jambul tree

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Jambuls resemble large berries. They are oblong in shape. They are green when they are raw, then pink and finally shiny crimson black when ripe. The fruit has a sweetish, mildly astringent taste.The tongue turns purple after eating jambuls.Ripe jambuls have a smell that is reminiscent of ripe apricots.

Common names for jambul are Jambolan, Jambu, Jamum, Java Plum, Rose Apple and Thorn Apple.

Jambul is an evergreen tropical tree that belongs to the plant family Myrtaceae. It is native to India, Pakistan and Indonesia. It is also grown Myanmar, Brazil, Suriname and Afghanistan.

Health Benefits

Jambul is used as a carminative in India for diarrhoea and stomach aches. The seeds of fresh jambuls have been found effective in diabetes in quickly reducing sugar in the urine. Jambuls are also a useful remedy for stomach cramps and flatulence.

Various decoctions are made from the from the seeds to treat diarrhea and colic pains. According to studies conducted jambuls have a significant hypoglycemic action in both the urine and blood. They are of great value to diabetics. Even small amounts of jambul rapidly reduce blood and urine sugar levels. However, this does not work on all diabetics which may explain why this plant is not used more extensively in their treatment.

Ayurvedic medicine in India prescribes powdered jambul seeds for the treatment of diabetes. Jambul ground with mango seeds is taken in the treatment of diarrhea and dysentery. In certain parts of Southeast Asia, the roots are used for the treatment of epilepsy.

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RECIPE FROM ANCIENT VEDIC COOKING ART:

Jambul is one of my favorite sweets.We used to get it as prasadam from our family temple.Jambul basically means blackberry but „The Jambul“ i have prepared here has no connection with the fruit.Its neither used as an ingredient here not does it taste like one.The sweet is called Jambul only because of its oval shape.It’s made of rava/sooji,fried and coated with sugar and cardamam.Cardamam brings out the true flavor of the sweet ,without which this sweet is totally incomplete.It is so crispy outside and so soft inside.
 
This is my entry to the event „Think Spice-Cardamam„.
 
The whole Recipe: > here <