Acmella oleracea - Spilanthes - Better than Botox?

Acmella oleracea - Paracress - Still known under its old namesSpilanthes

oleracea andSpilanthes acmella and commonly referred to as Eyeball Plant,

Peek-A-Boo Plant, Toothache Plant, Spot Plant, Prickelblume, Alphabet Plant,

Jambu, Australian Cress, and Brazil Cress. It has nothing in common with

real cresses, but is named after the Brazilian province of Par. The plant has

been assigned various scientific names over the years., and although called a

Spilanthes, the latest expert opinion by Robert Jansen (after six years of

intense study) is that this plant is best considered a member of the closely

related genus Acmella.

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The genus name Spilanthes means stained flower, from Greek spiloma (stain)

andanthos (flower); the reference is to the dark pollen which stains the bright

petals. The species name oleracea goes back to Latin holus, a leaf vegetable,

and alludes to the edible leaves; acmella, refers to the plant's sharp pungency,

Greek akme(point, peak), and Latin acer (acute, sharp).

Acmella oleracea is a small tender annual that grows to about 12-15 inches

and will spread to 24-30 inches across. The leaves are dark green on top, and

paler underneath; they are broad, egg-shaped, wavy-edged, rumply, and less

than 3 inches long, leafing is primarily in opposite pairs. Inconspicuous white

hairs cover it. The stems, leafstalks, leafveins and flowerstalks are dark with

bronzy or purplish tones. The beautiful bronze green leaves offset the

striking oval shaped flowers, which have no petals and instead exhibit a

golden bud with a orangey-red center, giving it the look of an eyeball.

Acmella oleracea is thought to have been derived through cultivation

fromAcmella alba, a species native to Peru and Brazil. It was probably

introduced to the Indian Ocean Islands by the Portuguese and subsequently

spread to East Africa by Indian labourers who came to work on railroad

construction around 1900.

The most common and widespread medicinal use for Acmella oleracea is to

treat toothache, throat and gum infections. Chewing on the fresh or dried

flower, or using the extract will help deaden tooth pain. It is not only topically

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anesthetic for gums and teeth, but it is also bacteriostatic, helping to fight

tooth decay.

A mouth rinse of spilanthes extract can be used daily to promote gum health,

and chewing as little as a single bud of the plant can numb the mouth and

reduce the pain of toothache for up to 20 minutes depending on the

sensitivity of the person. The most promising research into the use of

spilanthes is in its antibacterial properties. So far, in vitro testing has shown

that the plant's extract has strong effect against E.coli, pseudomonas,

salmonella, klebsiella pneumonae and staphylococcus albus, as well as

inhibiting the growth of candida albicans.

The flower heads are used fresh, dried and powdered. The roots and leaves

have been recommended as well. The plant is further recommended as a cure

for dysentery, rheumatism and malaria. The flower heads contain up to 1.25%

of spilanthol, an antiseptic alkaloid which is effective at very low

concentrations against blood parasites. It also enhances the immune

system.

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Spilanthes extract has been discovered to aid in saliva stimulation for people

suffering from dry mouth. A decoction or infusion of the leaves and flowers is

a traditional remedy for stammering, toothache, stomatitis, and throat

complaints.

Acmella oleracea extract is reported to reduce muscle tension when applied

topically, and as such it aids to decrease facial lines and wrinkles that are

partially caused by tense or contracted facial muscles. Application of Acmella

extract is reported to result in more relaxed facial muscle, and in turn,

decreases visible wrinkles and age lines. Some people compare it to

BOTOX, but without the toxic effects and without the need to inject it under

the skin; making it a cheap and easy BOTOX replacement.

Paracress has no particular odour, but when eaten it has an interesting

flavour that slowly develops from pleasant and salty to a strong, tickling-

burning pungency that leaves a numb feeling in the mouth.

