Cultivation of AllSpice plant: Complete guide on AllSpice plant farming involves in seed treatment, planting, pest management, irrigation, harvesting and uses.
Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, Turkish Yenibahar, English pepper or newspice, is the dried unripe fruit (berries, used as a spice) of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.
Allspice Leaves, Flower & Fruits
Soil and Climat:
Deep rich loams with high humus content and lateritic soils are best suited
Altitude : 1000 m above mean sea level.
Annual rainfall : 100-200 cm
Ideal temperature : 270C
Seeds are collected from high yielding and regular bearing trees. Seeds are extracted after soaking the fruits overnight in water and rubbing them in a sieve and washing with clean water. The seeds are ready for sowing after drying them in shade.
Allspice Seeds & Seedling
Nursery beds of 1.2 m width are prepared with light soil incorporated with organic matter or a mixture of sand and coir dust or coir dust alone. After sowing the beds are mulched to hasten germination. Dried leaves, paper and damp sacks are used as mulches. Germination takes place 15 days after sowing.
Air layering in the month of January.
9-10 months old seedlings of 25-30 cm height are used for field planting.
6 m x 6 m. Since the plant is dioecious in nature, it is desirable to keep a male: female ratio of 1:10 in plantation.
FYM (10 Kg) + 20:180:50 g of NPK per tree in the first year.
For grown up trees of 15 years or more, FYM (50 kg) + 300:250:750 g of NPK / tree is applied as two split doses. Apply manures in shallow trenches dug around the plant 1-1.5 m away from the tree.
Clonally propagated plants start flowering in three years while the seed propagated plants in 6 years.
Soil application of Paclobutrazol (1.25g/tree) induces flowering, increased number of panicles, flowers and setting of berries which in turn resulted in higher yield.
Fully developed green berries are harvested.
Harvested Allspice berries
20 – 25 kg dry berries per year/ tree.
Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in moles, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders.
Allspice has also been used as a deodorant. Volatile oils found in the plant contain eugenol, a weak antimicrobial agent.
Allspice Essential Oil
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