Jamun or Jambul (Syzygium cumini), is a berry-like fruit grown on an evergreen tropical tree from the flowering plant family Myrtaceae. Jamun is most famously known for its use in the Indian system of Ayurveda.
Jamun - also known as Jambhul/jambu/jambula/jamboola, Java plum, jamun, jaam/kalojaam, jamblang, jambolan, black plum, Damson plum, Duhat Plum, Jambolan plum, or Portuguese plum, is half an inch to two inches - 1.25 to 5 cm in length. When tender the fruit is usually green or light magenta in color, as it ripens slowly it becomes dark purple or completely black in coloration.
Each fruit is characterized by a smooth and thin skin, which is glossy and has an adherent surface. The fruit has an inner purple or white, very juicy pulp. Each fruit normally encloses a single, oblong-shaped, green or brown colored seed that can be about one and a half inches - four cm long. Fruits from some varieties are seedless, while most varieties bear fruits with two to five seeds tightly compressed inside the leathery coat. The taste of the fruit ranges from acidic to somewhat sweet; the fruits tend to have an astringent effect and can, therefore, be unpalatable due to this property.
The potent astringent effect of the jambul herbal remedy is useful in the treatment of persistent diarrhea and chronic bouts of dysentery in affected patients. The traditional Indian Ayurvedic medicine uses a combination formula made from the jambul and mango seeds ground into a powder - these two digestive disorders are treated using this remedy.
The strong carminative properties of the jambul remedy are also considered helpful in maintaining gastric health.