Culinary use of Paracress is almost restricted to tropical Brazil, where the

herb is used in the cooking styles of the indigenous peoples. Small amounts

of fresh shredded leaves add a unique flavour to salads. Cooked leaves lose

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their strong flavour and may be used as leafy greens. Both fresh and cooked

leaves are used for stews in Northern parts of Brazil. It is often combined

with chillies and garlic to add flavor and vitamins to other foods, and the

Paracress seems to offset the burning sensation of the chillies.

Eating a whole flower bud results in a light lemony-grassy taste, followed by

an extremely strong tingling or numbing sensation and often excessive saliva

production and a cooling sensation in the throat. These buds are known as

Buzz Buttons, Szechuan Buttons, Sansho Buttons, and Electric Buttons. In

India, the buds are used as flavoring in chewing tobacco.

In 2008, the magazine "Food & Wine" listed Acmella oleracea flowers on

their "100 Tastes to Try" list, calling them "Sechuan Buttons" they quickly

made their way into sushi, salads and cocktails. In 2009 a restaurant in NYC

called "Haru" used them in a drink called "Electriquila," (or "Electric Eel"), a

cocktail featuring the tongue-tingling herb. The drink is actually a margarita

riff, with tequila, triple sec, yuzu (a citric seasoning base) and a splash of sake.

The glass is moistened with lime juice and rimmed with salt and the button

filaments. Haru also offered the Electric Lavender, a mix of tequila and

Monin Lavender syrup, with the Sechuan Button presented on the side to be

sampled as you drink. I don't know if they're still making them, but the next

time I'm in NYC, I will be looking it up and will report back accordingly.

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Acmella oleracea is a perennial in the tropics and sub-tropics, but may be

grown as an annual in temperate regions. The seed germinates in about 12

days under greenhouse conditions (70-90 degrees F). Damp and cool

conditions should be avoided, or the seeds may rot.

The plants should be started indoors or in the greenhouse early in the spring.

You can even direct seed in the garden in early summer, but the plants will

not attain the same size as plants started in the greenhouse. If allowed to grow

for too long in too small a pot, the plants will rapidly and all at once droop

and wither due to lack of essential water and nutrients. If the plant starts to

droop before the soil has warmed up in the garden, transplant it to a larger

pot. Transplant outdoors in the evening, and water well. Full sun is tolerated

as long as the plants are watered deeply and often. A little shade may reduce

the water requirement without compromising plant growth.

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The plant may also be propagated by stem cuttings. Choose a stem which is

already rooting. Sever the stem near the crown, keeping attached rootlets

intact. Plant this start in a pot, or give it a new place in the garden. Keep

constantly moist until the new plant overcomes transplant shock.

The leaf and buds may be harvested on an ongoing basis, as often as the plant

can afford. If putting up a good stock of tincture for the winter, the plant

should be allowed to grow through the summer months. Harvest Spilanthes

in its peak at the end of summer, just before the cooling nights begin to turn

the leaves spotty and brown. Dig the entire plant up, and wash the roots free

of dirt. If you need only a little botanical material, or if you have a lot of

plants, you may want to utilize only the flowers, which are quite strong. Once

the first real frost hits, that's it. Even the seeds, dropped from disintegrating

flowers, generally will not remain viable outdoors through the long winter. In

temperate areas self-seeded plants are a rare occurrence.

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On a personal note, this plant was introduced to me by one of the other

gardeners at the community garden where I grow. He said they were

springing up all over his plots after self-seeding from last year's plants. He

gave me one and it is doing fine in my garden so far. I live in Philadelphia,

where the summers are nasty humid and the winters are as cold as any in the

northeastern United States. If you don't want to take a chance of losing your

plant, dig it up and pot it, it makes a great potted plant, and looks nice in a

hanging basket as well.

