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Jambul | | Name : | Jambul | | Botanical : | Eugenia Jambolana | | Synonyms : | Jambul. Jamum. Rose Apple. Java Plum. Syzygium Jumbolana. | | Family : | Myrtaceae | | Parts Used : | Seeds, bark. | | Habitat : | India. East Indies. Queensland. | | Description : | A tree from 20 to 30 feet high, with long narrow peach-like leaves; flowers a greeny-yellow colour, in terminal bunches, blooming in July; the fruit about the size of a hen's egg, varying from white to red and rose colour, in scent and taste like a ripe apricot. It was cultivated in England by Miller in 1768. The bark is dense and hard, pinky or reddy-brown colour, with a thick corky substance, whitish grey mottled, often ridged; the inner surface has a silky lustre; freshly fractured it shows a colour varying from fawn to a pinky purple, abruptly shortly fibrous; seeds are oval, 1/2 inch long and 1/5 inch round, hard, heavy, blacky-grey colour, almost tasteless. | | Constituents : | Essential oil, chlorophyll, fat, resin, gallic and tannic acids, albumen and in their seed ellagic acid. | | Uses : | In India Jambul has long been used as a carminative in diarrhoea; stomachic and astringent. The fresh seeds have been found most effective in diabetes, as they quickly reduce sugar in the urine; also very beneficial in glycosuria. No poisoning or other harmful effects have been reported from its use. | | Dosage : | Van Morden advises: Fluid extract 1/2 fluid ounce should be taken in 8 oz. hot water 1 hour before breakfast and before going to bed. Fluid extract, 1 to 2 drachms. Powdered seeds, 5 to 30 grains. |
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