Jamun Wine: Fill & Download for Free

JamunJamun or Black plum is an important summer fruit, associated with many health and medicinal benefits. The black plum is known to relieve stomach pain, carminative, anti-scorbutic and diuretic. Jamun vinegar is good to reduce enlargement of spleen, diarrhea, and who has urine retention problems. Jamum’s ployphenolic compounds are effective against cancer, heart diseases, diabetes, asthma and arthritis. Various digestive disorders i.e. flatulence, bowel spasm, stomach disorders, dysentery are cured by jamun. It is also eaten as tonic to increase sexual activity. Jamun is known by different names such as jambul, jambas, jamun, jambolan, rajaman, kala jamun, neredu, naval, nerale, jamali, java plum, black plum and black berry.Jamun for diabetes treatmentThe jamun fruit and jamun leaves are good for diabetes patient. The black plum has anti-diabetic features. Jamun helps to convert starch into energy and keep your blood sugar levels in check. In the summer season, the sugar patient should eat jamun regularly because of its low glycemic index. Jamun reduces the symptoms of diabetes like frequent urination and thrusting. The extract of bark, seeds, and leaves are too beneficial in the treatment of diabetes. In a recent study in CDRI, Lucknow, India, it has been found that the dried alcoholic extract of the seeds are good to reduce the level of blood sugar. The decoction of the bark and powdered seed is good in the treatment of diabetes. The extract of the bark, seeds and leaves are good in decreased of sugar in urine (glycouria). Jamum and jamun seeds are hypoglycemic effects. Jamun seeds powder contains jamboline, a type of glucose, which helps to control the conversion of starch into sugar.Jamun for beauty and fair skinJamun seeds are used as an effective agent to treat acne. First of all crush the jamun sees and mix cow milk to it. Apply the paste before going to bed and wash it in the morning. Regular application of these ingredients is helpful in curing and treating of acne. The problem of oily skin is controlled with the mix of jamun pulp, barley flour, amla juice and rose water. Use this mix as face mask and wash when it gets dry. To control dark spots from your face, the paste of jamun seed powder, lemon powder, gram flour, few drops of almond oil and rose water, is prepared. Apply it on your face and wash it when it dries off. Jamun cures leucoderma after stimulating the melanin.Jamun nutrition factsThe black plum has many vital nutrients. The nutrition values and nutritional properties of jamun are as follows: The jamun fruit is loaded with sugars like glucose and fructose along with lesser calories. The 100 grams of the fruit contain nutrients: calcium (15 mg), iron (1.41 mg), magnesium (35 mg), phosphorous (15 mg), sodium (26.2 mg), vitamin C (18 mg), thiamine (0.019 mg), riboflavin (0.009 mg), niacin (0.245 mg), vitamin B6 (0.038 mg), calories (62 k cal), carbohydrate (14 gm), carotene (48 ug), folic acid (3 mg), fiber (0.6 gm), fat (0.23 gm), protein (0.995 gm), water (84.75 gm).Medicinal uses of JamunOne of the best medicinal benefits of jamun is its anti-diabetic properties. The black plum works against diabetes and convert sugar into energy. The Jamun fruit is good for digestive system because of its coolant features. Jambul is being having astringent properties, helps to prevent acne, blemishes, wrinkles and pimples. It is also good for blood due to more amount of iron. The presence of vitamin C is beneficial for fair skin complexion. Jamun is having many bio-chemical compounds, which includes flavonoids, essential oils, gallic acid, oxalic acid, malic acid, betulic acid, etc., which are beneficial in managing and treating of many diseases.Commercial uses of JamunColored jelly is made with black plum flash by adding a commercial jelly agent. The black