Spilanthes Spilanthes acmella, Spilanthes oleracea (Botanical name Acmella oleracea)Spilanthes sppFamily: Asteraceae CompositaeA group of curious visitors were at the gate, and my young children ran to let them in.There was Jeb, with bare feet summer-toughened, impervious to the sharp rock of the driveway. And Sena followed as a close second, so light on her feet that no surface would make much impression, shoes or no. They both had blackberry stains on their fingertips and more purple stains at the edges of their slightly mischievous smiles.The visitors, dressed in khaki shorts and Birkenstocks, didn't know what to expect as they were lead through the gate. The children chattered merrily, as if to pre-empt suspicion, bringing them boldly along to the edge of the field. There, among the

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vericolored rows of medicinal purple and green, was a well-nourished and recently irrigated bed of Spilanthes plants, the bright bicolored gold and red buds poking out in profusion from glossy green leaves. Here the children stopped and asked the question of the day, "Have you ever tasted a Spilanthes bud?" And, after the inevitable "No, what is it?" said "Try one and see!"

Whether due to the charming grins of the children, or influenced by the safe and cozyatmosphere of the farm, the familiar rows of corn and tomatoes, the slightly curious goats at the fence, the balmy sunshine suspended between blue-green arms of the conifer treed mountains and the far-off tinkling of Munger's Creek, the fated newcomers took one each of these plumpish and inviting flower buds, thoughtfully chewing away, as if they were tasting perhaps a new variety of strawberry or grape, proferred by simple country folk as the greatest delight available. But now the children were smiling broadly, and as the visitors chewed, began to laugh and slap their knees in great anticipation. The taste of Spilanthes is pleasantly saline at first, but soon develops and blossoms into an indescribable profusion of stimulatory responses, including profuse salivation and a general tingling buzz of the tongue and lips, as if the teeth have begun to play musical chairs, springing painlessly from their moorage and rioting about in chaotic dance, while the saliva continues to pour.Their welcoming ceremony completed, the children retreated a safe distance, and watched as the visitors swallowed and swallowed again. Our unsuspecting guests were left standing, mouths agape, allowing the drool to fall indelicately amongst the flowers, the clover and the pigweed. "It's OK," giggled the children. "It'll go away pretty soon. It's good for ya!" I considered it a harmless introduction to the sometimesdebated concept that "herbs work", and a fitting initiation to our farm of medicinal plants, where no-one should eat anything unless they know beyond any doubt that it is a safe food, and not an active medicine. Besides, this kind of fun was instructive to the visitors, and for the children more organic than video games and more communal than reading. I also secretly appreciated the spectacle.How is it that a plant with such remarkable effects is so little known? Native to the tropics of both Africa and South America, the genus must be extremely ancient, dating perhaps to a time before the drifting of the continents. People of traditional cultures in the old and the new world independently discovered the utility of this tropical perennial plant for treating toothaches, as a powerful urinary antiseptic and asa prophylactic against malaria. Cultures in the northern hemisphere have been slow torecognize the benefits of Spilanthes, despite the fact that it grows readily as a garden annual, and can reach great dimensions in a single summer, sending out long succulent stems which easily push advantitious roots into rich, moist soil. Modern ailments are crying out for this healing plant, and it will very soon be much more widely known, if my kids have anything to say about it.The plant owes its activity to the antiseptic alkaloid Spilanthol (present at a concentration of as much as 1.25% in the flowers of S. acmella)1, as well as immune stimulating (and saliva stimulating) alkylamides2. Spilanthol is effective at extremely

