| Acmella oleracea | |
|---|---|
 | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Asterales |
| Family: | Asteraceae |
| Tribe: | Heliantheae |
| Genus: | Acmella |
| Species: | A. oleracea |
| Binomial name | |
| Acmella oleracea | |
| Synonyms[1] | |
| |
Acmella oleracea is a species of flowering herb in the familyAsteraceae. Common names includetoothache plant,Szechuan buttons,[2]paracress,jambu,[3]buzz buttons,[4]tingflowers andelectric daisy.[5] Its native distribution is unclear, but it is likely derived from aBrazilianAcmella species.[6] A small, erect plant, it grows quickly and bears gold and redinflorescences. It is frost-sensitive but perennial in warmer climates.
Itsspecific epithetoleracea means "vegetable/herbal" in Latin and is a form ofholeraceus (oleraceus).[7][8]
For culinary purposes, small amounts of shredded fresh leaves are said to add a unique flavour to salads. Cooked leaves lose their strong flavor and may be used asleafy greens; additionally, they are edible in their raw form, along with the fruit. Young branches can be cooked and eaten without concern.[citation needed] In Madagascar, the plant is known asanamalaho[9] (brède mafane inRéunion Creole), and is a main ingredient in thenational dish of the island, calledromazava. Both fresh and cooked leaves are used in dishes such as stews liketacacá in northern Brazil, especially in the state ofPará. They are combined withchilis andgarlic to add flavor and vitamins to other foods.[10]
The flower bud has a grassy taste followed by a strong tingling or numbing sensation and often excessivesalivation, with a cooling sensation in the throat.[10] The buds are known as "buzz buttons", "Sichuan buttons", "sansho buttons", and "electric buttons".[11] InIndia, they are used as flavoring inchewing tobacco.[11]
A concentrated extract of the plant, sometimes called jambu oil or jambu extract, is used as a flavoring agent in foods, chewing gum, and chewing tobacco.[12][13][14][15] The oil is traditionally extracted from all parts of the plant.[12] EFSA and JECFA reviewed a feeding study in rats and both authorities recognized that the no adverse effect level forspilanthol was 572 mg/kg b.w./day, yielding a safe dose of spilanthol of 1.9 mg/kg b.w./day, or 133.5 mg/70-kg-male/day, 111 mg/58-kg-female/day, or 38 mg/20-kg-child/day.[14][15]
Jambu extract as a flavoring agent is described as having a citrus, herbal, tropical or musty odor, and its taste can be described as pungent, cooling, tingling, numbing, or effervescent. Spilanthol, the major constituent of jambu extract, is responsible for the perception of a mouth-watering flavor sensation, as well as the ability to promote salivation as asialogogue, perhaps through its astringent action or its pungent taste.[16][17]
This plant prefers well-drained, black (high organic content) soil. If starting outdoors, the seeds should not be exposed to cold weather, so start after last frost. Seeds need direct sunlight to germinate, so should not be buried.[18]
Adecoction or infusion of the leaves and flowers has been used as afolk remedy.[17]
The most important taste-active molecules present arefatty acid amides such as spilanthol, which is responsible for thetrigeminal and saliva-inducing effects of the plant.[19] It also contains stigmasteryl-3-O-b-D-glucopyranoside and a number oftriterpenes. The isolation and total synthesis of the active ingredients have been reported.[20]
Extracts werebioassayed againstyellow fever mosquito (Aedes aegypti) andcorn earworm moth (Helicoverpa zea) larvae. The spilanthol proved effective at killing mosquitoes, with a 24-hourLD100 of 12.5 μg/mL, and 50% mortality at 6.25 μg/mL. The mixture of spilantholisomers produced a 66% weight reduction of corn earworm larvae at 250 μg/mL after 6 days.[19]
oleraceus, holeraceus = relating to vegetables or kitchen garden
L.holeraceus,prop.oleraceus, herb-like,holus,prop.olus (oler-), herbs, vegetables
Media related toAcmella oleracea at Wikimedia Commons