Jambú
(Toothache plant, Paracress)
Jambú (lat. Acmella oleracea), is a leafy green herb native to the Amazon rainforest and certain regions of South America.
It is known for its distinct tingling and numbing properties, which make it a popular culinary and medicinal herb. The primary characteristic of jambú is that it provokes a unique sensation known as the "electric daisy effect." When consumed, the leaves of the jambú plant cause a tingling, numbing, and slightly buzzing sensation in the mouth hence it being described as consuming a mild electric shock.
This effect is thanks to spilanthol, a natural compound found in the plant. In culinary applications, jambú is often used in small quantities as a flavoring herb or garnish to add a novel sensory experience to dishes. It is commonly used in traditional Brazilian cuisine, particularly in the northern region, where it is incorporated into dishes like salads, stews, and fish preparations. Read more
Jambú's tingling effect is often utilized to enhance the taste and texture of certain dishes. Besides its culinary uses, jambú has also been employed in traditional medicine. It is believed to have analgesic, anti-inflammatory, and antibacterial properties.
In some regions, it is used to alleviate toothaches, sore throats, and mouth ulcers. Additionally, jambú is sometimes utilized as a natural remedy for digestive issues and as a topical treatment for skin conditions. However, it's worth noting that individual sensitivity to the electric daisy effect may vary, and consuming jambú should be approached with caution, particularly when taken in larger quantities or by those with known sensitivities or allergies.