low concentrations against blood parasites, and indeed is a poison to most invertebrates while remaining harmless to warmblooded creatures. This is the explanation for its utility against blood parasites, specifically malarial spirochetes, either as a prophylactic or as a treatment for malarial paroxysms.3 Further investigation of possible activity against other conditions involving blood parasites, including Lyme's disease, is warranted.The herb is also a strong anti-bacterial. Studies show strong in-vitro activity of Spilanthes extracts against such common pathogens as Escherichia coli, Klebsiella pneumoniae, Proteus vulgaris, Pseudomonas aeruginosa, Salmonella gallinarum and Staphylococcus albus. 4 Spilanthes also inhibits the yeast/fungal organism Candida albicans, which is responsible for the nearly epidemic condition known as candidiasis.5The buzzing sensation is an indication that the herb is working as an immune stimulant. This sensation may be attributed to the presence of the alkylamide fraction6, very similar to constituents found in Prickly Ash (Zanthoxylum clava-herculis) and in Echinacea angustifolia and purpurea. I believe that internal use of this herb stimulates increased rate of phagocytosis, increased production of white blood cells and an increased production of antiviral interferon. A study was done on dried Spilanthes leaf from Rwanda showing active immunomodulating activity, specifically increased production of mononuclear leukocytes7. Given the obvious sialagogue (saliva-inducing) effects, it is clear that there is stimulation of not only theparotid glands, but also of the interrelated lymphatic system. Anything that moves thelymphatic fluids will defend the body against disease, and assist in the ousting of toxic metabolic waste.Each morning this summer, I have slowly chewed a small, immature bud from the plant which grows riotously in my greenhouse, experiencing no ill effects. I suppose that taking high doses could compromise the native intestinal flora, but have found noill effects from taking a small quantity internally daily, and would not hesitate to use repeated doses, up to ten times daily, if treating a debilitating infection. I find the healthy stimulation of saliva to be beneficial in the morning before breakfast, to awaken hunger. A single dose quickly dispels any feeling of over-fullness due to having slept too soon after dinner, and may be employed to replace the beckoning cup of coffee.When my son Jeb was between the ages of two and ten, he experienced repeated bouts of ear infection. The naturopath confirmed on several occasions that his ear drums had burst from internal pressure. There was purulent discharge, much pain andhearing loss. Through trial, error and my wife's innate woman's intuition we determined that he was allergic to both wheat and dairy, and through altering his diet were able to avoid earaches most of the time. We were loathe to use antibiotics duringacute episodes, and instead utilized Echinacea tincture followed by Spilanthes tincture, at half hour intervals throughout the day. The immune enhancing activity of the Echinacea was thus followed up by the anti-bacterial influence of the Spilanthes, and together they would invariably oust the infection.

A friend suffering from degenerative gum disease made a habit of dropping a little Spilanthes extract into a glass of clean water, using this as a swish after tooth brushing. She continued with this practice for several months, and then went to her dentist who exclaimed "What have you been doing to make your gums so healthy?!" Whereupon she explained the Spilanthes mouthwash regimen. After trying it himself, he eventually poured all his sweet green liquids down the sink, and started using the diluted Spilanthes, instead. The mode of activity here is quite simply the stimulation of blood circulation to the oral mucosa, in conjunction with a rapid flushing of all the tooth and gum interstices by the freely flowing saliva, and the antibacterial activity ofthe spilanthol. In this case, we see that the whole herb extract is more useful than any single constituent could ever be, as the effects are synergistic.According to my own observations, the entire plant (root, stem, leaf and flower) is medicinally active and non-toxic to humans. A simple alcohol-based liquid extract may be made of the entire fresh plant, or the buds or leaves may be chewed. The dried plant is also medicinally active, and especially the dried flower buds retain their"zing" for up to a year after harvest. There are at least thirteen species (probably more) worldwide, which contain varying concentrations of active constituents. I have familiarity with only two species: Spilanthes acmella and S. oleracea. Of these, S. acmella has a lighter green foliage and tends to set more flowers, which are flattened at first, becoming conical as they mature. S. oleracea (oleracea means edible) is a larger-leaved plant, perhaps a bit more robust, with purplish leaves and larger, less numerous flowers, which are more flattened, resembling bi-color buttons. Medicinally, either species works fine. The leaves of Spilanthes may be used as a salad ingredient, but only very sparingly, and probably will be appreciated only by the most heroic of vegetarians.Cultivation: Spilanthes is a perennial in the tropics and sub-tropics, but may be grownas an annual in temperate regions. The seed germinates vigorously in about 12 days under greenhouse conditions (70-90 degrees F). Damp and cool conditions should be avoided, or the seeds may rot. The plants should be started indoors or in the greenhouse early in the spring, so the seedlings are well established at the time of transplanting to the garden. You can even direct seed in the garden in early summer, but the plants will not attain the same size as plants started in the greenhouse. If allowed to grow for too long in too small of pots, the plants will rapidly and all at once droop and wither due to lack of essential water and nutrients. If the plants start to droop before the soil has warmed up in the garden, then transplant to a larger pot. With the onset of summer weather, the garden soil warms sufficiently to support thesetropical plants. Transplant in the evening, and water well. Full sun is tolerated as longas the plants are watered deeply and often. A little shade may reduce the water requirement without compromising plant growth. Spilanthes is a heavy feeder, preferring rich soils and an occasional side-dressing of organic compost. Under these conditions, growth continues at an incredible rate, with mature plants sometimes weighing as much as ten pounds fresh weight. The plant may also be propagated by stem cuttings. Choose a stem which is already rooting in. Sever the stem near the crown, keeping attached rootlets intact. Plant this start in a pot, or give it a new place

