Type : Live plant
Size: 8" - 12" Inches
Jamaica pepper, myrtle pepper, pimenta, or pimento
Additionally referred to as “Pimenta,” “Jamaica Pimenta” or “Myrtle Pepper,” Allspice is actually the dried unripened berry of the Pimenta dioica, a small midcanopy tree originating in southern Mexico, Central America and the Greater Antilles.
The tree is technically categorized as an evergreen shrub, though it can grow to nearly 60 feet in height, and is highly adaptable to container growing as a houseplant.
Allspice is a staple of Middle Eastern cuisine, and is also one of the most important ingredients in Caribbean cooking, including Jamaican jerk seasoning.
The allspice is an attractive evergreen tree that can grow to 10 metres high with a spread of 4 metres. The leaves and possibly the bark have a spicy aroma. The white flowers are strongly perfumed and very attractive to bees and other insects.
They are a member of the very large Myrtaceae Family which includes many familiar plant names like cloves, guavas, feijoas, lillypillies and many more.
They prefer a well-drained, light soil with basic pH in a sunny area. Keep the root zone free from weeds with a layer of good mulch.
Allspice is grown from seed. It is best to obtain the seeds from fresh ripe berries. Germination may begin in two weeks; plant immediately in a good seed-raising mix and plant out when about a year old.
Germination is said to be improved by passage through a bird's gut. Possibly warmth and a bath in a mild acid solution might substitute.
They can also be budded.
Flowering and Pollination:
Opinion is divided on whether allspice is dioecious or monoecious. The usual advice is to have at least three trees in the hope of obtaining both male and female trees. However, it is on record that isolated trees can bear fruit. In any case, cross pollination probably improves the quantity and quality of the berries.
Seedlings may need some protection from wind, frost and sun when first planted. They do best with good rainfall or irrigation.
Apical pruning is recommended to encourage branching and fruiting.
Allspice is the dried unripe fruit. When ground, the pungent aroma is reminiscent of a mixture of cinnamon, nutmeg and cloves.
Whole berries are used in pickled products and medicinal preparations. Ground berries are used to flavour a wide range of food and baked goods. The leaves are also used for tea and flavouring purposes.
Fruit Production and Harvesting:
Trees can begin bearing at 3 or 4 years. The fruit are harvested by breaking off the twigs bearing the bunches. They should be picked before the berries are fully ripe, as soon as they attain their full size but still green. They are then dried in the sun or in a dryer.
Pests and Diseases:
Susceptible to rust diseases, mealybugs and termites.