Plant Ricinodendron

Spice:

Ricinodendron

Botanical Name:

Ricinodendron heudelotii

Botany:

The tree is fast growing and reaches a height between 20 and 50 m with a straight trunk which can have a diameter up to 2.7 m. Its crown is broad and the roots are big running. The bark is smooth with a grey colour. Inside, the bark is red when cut. Njangsa is a dioecious plant. The flowers are yellowish white, 5 mm long and form a long terminal panicle which measures between 15 and 40 cm. Flowering time is between April and May. Male panicles are larger and slender than female flowers. Njangsa trees produce a fruit that are typically two or three lobed and contain two cells in which the seeds lie. These seeds are red brown to black, rounded and some 1 cm in diameter. The seeds are oily in texture and can be bought either raw or dried. They have an odour reminiscent of oily chocolate, but their flavour is truly unique: subtly aromatic with a mild bitter aftertaste. At maturity (August - September) the fruit smells like over-ripe apples.

Cultivation:

Propagation of njangsa is possible by seeds, by vegetative propagation, or by grafting. The advantage of propagation by seeds is that the tree develops a strong taproot. This is important for the stability of the tree as well as for big exploration zone for water and nutrient uptake. Because njangsa is dioecious, it is difficult to identify male and female trees before the reproductive phase. Because of high genetic variability, seeds may have different characteristics compared to the parent plant. Vegetative propagation allows reproducing trees with exactly the same characteristics as the selected female tree. Njangsa can also be propagated by grafting. A shoot or bud (the scion) is united with an already established rootstock.

Wikipedia URL:

https://en.wikipedia.org/wiki/Ricinodendron