in the garden. Keep constantly moist until the new plant overcomes transplant shock, at which point it will develop individually, although we all know that a plant propagated in this way is actually a clone, genetically identical to the mother plant.Harvest: The leaf and buds may be harvested on an ongoing basis, as often as the plant can afford. No one person could consume this plant as fast as it will grow. Nobody has that much saliva. But for commercial harvest, or to put up a good stock of tincture for the winter, the plant should be allowed to grow through the summer months. Harvest Spilanthes in its peak at the end of summer, just before the cooling nights begin to turn the leaves spotty and brown. Dig the entire plant up, and wash the roots free of dirt. If you need only a little botanical material, or if you have a lot of plants, you may want to utilize only the flowers, which are quite strong. Once the first real frost hits, that's it. A once warm and lively tropical transplant will soon be reduced to a pile of cold mash. Even the seeds, dropped from disintegrating flowers, generally will not remain viable outdoors through the long winter. In temperate areas self-seeded plants are a rare ocurrence.Addendum:In these times of ready availability of caffeine, it is refreshing to come into contact with a stimulant which will not deplete the adrenal glands. The utility of Spilanthes does not stop here. It makes sense to take a bottle with you to the tropics, or grow it and use it actively if you already live there. Malaria is no fun. Given the softness of many of our modern foods (and our cultural proclivity towards sugar), an agent which tonifies the gums and prevents tooth decay is strongly indicated. Finally, the proliferation of bacterial, fungal and viral conditions and urinary tract infection is actively resisted by this herb. For all these reasons and more, I would dub Spilanthes an herb for our times, and urge all that do not know it to develop a relationship with it, for the common good.

Spilanthes is a member of the Asteraceae family with over 60 species occurring in this genus. Spilanthes acmella is also known as the toothache plant. The bronze-greenleaves and the more potent yellow and red cone shaped flowers have a taste and properties similar to coneflower (Echinacea purpurea). As a sialagogue it stimulates the flow of salvia which cleanses the mouth, tones the gums, and enhances immune function. Spilanthes also improves digestion, eases flatulence, improves the appetite, and helps to overcome nausea and vomiting by its stimulating effect on the salivary glands. It is called the toothache plant because when you chew on the leaves or flowers it produces a numbing effect to the tongue and gums. Spilanthes can be used in this manner to help ease the pain of a toothache.

Growth HabitSpilanthes is a native of the tropics of Africa and South America. It grows well in full sun to partial shade reaching a height of 12 to 15 inches with a spread of 24 to 30 inches. It has bronze-green foliage with yellow petaless flowers

with a red eye on top of long stems. To promote bushy growth wait until the fourth set of true leaves appear then pinch back the plant to the second set oftrue leaves.

