is a name used for allspice and Jamaica pepper. Ayto (1993) explains that:
Latin pigmentum meant first and foremost ‘colouring matter’ (it has given English pigment). But it also came to be used for a ‘spiced drink’ (English borrowed it with this meaning too, in the 13th century, in the form of piment), hence for any ‘spice’ and in particular for ‘pepper’. From the Latin root was descended Spanish pimiento ‘pepper’, which was borrowed into English in the 17th century as pimento and used first for ‘cayenne pepper’, then for ‘allspice’ and, most recently (in the twentieth century), as a synonym of pimiento. Pimiento is another name for the red sweet pepper or bell pepper (Capsicum annuum) and also denotes the slivers of red pepper marinated in oil which are used for stuffing olives.
Helen Saberi was Alan Davidson's personal assistant, and worked very closely with him on the first edition of the Companion, as contributor, researcher, fact-checker, and proofreader. She is the author of Noshe Djan: Afghan Food and Cookery, and co-author with Alan Davidson of Trifle. (HS)
Ayto, John (1993), The Diner's Dictionary, Oxford: OUP.
