Jambul ( syzygium cumini )

Scientific classification Family : Myrtaceae
Genus : Syzygium
Species : S. cumini
Binomial name
Syzygium cumini

Sanskrit : Jambuh
Kula : Jambava
Gana : Nedrodadi

Ayurvedic Properties: RASR   - Kashaya, Madhura,                  Amla
GUNA    - Laghu, Ruksha
VIRYA    - Sita
VIPAGA - Katu
KARMA - Vatavardhaka,                    Kapha-pitha hara,                    Grahi.

Somatheeram Ayurveda Group is determined and glad to continue its mission in planting trees as part of World Environment Day Celebrations. Over the last few years Somatheeram Ayurveda Group has planted thousands of trees with medicinal values.

This year we've selected Jambuh ( Jamun ) for planting 2015 seedlings, in consideration of their medicinal value and environmental benefits.

Jambul, Jamun or Jamblang, Njaval Pazham ( Malayalam ), Black Plum ( English ) is an evergreen tropical tree in the flowering plant family Myrtaceae, native to India and Indonesia.

A fairly fast growing species, it can grow as high as 30 metres, and can live more than 100 years. Its dense foliage provides shade and is grown for its ornamental and medicinal values.

The wood is medium hard and water resistant. This tree can support the water- holding ability of soil and thus sustain water availability during sunner season. Till now we can see most concentration of Jamun tree in warmer regions
of India.

Fruits, seeds, stem, bark and Ayurvedic and Sidha medical preparations.

The fruit is universally accepted to be excellent for medicinal purposes, especially in the treatment of diabetics. Fruit can reduce Pita in the body and can reduce body heat. The juice is very effective in treating intestinal ulcers, Piles and helps digestion. Leaves and bark are used for controlling blood pressure and gingivitis. Various parts of the tree are used in folk/tribal medicine to treat fever and liver disorders. The leaves are antibacterial and used for strengthening teeth and gums.

Jamun fruits have a mixture of sweet, slightly acidic spicy flavour. Wine and vinegar are also made from the fruit. The fruits are a rich source of vitamins B and C. They are also rich in iron, calcium, potassium, sodium and magnesium.