Spilanthes has no serious disease problems although it may occasionally suffer from spider mite damage. In my zone 10 sub-tropical garden it behavesas a perennial. It is a perennial in USDA zones 10-12. It can be grown as a perennial indoors in cooler climates or treat it as an annual and sow fresh seeds in your garden every year. It is easily started from seeds directly sown in the garden or indoors sown in seed flats. You can also propagate spilanthes from stem cuttings. It needs regular watering, do not allow the plant to dry out. It thrives in high humidity in well-drained soils.Spilanthes SaladThe leaves, especially of the milder tasting Spilanthes oleracea AKA paracress; when used in moderation make a great addition to fresh green salads. The leaves have a slight peppery taste.

1/4 cup spilanthes leaves (Spilanthes oleracea)

1/2 cup New Zealand spinach (Tetragonia tetragonioides)

2 cups Swiss chard leaves (Beta vulgaris var. cicla)

2 cups lettuce leaves (romaine, leaf or iceberg)

1 tablespoon chopped salad burnet (Sanguisorba minor)

2 tablespoons chopped garlic chives (Allium tuberosum)

Rinse all the ingredients to remove any dirt or insects that may be present. Towel dry or use a salad spinner to thoroughly dry all ingredients. Tear the larger leaves into bite size pieces then add all the ingredients to a large bowl and toss well.Salad Dressing2 cloves garlic minced

1/2 cup olive oil

1/4 cup balsamic vinegar

1 tablespoons freshly grated parmesan cheese

salt and pepper to taste

Whisk all the ingredients together in a small bowl. Prior to serving the salad drizzle the dressing over the top and toss to evenly coat all the leaves. Offer

additional dressing on the side if desired.HarvestingThe leaves and flower buds may be harvested on an ongoing basis for fresh use. The flower buds may be dried and stored in an airtight glass container for up to one year. I harvest my plants in one of two ways. I eat the fresh leaves in salads or I harvest a few and eat them immediately while I am out working in the garden. I also pick the flower heads and dry them in my oven on the lowest setting (~175 degrees) to store them for future use. I use the dried flower buds in my herbal tea blends.

An infusion can be made from the leaves and flowers. When cooled this infusion can be used as a mouth rinse. The infusion may also be taken as a medicinal tea which is utilized for its antifungal, antiviral, antibacterial, and immune system stimulating properties.Spilanthes Tea Blend4 dried spilanthes flowers

1 teaspoon grated, fresh ginger root

4 tablespoons chopped, fresh lemon balm

2 cups water

Add the water to a non-metallic pan and place it on the stove. When the watercomes to a boil remove the pan from the heat. Add all the ingredients listed above and let the mixture steep for 5-10 minutes. Cover the pan with a lid to prevent the volatile essential oils from escaping while the tea is steeping. Strain the herbs from the water and pour into your favorite mug. If desired youmay add honey or sugar to sweeten the tea. This recipe makes 2 cups of tea.

pilanthes, Official* (Acmella oleracea) potted plant, organic

Spilanthes, Official (Spilanthes acmella)(Toothache Plant, Para Cress)Family: AsteraceaAnnual. 120 days to maturity. Native to Africa and South America, the original distribution of this plant was split when the continents drifted apart. This particular strain is green leaved and has very conical flowers, yellow, with the characteristic bright crimson "fisheye" at the apex. This is the one we use for making the medicine (as plant explorers we've compiled a few other varieties, all of which are

worth growing and beautiful and effective in their own right, but this one is strongest). Ancient, distinctively beautiful and highly entertaining plant. Medicinally, Spilanthes is an indispensable immune-enhancing tonic and dentifrice. We have used this herb in treatment of earache in chileren, gum disease, lyme's disease, and malaria. Plant prefers full sun and well-manured soil and plenty of water. Will grow and show well in pots left in the greenhouse, very bright window or warm sunshine. Space 1 to 2 feet apart. Grows 12 inches tall, in a mounding form. Organically grown potted plant

