

Cloves—Natural size

Branch and Fruit—⅔ Natural size

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