plum squash is prepared with jamun juice. For making squash, other ingredients such as sugar, water, citric acid and sodium benzoate are used. Sodium benzoate is used for the purpose of preservation. Besides squash, jams and candies are also made from jamun. Vinegar is made from the unripe fruit while as excellent quality of wine is prepared from ripe jamun.Jamun to increase haemoglobinJamun has the adequate amount of iron and vitamin C. The presence of iron in the black plum is good to increase the haemoglobin count. Jamum iron content acts as blood purifying agent. Since, it is the medium of purifying your blood; therefore, it is good for skin and beauty. Iron content is beneficial in menses where the lady faces blood loss. People suffering from anemia and jaundice should take jamun because of its high iron content.Jamun for healthy heartJamun is extremely beneficial to keep heart disease at bay. The black plum is laden with potassium. 100 gram of jamun contains about 55 mg of potassium. This sufficient amount of jamun is beneficial to diseases like heart, high blood pressure, and stroke. Regular eating of jamun helps to prevent hardening of arteries.Jamun leaves treat ulcersThe eating of jamun leaves is good in treating of digestive related disorders. Chewing and eating of jamun leaves are good in treating of diarrhea and ulcers. Jamun leaves have great significance in ayurvedic medicine. Jamum is good in prevention of liver diseases such as necrosis and fibrosis. Due to presence of bio-chemical and phytochemical substance like polyphenol, the black plum acts like as anti-cancer substance. Jamun solves acidity when it is taken along with roasted cumin powder and black salt.Jamun for oral healthThe black plum leaves are antibacterial properties and are used for strengthening teeth and gum. The leaves are astringent, considered good for throat problems. The decoction of the bark is used to wash mouth and beneficial for mouth ulceration due to its astringent effect. It is good for mouth as well as for teeth due to its acidity. Gargling of its bark helps in prevention of gums bleeding (gingivitis). Jamun leaves powder, which is obtained after drying and burning it, used as teeth powder and helpful in checking gum infection and bleeding.Jamun juice has many health and medicinal benefits. Being it a seasonal fruits, one should try to have more and more amount of Jamun juice during the month of June, July and August. Some of the amazing and surprising health benefits of jamun juice are given below.Drinking of Jamun juice is used to treat digestive disorders such as diarrhea, dysentery and dyspepsia.In case of diarrhea, jamun juice is beneficial after mixing little amount of sat in it.Jamun juice along with curd is good against digestive problems.Teeth related problems can be solved by applying jamun juice or by drinking it.Jamun juice is beneficial in treating of piles and hemorrhoids.Drinking of the fresh fruit juice helps in cough and asthma.Jamun juice enhances your immune system.It protects you from cold and acts as anti-aging agent.The juice of the fruits is given in spleen enlargement and urine retention.Jamun juice should be taken to overcome the problem of female sterility.Jamun precautions and side effectsRoad side jamun should be avoided as it may be contaminated from lead and heavy metals.Pregnant as well as breast-feeding mother should avoid jamun.Since, jamun lowers blood sugar; therefore, one should not eat jamum before and after two weeks of surgery.Eating of jamun empty stomach should be avoided.Milk shouldn’t be taken after eating jamun.Eating of excess jamun leads to body ache and fever. Excessive eating of it is also not good for throat and chest.Heavy dose of jamun may cause cough and accumulation of sputum in the lungs.Jamun enhances vatta dosha, so people with high vatta should avoid it.

