from The American Heritage® Dictionary of the English Language, 4th Edition
- n. See allspice.
- n. Variant of pimiento.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A red sweet pepper used to make relish, stuffed into olives, or used as spice.
- n. A tropical berry used to make allspice.
from the GNU version of the Collaborative International Dictionary of English
- n. Allspice; -- applied both to the tree and its fruit. See allspice.
- n. same as pimiento.
from The Century Dictionary and Cyclopedia
- n. Allspice, the berry of Pimenta officinalis (Eugenia Pimenta), a tree, native of the West Indies, but cultivated almost exclusively in Jamaica, whence called Jamaica pepper.
- n. The tree yielding this spice, a beautiful much-branching evergreen, 30 feet in height.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. fully ripened sweet red pepper; usually cooked
- n. plant bearing large mild thick-walled usually bell-shaped fruits; the principal salad peppers
But somewhere along the way, Texans, known for malapropisms and creative spellings, (heck, the name of the state is even a refashioning of a Caddoan word, Tejas, which means friends) took out the extra "i" and decided to call it pimento.
-- The odoriferous principle of allspice, commonly called pimento, is obtained by distilling the dried fruit, before it is quite ripe, of the _Eugenia pimenta_ and _Myrtus pimenta_ with water.
He had also abundance of cabbage, from the cabbage-palms, and seasoned his food with the fruit of the pimento, which is the same with
A General History and Collection of Voyages and Travels — Volume 10 Arranged in systematic order: Forming a complete history of the origin and progress of navigation, discovery, and commerce, by sea and land, from the earliest ages to the present time.
However, I will note that when I checked the OED the first meaning of "pimento" was:
Well, that may help explain why I've never been sure what "pimento" really meant other than the red thing stuffed into the middle of green olives; since I hate all olives except California lye-process black, I don't much care about the details of that usage.
Wingate #711: Drifting a bit, ISTR that the "pimento" used to stuff olives and used variously in other canapes is in fact the same type of Capiscum which is dried for paprika.
Suddenly I realized what those little bright bits in the soup must've been: pimento which is basically roasted red pepper.
If you want, you can add spreads such as pimento cheese to the display, she said.
That's digging back in time sixty years but that kind of pimento cheese is the sort of gourmet treat you never forget.
Chicken liver pate and one other dip to start (pesto? pimento? pumpkin? p-sour cream?) plus other cheap nibblies, like crisps and mixed nuts, and so on