All Spices

₹200.00

Spice plants are one of the most valuable plant groups in the world, used for enhancing flavor, aroma, color, and medicinal value in food. These plants produce spices from different parts such as seeds, roots, bark, fruits, leaves, and flower buds. India—especially Kerala—is globally famous for its rich diversity of spice cultivation, often called the “Land of Spices.” Spices are not just culinary ingredients; they play a vital role in Ayurveda, natural medicine, cosmetics, and food preservation. Most spice plants thrive in warm, humid climates, making them ideal for tropical regions like the Western Ghats.

Planting Method

Site Selection

Thrives in subtropical/tropical climates. Prefers full sun and well-drained fertile soil.

Planting

Dig pits 1–1.5 ft deep. Mix soil with Vermicompost. Maintain 2–3 meters spacing between plants.

Care

Watering:

Regular intervals; keep soil moist but not waterlogged

Fungicide:

Saaf , Bavistin , Copper Oxychloride , Blitox

Pesticide:

Hilban , Nagata

Growth:

Foliar Spray , Npk 19-19-19 , Factamfos , Urea , Blaukorn

Flowering:

SOP , Potash , K Potash , 18-18-18(Flowering & Growth)

Harvest

Fruit appears 1–2 years after planting. Harvest when fruits turn vibrant and slightly soft.

Key Features

Tangy, sweet-tart fruits rich in Vitamins A, C, and antioxidants. Used fresh or for juices.

Propagation

Propagated via seeds, stem cuttings, or grafting. Grafted plants produce fruit much faster.