toothache plant
paracress
acmella oleracea latin

Common names include toothache plant, paracress and electric daisy.

They come from acmella oleraceaoleracea, sometimes called the toothache plant for its anesthetic effect, which takes about 10 minutes to wear off.

Its common use as an herbal remedy for toothache and oral infections earned it the nickname toothache plant.

Several years ago, I tried the Cherokee toothache plant (Spilanthes oleracea), described as a good salad ingredient and palate cleanser.

The best known of these is the toothache plant, formerly Spilanthes oleracea, now called Acmella oleracea, a Brazilian species widely used as a culinary and medicinal herb.

The gel is made from Acmella oleracea, a yellow flowering herb which originates from the Peruvian Amazon and was also brought to southern Asia by sailors in the 18th and 19th centuries under the name "toothache plant".

Prickly ash (Zanthoxylum americanum) is sometimes termed "toothache tree", and its bark, "toothache bark"; whilst Ctenium Americanum is sometimes termed "toothache grass", and Acmella oleracea is called "toothache plant".

Common names include toothache plant, paracress and electric daisy.

The meal went on with other unknown shapes and names, like tacaca, a stew of shrimp and paracress leaves.

It is made with jambu (a native variety of paracress), and tucupi (a broth made with wild manioc), as well as dried shrimps and small yellow peppers.

Polygodial is an active constituent of Dorrigo Pepper, Mountain Pepper, Horopito, Canelo, Paracress and Water-pepper.

There is the Tacacá (a kind of broth made of tucupi, jambu [a native variety of paracress], starch and shrimp served in a gourd usually to drink without spoon or fork.

Dishes rely on distinctive local ingredients: tucupi, a hot sauce made from manioc roots; tacacazeira, a fiery soup made of shrimp and paracress leaves, and a series of meaty river fish: pirarucu, tambaqui, surubim and tucunare.

One familiar species is Acmella oleracea, which has been widely cultivated for centuries.

Jambu (Acmella oleracea)

A duck which has been previously roasted, and then shredded, is brought to a boil in a sauce of tucupi and jambu (Acmella oleracea).

The best known of these is the toothache plant, formerly Spilanthes oleracea, now called Acmella oleracea, a Brazilian species widely used as a culinary and medicinal herb.

These include Echinacea purpurea, Echinacea angustifolia, Echinacea pallida, Acmella oleracea, Helichrysum umbraculigerum, and Radula marginata.

Francoise Barbira-Freedman, a medical anthropologist at Cambridge University, described how she discovered the remedy, which is derived from the rare Acmella oleracea plant, while visiting the tribe in the rainforest.

I had my doubts about blue sausage fruits (Decaisnea fargesii) – “bizarre cobalt blue pods stuffed with watermelon-flavoured jelly” and electric daisies (Acmella oleracea) that taste like a jolt of electricity.

The ingredients of the dish are P. sarmentosum, Lao coriander, cha-om, and Acmella oleracea leaves, the dry cores of the Bombax ceiba flower, Sesbania grandiflora flowers, ivy gourds, eggplants, bamboo shoots, pea eggplants, fresh chilies, and mushrooms.