This plant may be grown outdoors in a suitable environment, but it is also recommended for indoor growing as a houseplant. Following, find some recommendations for growing spilanthes in indoor culture (an indoor windowsill, under a skylight, in a sunroom, but without auxiliary growlights):

Pot size: Gallon. LArger pot size disallows drying out, which can be fatal.

Soil: Standard potting soil mixture for houseplants as described on page 107 of "The Medicinal Herb Grower" by Richo Cech: Mix together 1 gallon of hydrated coir, 1 gallon of compost or composted manure, 2 Tbsp micronutrient mix, 1/2 gallon coarse, sharp sand, 1 gallon pumice. Spilanthes is a heavy feeder and will benefit from a higher proportion of organic compost in the mix, as well as top dressing with pure compost from time to time.

Light requirement: High

Watering requirement: Frequent--do not allow to dry out.

Fertilization: Weekly foliar or root feeding of kelp tea, mycoblast, or compost tea, or application of compost around crown.

Potential toxicity to pests or young children: not overtly toxic, but not really encouraged. The plant is an intense sialagogue and tasting it could make baby cry, and kitty drool into the cushions.

Setting outdoors: A good idea. This plant loves humidity and hot sun when it can get it. A good sunning would encourage flowering and discourage the plant from becoming leggy or weak. Protect from frost.

Vacations: Probably OK to leave unattended for 5 days without water. If necessary, it may help to encase the plant in an inflated plastic bag, in which case it could hold for 2 weeks, more or less.

Paracress (Spilanthes acmella Murr. and Spilanthes oleracea L.)Synonyms(View the names of this plant in 28 languages)

English Toothache plant, Brazil cress, Para cress

French Cresson de Para, Spilanthe des potagers; Brdes mafanes, Brde mafana (Madagascar)

German Parakresse, Husarenknopfblume, Prickelknpfchen, Prickelblume

Indonesian Jotang

Portuguese

Agrio do Brasil, Agrio do Par, Pimenteira; Jamb, Jamb do rio (Brazil)

Spanish Jambu

Paracress

Wild forms of paracress (here Sp. uliginosa) usually have a

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few ray florets in their flower heads

Note

Although termed cress, this plant has little in common with the culinary cresses.Used plant part

Leaves and particularly the flowers, which should better be termed flower heads.The herb is, in any case, best used fresh.

Plant family

Asteraceae (daisy family).Sensory quality

Paracress has no particular odour, but when eaten it has an interesting flavour that slowly develops from pleasant and salty to a strong, tickling-burning pungency that leaves back a numb feeling in the mouth. Biting into a flower head of paracress is an adventure long remembered!Organoleptically, paracress reminds of several other spices, mainly Sichuan pepper, but also water pepper and Tasmanian pepper, but it is rather different from the true cresses and the better known pungent spices such as pepper or chile. See also negro pepper about pungent and hot spices.

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Paracress flowers

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Paracress flower. Cultivated like this one formstypically have only disk florets.

Main constituents

The pungent flavour of paracress is due to an unsaturated alkamid, spilanthol, which reaches its highest concentration (1%) in the flowers; additionally, other pungent alkamides (isobutylamides of hendeca-2E,7Z,9E-trienoic acid and hendeca-2E-en-8,10-diynoic acid). In other work there are reports of C9poly-unsaturated alkamides. These compounds are chemically and physiologically related to the sanshools found in Sichuan pepper. (Chem. Express,7, 153, 1992), (Bioscience, Biotechnology and Biochemistry, 56, 795, 1992),(Phytochemistry, 51, 729, 1999)Besides the alkamides, pungent nonvolatile sesquiterpenoids have been found,e.g., polygodial and eudesmanolide II. The former is the dominant constituent of two other pungent spices, water pepper and Tasmanian pepper. (Chem. Express,6, 993, 1991) From the flowers of paracress, traces of an essential oil were isolated, whose main constituents were limonene, -caryophyllene, Z--ocimene, -cadinen, thymol, germacrene D and myrcene. (J. Essent. Oil Res.,3, 369, 1991), (J. Essent. Oil Res., 5, 693, 1993)

