Jamun fruit is usually shaken with salt before eating which has spicy flavour. It is also used in making beverages, jellies, jam, squash, wine, vinegar and pickles. Jamun squash is a refreshing drink in summers. Jamun syrup is beneficial in diarrhoea. Juice of Jamun and mango if mixed in equal quantity is good in quenching thirst of diabetic patients. Jamun wine is prepared, particularly in Goa. The vinegar prepared from the slightly unripe fruit is stomachic, carminative and diuretic, apart from having cooling and digestive properties. Smaller fruits are used in beverage industry for being rich in acidity, tannins and anthocyanins. Its seed can be used as a concentrate for animals because it is rich in protein, carbohydrates, and calcium.