Jamblang's natural distribution is in the subtropical Himalayas, India, Sri Lanka, Malaysia, and Australia. It is now cultivated throughout tropical and subtropical regions. On the island of Java, jamblang is cultivated as a garden fruit tree, eaten raw or processed into jams, jellies, and other fermented foods.

It typically grows in tropical and subtropical regions at altitudes up to 2,000 m above sea level. It prefers an average rainfall of 1,500–6,000 mm/year, with annual daytime temperatures around 20–32 °C. It prefers sunny locations but can also tolerate shade. It prefers a soil pH of 5.5–7 and is tolerant of strong winds.

• The taproot is branched and light brown.

• The stem has low branching, a regular or rounded crown, thick, curved, and highly branched.

• The leaves are single, thick, broadly rounded and elongated, with a wide, wedge-shaped base, smooth edges, pinnate veins, and a glossy, green upper surface.

• The flowers are compound, growing in the leaf axils and at the tips of branches. The calyx is bell-shaped and light green, and the corolla is ovate.

• The fruit is an oval berry. Young fruit is green, mature fruit is dark red-purple, and has a sour, astringent taste.

• The seeds are hard, oval.

• Generally propagated by seed, but superior cultivars can be propagated by grafting.

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

• Alkaloids, flavonoids, saponins, quinones, tannins, steroids, polyphenols, monoterpenes, essential oils, β-sistosterol, quarsetin, myresetin, flavonol glycosides, anthocyanins, betulinic acid, cyanidine.