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Syzygium cumini, commonly known as Malabar plum, [3] Java plum, [3] black plum, jamun, jaman, jambul, or jambolan, [4] [5] is an evergreen tropical tree in the flowering plant family Myrtaceae, and favored for its fruit, timber, and ornamental value. [5] It is native to the Indian subcontinent and Southeast Asia.
The Bahadoli Jamun tree holds heritage status in Bahadoli village, known for its unique fruits characterized by large size, oblong shape, dark purple color, and a sweet-sour taste. Rich in anthocyanin, a natural food colorant, Bahadoli Jamun is also valued for its medicinal properties, particularly in managing diabetes.
Gulab jamun (also spelled gulaab jamun; lit. ' Rose water berry ' or 'Rose berry') is a sweet confectionery or dessert, originating in the Indian subcontinent , and a type of mithai popular in India , Pakistan , Nepal , the Maldives and Bangladesh , as well as Myanmar .
Research has linked B-vitamins (like B6, B12, and folate) to reducing risk of cognitive decline due to potential memory boosting benefits, says Jaclyn London, M.S., R.D., C.D.N. Citrus fruits
Group 1 (2 males and 3 females) followed a ‘juice fast’, taking in 800-900 Kcal per day of cold-pressed fruit and vegetable juice. Group 2 (2 males and 2 females) ate a regular diet without ...
These delicious new breakfast recipes, like cinnamon-roll oatmeal and Mini Crustless Quiches with Kale, Mushrooms & Feta, will have you excited to start your day on a healthy note.
Syzygium jambos is a large shrub or small-to-medium-sized tree, typically 3 to 15 metres (10 to 49 feet) high, with a tendency to low branching. Its leaves and twigs are glabrous and the bark, though dark brown, is fairly smooth too, with little relief or texture.
Gulab jamun, also a round ball sweet made from khoa and then deep-fried and soaked in rose-flavoured sugar or honey syrup. A very popular Indian sweet. Barfi (or burfi) is also flavoured, but khoa is not the only ingredient. Typically, another ingredient, such as thickened fruit pulp or coconut shavings, is added to khoa and slow-cooked until ...