I love baking. I really try to experiment as much as possible and these are some of the things I've cooked till now.Chicago deep dish pizzaLemon and mixed berry “wine” cakePumkin PieLace cookiesVanilla and blueberry birthday cakeSnickerdoodlesSalted caramel and buttercream cakeHummingbird cake with cream cheese frostingGerman chocolate cake that I baked for my dad's birthdayUpside down pineapple cakePathir pheniLadooRed velvet cheesecake brownieGulab jamunsBrowniesAligot ( A type of mashed potatoe with tons of cheese)Chocolate cupcakesChocolate chip cookiesDoughnutsIf you guys want to see more yummy pastries , follow me on Instagram Monicaa (@monicaakannan) • Instagram photos and videos

The diet of the Mughal emperors and the nobility was quite diverse. This is not really surprising as the Mughal nobility were some of the wealthiest people in the entire world, with access to anything that they wanted.The cuisine of the Mughal aristocracy can be divided into three categories. These being purely vegetarian dishes, dishes containing meat and rice, completely non-vegetarian dishes. Let’s view some examples of each of these.The era of the Mughal Emperor Shah Jahan was the peak of the Mughal culture, arts and cuisine.Purely Vegetarian mealsZard Birinj (Zarda)- Rice, sugarcandy (mishri), ghee, raisins, almond and pistachio, salt, ginger, saffron and cinnamonKhushka - Rice and salt.Khichri - Rice, mung-pulse, ghee and saltShirbirinj - Rice, milk, sugarcandy and salt.Thuli - Fine wheat-flour (maida), ghee, pepper, cinnamon, clove , cardamom, salt, milk and batasheChikhi - Maida, spices, ghee, onion, saffron, cardamom, clove, cinnamon, round-pepper, coriander-seed (dhaniya), fresh ginger and salt.Badinjan - Maida, eggplant, ghee, onion, ginger, lime-juice, pepper, coriander-seed, clove, cardamom and asafoetida (hing).Pahit: Mung-pulse, ghee, salt, fresh ginger, cuminseed and asafoetida (hing). This was mostly eaten with Khushka.Sag: spinach, fennel, ghee, onion, fresh ginger, pepper, cardamom and clove.Halwa: suji (coarse wheat flour), ghee and sugarcandy (mishri)Zard Birinj (Zarda)Mixed Dishes containing meat and riceQabuli - Rice, meat, ghee, skinned gram, onion, salt, fresh ginger, cinnamon, round pepper, cuminseed, cardamom, clove, almond and raisins.Duzd Biryan - Rice, meat, ghee, and salt.Qima Pulao - Rice, minced meat, ghee, peeled gram, onion, salt, fresh ginger, pepper, cuminseed, cardamom and clove.Shulla - Rice, meat, ghee, gram, salt, ginger, garlic, round pepper, cinnamon, cardamom and clove.Bughra - Meat, wheat-flour, ghee, gram, vinegar, sugarcandy (mishri), onion , carrot, beet, turnip, spinach, fennel, ginger, saffron, clove, cardamom, cuminseed, cinnamon and round pepper.Qima Shurba - Rice, meat, ghee, gram and all other ingredients of Bughra.Harisa - Meat, mash (daliya, crushed wheat), ghee, salt and cinnamon.Kashk - Meat, crushed wheat (daliya), ghee, gram, salt, onion, ginger, cinnamon, saffron, clove, cardamom and cuminseed.Halim - Meat, crushed wheat, ghee, gram, spices and saffron as in Kashk, and turnip, carrot, spinach and fennel.Qutab (Sanbusa or Samosa) - Meat, maida (fine wheat flour), ghee, onion, fresh ginger, salt, pepper, coriander-seed, cardamom, cuminseed (zira), clove, and summaq. This was cooked in twenty different ways.Qima PalaoPrimarily meat dishesBiryan - A full Dashmandi sheep, salt, ghee, saffron, clove, pepper and cumin seed. It was cooked in different ways.Yakhni (broth) - Meat, onion and salt.Yulma - A full sheep was scalded in water till all the wool came off. It was then prepared like Yakhni.Kabab - Meat, ghee, salt, fresh ginger, onion, cuminseed, coriander-seed, pepper, cardamom and clove. Many different kinds.Musamman - All the bones of a fowl were taken out through the neck, the fowl remaining whole. Contained minced meat, ghee, egg, onion, coriander, fresh ginger, salt, round pepper and saffron.Dupiyaza - Meat that was medium fat, ghee, onion, salt, fresh pepper, cuminseed, coriander-seed, cardamom, clove and pepper.Mutanjana sheep - Meat that was medium fat, ghee, gram, ginger, cuminseed, round pepper, clove, cardamom, coriander-seed. It was also made from fowl and fish meat.Dampukht - Meat, ghee, onion, fresh