Also known as Jambul, Jamblang or even by the Tamil word Nava Pazham, I can find the Jamun tree all over India, but to prepare this 7seeds jamun honey I have chosen North Indian belt. The tree, which is tall and evergreen, bears small fragrant Jamun flowers and a fruit that resembles a large berry. It is the flowers that I am interested in (Jamun blossoms) that provide me with the wonderful nectar required to make this delicious honey. I have to bear in mind that the flowering season lasts from March to April and each flower is as small as 5 millimeters in diameter. However, once I land on top of the flower and begin to suck out the nectar I have to store it in my honey sac, which is like a second stomach until I return back to the hive. Over there I have to transfer the nectar to the other worker bees that suck the nectar from the honey sac through their proboscis (a long, slender, hairy tongue that acts as a straw to bring the liquid food (nectar, honey and water) to the mouth. Adding enzymes, they work the nectar until it is ready to be stored in the cell of the honeycomb.
• Rich in vitamins, minerals, iron and antioxidants and is known for its mild and sweet flavour.
• Beneficial to diabetics as it helps to control the blood sugar levels.
• Helps to reduce the amount of sugar in the urine and is an excellent blood purifier.
• Acts as a calming and sedative agent.
• Has an ability to prevent ulcers and cancer
• Can be used to treat asthma as well as a cold.
• A good source of iron and is said to be useful in the troubles of heart and liver.