Jambul (Syzygium cumini)
Syzygium cumini
Western and Ayurvedic herbalism
Western and Ayurvedic herbalism

Jambul

Syzygium cumini

Also known as jamun, Java plum, black plum, Malabar plum, Indian blackberry, Eugenia Jambolana, Jamboo, Jambu, Mahaphala, Rajajambu.

CoolingDryingTaste: AstringentTaste: SweetTaste: Sour

Syzygium cumini is a large evergreen tree of the myrtle family native to India and Sri Lanka and planted along roads and in gardens across the whole subcontinent, bearing purple-black fruit in the early monsoon. Ayurveda calls it Jambu and prizes every part: the astringent seed for prameha and diarrhea, the bark for bleeding and dysentery, the fruit for thirst and heat, the leaf for the gums. The seed has become one of the most widely dispensed Indian botanicals for diabetes, and the fruit gives its name to Jambudvipa, the classical name for India itself.

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AstringentHypoglycemicAntidiarrhealHemostaticAntioxidantAnti-inflammatoryAntimicrobialCarminativeLipid-lowering (animal data)Vulnerary (topical)diureticlocal anestheticsmooth muscle relaxantantisepticantibacterialantifungalantiviral

Indications what the tradition reached for it in

Specific indications

A hot, thirsty diabetic patient who passes large volumes of urine, has loose stools and sweats easily, where a cooling astringent suits

Chronic diarrhea in a pitta constitution with burning and a tendency to bleed from the gums or rectum

Bleeding hemorrhoids or heavy periods in a warm, robust patient with no signs of cold or dryness

Mouth ulcers and spongy bleeding gums that want a strong astringent gargle

Safety

The record lists 7 contraindications; open the plate in the library to read them in full.

In practice

Jambu is a cooling, drying astringent, and its patients are hot and leaky: excess urine, loose stools, bleeding, sweating and thirst. For prameha the seed kernel is dried and powdered and taken twice daily with water before meals, alone or with Gudmar, Amalaki, Haridra and Methika; Ayurvedic practice combines it with dietary change and it is not expected to replace medication.

In Ayurveda

Rasa: kashaya (astringent), madhura (sweet), amla (sour). Virya: sheeta (cooling). Vipaka: katu (pungent). Guna: guru (heavy), ruksha (dry). Dosha: pacifies pitta and kapha; aggravates vata in excess. Karma: grahi (absorbs, binds the bowel); stambhana (checks discharge and bleeding); pramehahara (relieves urinary disorders including diabetes); raktapittahara (checks bleeding disorders); kanthya (good for the throat and voice); ruchya (improves taste); deepana (kindles digestion); vranaropana (heals wounds); kushthaghna (relieves skin disease); trishnanigrahana (relieves thirst); mutrasangrahaniya (reduces urine output). Classical indications: prameha (urinary disorders including diabetes); madhumeha (diabetes mellitus); atisara (diarrhea); pravahika (dysentery); raktapitta (bleeding disorders); raktarsha (bleeding hemorrhoids); pradara (excessive menstrual or vaginal discharge); trishna (thirst); daha (burning sensation); mukhapaka (stomatitis); vrana (wounds); bahumutrata (polyuria). The dried seed kernel is powdered for prameha and diarrhea; the stem bark is decocted and used as a gargle, wash and internal astringent; the ripe fruit is eaten fresh or made into a fermented asava and a vinegar; the tender leaf is chewed or decocted for bleeding gums and diarrhea. Classical formulations: Jambvasava, Jambu beeja churna, Pushyanuga churna, Nyagrodhadi churna, Jambu twak kwatha, Jambu sirka (fruit vinegar), Mehantaka vati (some formulations). Described in: Charaka Samhita, Sushruta Samhita, Ashtanga Hridaya, Bhavaprakasha Nighantu, Dhanvantari Nighantu, Raja Nighantu, Madanapala Nighantu, Kaiyadeva Nighantu, Ayurvedic Pharmacopoeia of India.

Dosing as the sources wrote it

PreparationAs writtenMetric
Churna (seed)3-6 g powdered seed kernel twice daily with water before meals3000-6000 mg
Kwatha (bark)50-100 mL decoction twice daily50-100 mL
Asava12-24 mL twice daily after food12-24 mL
Swarasa (fruit or leaf)10-20 mL fresh juice twice daily10-20 mL
Gargle, topical50-100 mL bark decoction used as a gargle or wound wash twice daily50-100 mL
Jambul seeds in powdered formDose, three to ten grains, two or three times a day.194-648 mg

Doses are reproduced from the sources for practitioners and are not a recommendation for any person.

From the sources

Overview. Syzygium cumini is a large evergreen tree of the myrtle family native to India and Sri Lanka and planted along roads and in gardens across the whole subcontinent, bearing purple-black fruit in the early monsoon. Ayurveda calls it Jambu and prizes every part: the astringent seed for prameha and diarrhea, the bark for bleeding and dysentery, the fruit for thirst and heat, the leaf for the gums. The seed has become one of the most widely dispensed Indian botanicals for diabetes, and the fruit gives its name to Jambudvipa, the classical name for India itself.

Clinical Notes. Jambu is a cooling, drying astringent, and its patients are hot and leaky: excess urine, loose stools, bleeding, sweating and thirst. For prameha the seed kernel is dried and powdered and taken twice daily with water before meals, alone or with Gudmar, Amalaki, Haridra and Methika; Ayurvedic practice combines it with dietary change and it is not expected to replace medication.

Therapy. Its specific therapeutic application lies in the fact that the bark and the seeds possess the property of arresting excessive formation and excretion of sugar in diabetes, the seeds being the most active.

Physiological Action. The exact influence of this agent upon the system is not well known. It is a stomachic astringent and carminative, a remedy of value in diarrheas. It is non-toxic and non-irritant. In the diarrheas of children the juice of the fresh bark and leaves is used by the native physicians, though all parts of the plant are astringent.

Drawn from Ellingwood's American Materia Medica, Therapeutics and Pharmacognosy, and the Bountiful Herbs editorial.

In formulas

Jambul stands in 2 documented formulas in the library, among them Uśīrāsava, Grahaṇīmihira Taila.

Often paired with

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