ginger, pepper, clove and cardamom.Qaliya - Minced meat, ghee, onion, pepper, clove, cardamom and salt.Malghuba - Meat, curd, ghee, onion, ginger and clove.YakhniBreadSeveral different kinds of bread (roti/naan) were used. Some examples being chapati, large breads baked in an oven, naan khata, sweet puri.ChapatiPicklesPickles (Achar) were also commonly found on the Mughal tables. Some of the popular ones were lime (nibu), mango (aam), carrot (gajar), onion (pyaz), garlic (lahsun), chilli (mirch), radish (muli), ginger (adrakh), labhera (lisaura) and aonla (amla).AcharSweets and desertVarious kinds of deserts and sweets were available in the Mughal kitchen. Some examples are balu-shahi, jalebi, imarti and khurma, dal-moth, laddu, kulfi, barfi, falooda, ghulab jamun, firni, kheer and halwa.Ghulab JamunFruitsThe Mughals had a vast variety of fruits to pick from. This included imported fruits and dry fruits from Central Asia and other places. As well as local fruits. Seasonal fruits were also preferred by many.Some of the popular choices for imported fruits were musk-melon (kharbuza), apple (seb), grape (angur), fig (anjir), date (khajur), pear (naspati), peach (shaftalu) and apricot (khubani).Some of the popular choices of the local seasonal fruits were mango (aam), water melon (tarbuz), orange (santara), singhara, kaseru, pomegranate (anar), banana (kela), citron (chakotara), blackberry (jamun), custard-apple, mulberry (shahtut), guava (amrud), khirni and phalsa.Mangoes, a favorite fruit of the Mughal aristocracyDrinksMost of the Mughal Emperors and nobility were quite fond of alcoholic drinks. However, I am not going to get into that in this category. I will go into details about that later. This category is for the non-alcoholic drinks.The Mughals emperors were quite picky in their choice of water. Especially Akbar, who only drank water from the Ganges River. No matter where he was. The water from the river was transported to him in jars. Jahangir also preferred the water of the river Ganges above all others. However, he was willing to use it from another source if away from the river. Shah Jahan is believed to have only drank water from the Yamuna River.Other than water, ice was also something that was commonly used by the Mughal aristocracy. However, only the wealthy people could afford such a thing as ice was a luxury. It was transported via roads or water from the north. Shipments would arrive in the city every single day. The trade of ice was a business that made many rich.Sherbets (scented sweet drinks) were also quite common. The most popular flavors were khas, kewda and gulab.The Ganges and the Yamuna RiverAlcoholic drinksAs I mentioned before, most Mughal Emperors drank alcohol. The only exception being Aurangzeb.Several types of alcoholic drinks were available within the Mughal Empire. Tari was made from juice of coconut, palm or date trees. Nira was made from araquier tree. Other types being mahua, kherra, bhadwar, jagree and toddy.However, most of these were the drinks of the common folk. The Mughal Emperors and nobility drank only the best of alcohol. Much of this was imported from Persia. This was araq, a superior wine made from grapes. Imported alcoholic drinks from Europe were also available.Opium was also commonly used by the Mughal aristocracy. The most common was majun, a concoction of opium. The use of this went back to Babur himself. Akbar opted for something called post, a diluted and modified concoction of opium with spices as well. Akbar is believed to have used it for as a tonic for health, rather than for intoxication. Other forms of opium available were the filuniya and amal.The wine-cup of Shah JahanPaan (Betel-leaf)The use of paan in the Indian Subcontinent had preceded the arrival of the Mughals. During the Mughal era, the use of Paan almost developed into a culture of its own. It became part of the etiquette and every respectable household was to have it. The giving of paan to another as a gift became a sign of respect and goodwill.There were many different ways of preparation of Paan. Different types of Paan were also available. Some of the common ones being Bilhari, Kaker, Jaiswar, Kapuri, Kapurkant (Banarsi), Banglah, Makhi, and Keroah.Paan