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''Acmella oleracea'' is a species of flowering herb in the family Asteraceae. Common names include toothache plant, paracress and electric daisy. In Brazil it is called ''jambu''. Its native distribution is unclear, but it is likely derived from a Brazilian ''Acmella'' species.〔(''Acmella oleracea''. ) PROTA.〕 It is grown as an ornamental and it is used as a medicinal remedy in various parts of the world. A small, erect plant, it grows quickly and bears gold and red inflorescences. It is frost-sensitive but perennial in warmer climates. ==Culinary uses== For culinary purposes, small amounts of shredded fresh leaves are said to add a unique flavour to salads. Cooked leaves lose their strong flavour and may be used as leafy greens. Both fresh and cooked leaves are used in dishes such as stews in northern Brazil, especially in the state of Pará. They are combined with chilis and garlic to add flavor and vitamins to other foods.〔Benwick, B. S. (Like a Taste That Tingles? Then This Bud's for You. ) ''Washington Post''. October 3, 2007.〕 The flower bud has a grassy taste followed by a strong tingling or numbing sensation and often excessive salivation, with a cooling sensation in the throat.〔 The buds are known as "buzz buttons", "Szechuan buttons", "sansho buttons", and "electric buttons".〔(It's Shocking, But You Eat It. ) ''All Things Considered''. NPR. February 28, 2009.〕 In India, they are used as flavoring in chewing tobacco.〔 A concentrated extract of the Spilanthes plant identified as Jambu is used as a flavoring agent in many countries worldwide. EFSA and JECFA reviewed a feeding study in rats conducted by Moore et al and both authorities recognized that the no adverse effect level for spilanthol 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.〔〔 The use of jambu extract as a food flavor is described as having an odor of citrus, herbal, tropical or musty odor, and its taste can be pungent, cooling, tingling, numbing, or effervescent. Thus, as described, the flavor use of jambu extract includes the ability induce a mouth-watering sensation in the oral cavity and the ability to promote the production of saliva. 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 a sialogogue, perhaps through its astringent action or its pungent taste in the oral cavity. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Acmella oleracea」の詳細全文を読む スポンサード リンク
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