Origin

Both types of paracress stem from South America; they are native to tropical Brazil.

Paracress flowers

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Paracress flower headEtymology

Paracress is names after the Brazil province Par. BTW, the same is true for the paranut or Brazil nut (Bertholletia excelsa, Lecythidaceae/Theales/Dilleniidae). See cress on the derivation of cress.The genus name Spilanthes means stained flower, from Greek spiloma [] stain and anthos [] flower; the reference is to thedark pollen which stains the bright petals. The species nameoleracea goes back to Latin holus, a leaf vegetable, and alludes to the edible leaves; acmella, I think,is motivated by the sharp pungency: Greekakme [] point, peak, related to Latin acer acute, sharp (Proto-IndoEuropean root HE pointed).

Names like Swedish tandvrksplanta or synonymous English toothache plant refer to the anaesthetic action of the alkamid constituents of paracress; chewing a paracress flower head is effective to damp toothache, at least for a while. For similar reasons, a North American tree closely related to Sichuan pepper is also known as toothache tree.

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Paracress plantParacress has nothing in common with real cresses except the name; in its culinary properties, paracress stands far apart. The volatile isothiocyanates of cresses produce a quickly developing pungency in the mouth that will extent to the nose and will also fade quickly; the pungency of paracress, on the other hand, develops slowly and is confined to the mouth, where first a tickling sensation is felt that may lead, over time,to a numb feeling. The flavour is more resistant to boiling than the flavour of true cress; yet after prolonged cooking, the leaves become rather mild and can be eaten as a vegetable.Culinary use of paracress is today almost restricted to tropical Brazil, particularly the provinces Acre, Amazonas, Par and Cear, where the herb is much used in the cooking styles of the indigenous peoples. There, the starch-containing tubers of manioc are eaten as a staple, and since that vegetable has a quite bland taste, it is often flavoured with potent spices. For this purpose, paracress is often used; the leaves are used fresh, added as a whole and eaten as an additional source of vitamins (and flavour).

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Flowering paracressDuck first fried and then stewed in manioc juice flavoured with garlic (tucup) is a popular food in all Amazonian provinces (pato no tucup). Another recipe from the region is tacac, a soup thickened with manioc juice that contains dried shrimps and sometimes fresh water fish; it is eaten in many variants in Par and the rest of North-Western Brazil. Both dishes are flavoured with garlic and paracress leaves, sometimes also hot chiles. Simultaneous usage of two pungent spices (chile and paracress) gives a unique taste that cannot easily be described; it is somewhat comparable to the use of Sichuan pepper in hot Chinese Sichuan cookery.Outside of Brazil, paracress is little known and little used as a food. There are recordsof a related species being grown in South East Asia, where the boiled leaves are used as a vegetable; but fresh leaves also have some flavouring use, for example in Western Jawanese cooking, where they complement hot sambal (seechile).Since the pungency of paracress is wholly distinct to the heat of both black pepper and chiles, it is an interesting alternative that should be tried by innovative cooks; it can be used together with other pungent spices, or alone. I found that it performs well instead of pepper in European foods, to which it lends an unconventional, tickling and yet subtle pungency.

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Acmella oleracea - Spilanthes - Better than Botox?Spilanthespilanthes, Official* (Acmella oleracea) potted plant, organic

Paracress (Spilanthes acmellaMurr. andSpilanthes oleraceaL.)