Jambul is also called Jamun in India. In English, it is called by various names like, black plum, java plum, malabar plum, jambolan etc.

The Jamun tree is native to India, Nepal, Pakistan, Sri Lanka, Bangladesh and Indonesia. However it is now being grown in Surinam, Trinidad and Tobago. It was introduced in Florida, USA in 1911.


It is an evergreen tree that lives for over 100 years. A good shade providing tree, all parts of the Jamun tree are useful in one way or the other. The tree grows well in tropical to sub tropical areas.


The tree flowers with the onset of summer in March/April and bears fruit in May/June when it is hotter. The fruits’ skin is in various shades of purple, some almost black coloured. It ia an oblong shaped berry and the ripe berry has a deep purple flesh that colours the mouth and tongue for a few hours after it is eaten. Thr fruit tastes sweet and tarty with an astringent action.


Ayurvedic and Unani systems of medicine use the fruit, seeds, bark, leaves etc to treat a variety of health problems.

Uses Of Various Parts Of The Jamun Tree


The wood is used for making cheap furniture, railway sleepers and as a foundation to instal motors in wells as the wood is not only strong but withstands moisture as well. It is also used to make agricultural equipments.

The leaves are used to decorate marriage pandals.

The seeds are used to make herbal teas for use by diabetics.

The fruits are used to prepare vinegar, wines, jams, jellies, squashes etc.

Nutrients In Jamun


Jambul Fruit


The seeds contain the glucoside jambolin which prevents the conversion of starch into sugar and this benefits by controlling blood sugar levels. They also contain many flavonoids, phenols and are rich in protein and calcium.


It is a very good source of carotene, iron, folic acid, calcium potassium, magnesium,phosphorus and sodium. It has high levels of Vitamin C.


The sugars are in the form of glucose and fructose which hydrate, cool and refresh the heat stressed body.


Jambuls are a rich source of antioxidants,and phytochemicals like anthocyanins, glucosides,ellagic acid, oxalic acid, kaemferol etc. The seeds and leaves contain essential oils.

The following are some of the health benefits of jambul.


Jambul is very good to treat Gout. Boil the bark well in water till the water thickens. Cool and apply this watery paste on the affected part to relieve pain and inflammation.


In Diabetes, drink jamun juice and mango juice mixed in equal quantities.


To remove body weakness, treat anaemia, increase memory and remove sexual weakness, take 1 tsp each of jamun juice, honey and amla juice everyday in the morning.


Eating jamuns stimulates the liver and relieves bladder problems.


To increase appetite and treat constipation take vinegar made of raw jamun fruits with equal quantity of water, twice a day.


To treat stomatitis and mouth and teeth problems apply jamun juice and also drink it.


For treating pimples, grind the dry seeds. Add some cow’s milk and apply on the pimples while going to bed at night. Wash in the morning. Continue for a few days.


For diarrhoea, mix a little rock salt in jamun juice and drink.


For Acidity, eat jamuns with black salt and roasted cumin seed powder.


To maintain a healthy voice and relieve hoarseness, gargle with a concoction of jamun seeds boiled in water for some time and cooled.


For those suffering from renal stones, eating powdered jamun seeds with yoghurt helps.


For children suffering from bedwetting, give the child 1/2 tsp powdered jamun seeds with water 2 times a day for some days to stop this habit.


Jamun stimulates the melanin making cells and thus helps in curing leucoderma.


Risk of heart attacks can be reduced by eating jambul regularly as it prevents hardening of the arteries.


To stop vomiting drink jamun juice.


For boils and other skin disorders apply some jamun seeds mixed with a little oil on the affected area.

Some Precautions


Never eat Jambul on empty stomach.


Never drink milk after consuming jamun.


Do not eat them in excess as it may cause body aches and fevers.


Sources: Rajan Singh Jolly






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