“Allspice ” Jamaica pepper, Pepper, Myrtle pepper, Pimenta, Pimento,English pepper, Newspice Name of the responsible investigator: H.D.A.K. Gunaratne Email: hdasoka@yahoo.com Mobile/Tel No: 0718161885 Position: Research and Development Assistant Working place & Address:Research Station, Department of Export Agriculture, Matale. Botanical name: Pimenta dioica [L.] Mer. Synonyms : Pimenta officinalis Lindl., Pimenta officinalis Berg Family: Myrtaceae Description Allspice is the dried fruit of the P. dioica plant. The fruits are picked when green and unripe and are traditionally dried in the sun. When dry, they are brown and resemble large brown smooth peppercorns. The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use. Fresh leaves are used where available. They are similar in texture to bay leaves and are thus infused during cooking and then removed before serving. Unlike bay leaves, they lose much flavor when dried and stored, so do not figure in commerce. The leaves and wood are often used for smoking meats where allspice is a local crop. Allspice can also be found in essential oil form. Allspice plant, grows about 9-12 m tall with erect trunk, bark gray; much branched, round topped and foliage dense. Leaves opposite, oval-oblong to elliptical, entire, leathery, glandular-pinnetate on lower surface; 12-20 cm in length, deep green and lustrous. Flowers are borne on racemose cymes, small, white to greenish-white, each flower having four tiny petals, a single style with one ovary, two ovules and a cluster of anthers. As the flower opens, the style straightens, and although the stigma is raised above the anthers, the flower appears to be hermaphrodite. Berries are globular 4-7mm in diameter, hard with rough surface and a reddish brown colour. Pericarp woody, brittle and around 1mm in thickness. The berry has two locules separated by a thin partition. Each locule contains a single, reniform, hard and dark brown seed. Allspice is propagated through seeds, which are collected from fruits of high yielding trees. Fruits are soaked overnight in water, rubbed and seeds are extracted. The seeds are sown in nursery beds, pots or basins. To enhance germination, the beds are mulched with dried leaves, straw, paper or gunny bags. Seeds germinate by 9-15 days. Allspice can be propagated vegetatively by grafting, budding. Tissue culture methods are also employed for their propagation. Six to ten -months old seedlings are ideal for field planting. They are planted at a spacing of 6m x 6m or even closer. Three seedlings are planted in a single hole of 60cm3 size. The female and male plant ratio in a garden should be 8:1 to ensure good pollination. Shade and regular irrigation should be provided at young stage of the plants. Manuring, weeding and mulching should be undertaken at regular intervals. Necessary plant protection measures should be adopted if incidence of tea mosquito (Heliopeltis antonii), leaf spot caused by Cylindrocladium quinqueseptatum or leaf rot by Pestalotiopsis are noticed. The fruits are picked 3-4 months of flowering, before they are fully ripe. The berries are spread out in the sun and dried for 3-12 days. During drying, the berries turn from green to a dull reddish brown. Dried berries give crisp rattling sound when shake. The berries are stored after cleaning them by winnowing. ASTA suggested a maximum of 12% moisture, 5% ash and 1% acid insoluble ash in whole berries of allspice. Allspice contains essential oils (2.5-4.5%) in both leaf and berry. The primary constituents of the berry volatiles are eugenol (60-75%), eugenol methyl ether, cineole, phellandrene and caryophyllene. However, the leaf oil has a different flavour profile eventhough the principal component is eugenol. The level of volatile oils can vary depending on their origin, weather, and harvest and processing conditions. Allspice crop is native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. In Sri lanka this crop is still not cultivated in commercial scale. Properties of economically valuable plant part/s and uses Allspice is used in a variety of foods as a condiment, as a flavoring ingredient in bakery items, in processed meat industry and also in pickling. It is widely used in European cooking as an ingredient in sweet recipes and festive baking. It is also an ingredient in commercial sausage preparations and curry powders. The ground or whole spice is used in preserves and chutneys. It is a flavor contributor to liquors and a perfume ingredient in soaps. In Jamaica, a local drink, known as Jamaica dram, is made from allspice and rum. The whole berries are a popular ingredient for mulled wine. Allspice is extensively used in the fishing industry in Scandinavia on account of its preservative properties. Allspice is an aromatic stimulant and a carminative. Pimento water, pimento oil or powdered allspice are useful against indigestion or gas. Taken with laxatives, the oil reduces the chances to cramp. It also makes a good addition for less appetizing medicines. The oil from berries and the leaves are used in antiseptics and medicines for flatulence. Allspice makes an invigorating plaster for rheumatism and neuralgia. The bark and leaves contain tannin and can be used for tanning purposes. The wood which is very firm and hard with close texture, smooth surface and dark to light salmon colour is used for making walking sticks and umbrellas. The eugenol in allspice berry and leaf oils has got bacteriocidal, fungicidal and nematicidal properties. Moreover, it is a good antioxidant too. The oil is also used in perfumes and deodorants. Present market and imperfections Commercial products Popular commercial products in the world market: Allspice Ground, Essential Oil Annual Yield: 20-25 kg dry berries/year/tree In Sri Lanka this crop is not cultivated in commercial scale. Therefore planting material also very limited. Proposed research and Development activities for crop development ACTIVITY Year 1 Year 2 Year 3 Year 4 Year 5 1. Literature collection and survey 2. Varieties, planting material collection 3. Nursery activities 4. Field planting 5. Agronomic practices and cropping models study 6. Harvesting and post harvest activities 7. Chemical analysis 8. Other activities 9. study economic & marketing channels 10. Training and demonstrations Proposed budget Detail budget for all activities Activity 2017 2018 Planting material collection and nursery activities 100,000 100,000 Travelling 70,000 80,000 Chemical analysis 50,000 60,000 Post harvest activities 40,000 60,000 Marketing 50,000 50,000 Training and demonstration 70,000 60,000 Other cost 60,000 50,000 References http://gernot-katzers-spice-pages.com/engl/Pime_dio.html . Accessed on 20 September, 2016, 11.30 am Lorence, David H.; Flynn, Timothy W.; Wagner, Warren L. (1 March 1995). "Contributions to the Flora of Hawai'i III" (PDF). Bishop Museum Occasional Papers. Honolulu, Hawaii: Bishop Museum Press. 41: 19–58. Yaniv, Zohara; Bacharach, Uriel, eds. (1 April 2005). Handbook of Medicinal Plants. Brighamton, New York: Food Products Press and Haworth Medical Press. p. 336. Descriptions for prospective crops 4 Department of Export Agriculture & Ministry of Primary Industries