Syzygium cumini (L.) Skeels

Jamblang (Syzygium cumini) is a tree 10-15 meters tall of the Myrtaceae family, naturally distributed from the subtropical Himalayas to India, Sri Lanka, and Australia. In Java, its dark purple fruit is commonly cultivated in yards and processed into jam, jelly, and fermented products. Traditionally, jamblang is also believed to help address gout and has antidiabetic properties.

Commonly grows in tropical and subtropical areas at elevations up to 2,000 m above sea level. Average rainfall 1,500-6,000 mm/year, annual daytime temperature around 20-32 °C, prefers bright locations but can also live in shade. Prefers soil pH 5.5-7 and is tolerant of strong wind.

• Roots taproot, branching, light brown.
• Stem low-branching, regular or round crown, thick, grows crookedly, and heavily branched.
• Leaves single, thick, broadly oblong, wide wedge-shaped base, smooth edges, pinnate venation, glossy upper surface, green.
• Flowers compound, growing at leaf axils and branch tips, bell-shaped calyx, light green, egg-shaped petals.
• Fruit a berry, oblong. Young fruit green, ripe fruit dark purplish-red, sour-astringent taste.
• Seeds hard, oblong shape.

Generally propagated by seed, though superior cultivars can be propagated by air-layering.

Alkaloids, flavonoids, saponins, quinones, tannins, steroids, polyphenols, monoterpenes, essential oils, β-sitosterol, quercetin, myricetin, flavonol glycosides, anthocyanins, betulinic acid, cyanidin.

Treats gout, prevents DNA damage, antioxidant, antibacterial, anti-inflammatory, antianemic, antipyretic, and antidiabetic.

• Wash the bark thoroughly. Separate the bark from the inner stem using a knife.
• Dry in an oven at 45-50 °C for 4-5 days.
• Cut the dried bark into small pieces. Pound into powder.

Jambee kleng (Aceh), Nunang (Gayo), Jambu koliong (Jambi), Jambulan (Flores), Duwet (Java), Juwet (Jakarta, Bali).