Botanical Name: Eugenia jambolana
- English: Java plum, Indian Blackberry, Jamun
- Ayurvedic: Jambu, Mahaaphalaa, Phalendraa, Surabhipatra
- Unani: Jaamun
- Also, known as: Jamun, Jambul, Jamblang, Duhat, Jambolan Plum, Kavika, Jamelonguier, Mesegerak, Jambolan, Black Plum, Badjam, Kalajam, Gambu, Jamun, Neredu chettu, Naval, Naaval, Njaval, Jam kol, Jamu kol, Alla Nereduchettu, Nerale Beeja, Jambu Nerale, Jambosenbaum, Jambosier, Mela rosa, Rajajamun,Badajamun, and Jamuna.
Parts Used: Entire Seeds
Jambul consists of seeds of Syzygium cuminii and is known for its seasonal perishable Jamun berry, which is also named as Java Plum. Jambul is a large evergreen and densely foliaceous tree with grayish brown, thick bark, exfoliating in woody scales, grows up to 30 meters in height and has a girth of around 3.6 meters. The Jamun tree grows in tropical and sub-tropical parts of the India and found in Indian Subcontinent. The Jamun tree lives for over 100 years.
The leaves are leathery, oblong-ovate to elliptic or obovate-elliptic with 5-10 cm long, extremely variable in shape, smooth and shining with numerous nerves uniting within the margin, the tip being broad and less acuminate. The panicles are borne mostly from the branchlets below the leaves, often being terminal, are 3-5 cm. long. Flowers are scented, white, in clusters of just a few or 10-30 and are round or oblong in shape, arranged mostly in threes in trichotomous panicles, which usually appear from the scars of fallen leaves, but sometimes in leaf axils. The fruits are berries and are oval-shaped, 1-4 cm long, dark-purple or nearly black, odorless and juicy when ripe, green in the immature stage, luscious, fleshy, and edible; it contains a single large seed. The seed in the fruit bears one part of its weight and fruit pulp and peel have three parts of its total weight. The fruit has a combination of sweet, mildly sour and astringent flavor and tends to color the tongue purple. Jamun fruits are highly perishable. They can be stored only up to 2 days at ambient temperature.
Jamun fruit is eaten fresh, off the tree. Because of the astringent taste, the dark berries are often eaten with a sprinkle of salt when fresh. Jamun fruit is used to make jams and jellies, wine and other beverages. Blend chopped Jamun fruit with yogurt or fresh curd, sugar, and vanilla extract for a smoothie. In Ayurvedic medicine, it is an ancient medicinal plant with an illustrious medical history of the berries and other parts of the Jamun tree which are used to treat a variety of ailments. All parts of the tree can be used medicinally and it has a long tradition in alternative medicine.
How to use:
There are different ways to use powdered herb.
Food Preparation: You can add powdered herbs to any super food, herbal smoothie, sauces, spreads and even cookies. Also for children, you can mix powdered herbs with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".
Capsules: Encapsulating your own powdered herb at home, give you assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.