Edible Flower with an Electric Buzz
Yellow cone shaped edible flowers that produce tingly electrifying effect on the palette with a hint of citrus flavor. Grown Pesticide & Chemical Free !
Although this herb has become trendy in gourmet restaurants and bars, where it is used as a fun ingredient to liven up dishes and cocktails, the Szechuan button has long been regarded for its health benefits, especially in South America, Africa and Asia. This flower heads of this herb contains up to 1.25 percent spilanthol, a fatty acid amide that contains natural analgesic properties.
DELIVERED
150 for $112.50 (75 cents each)
100 for $83. (83 cents each)
40 for $40. ($1.00 each)
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16 for $20 ($1.25 each)
4 for $7 ($1.75 each)
10 for $15 ($1.50 each)
$2.00 each flower
Similar to capsaicin, this compound is what is responsible for the tingling sensation: It triggers a reaction in the trigeminal nerve pathway, which is responsible for motor and sensory functions in the mouth.
Because of its spilanthol content, some countries use the numbing qualities of this plant to relieve toothaches (thus the “toothache plant”), as well as throat and gum infections. This plant has also been used to treat blood parasites. (In vitro studies have shown that the plant can act as an antibiotic against a variety of bacteria, including E. coli, salmonella and staph.) Szechuan buttons may even help improve digestion and help overcome nausea, and it has been shown to have a strong diuretic action in rats.
In non-medicinal uses, Indian manufactures use the buds to flavor chewing tobacco. The raw leaves are used to flavor salads, soups and meats in Brazil and India. People also use this herb topically—an extract of Acmella oleracea can reportedly reduce muscle tension and facial wrinkles caused by tense facial muscles, making it a great ingredient in anti-aging beauty products.
Because of its spilanthol content, some countries use the numbing qualities of this plant to relieve toothaches (thus the “toothache plant”), as well as throat and gum infections. This plant has also been used to treat blood parasites. (In vitro studies have shown that the plant can act as an antibiotic against a variety of bacteria, including E. coli, salmonella and staph.) Szechuan buttons may even help improve digestion and help overcome nausea, and it has been shown to have a strong diuretic action in rats.
In non-medicinal uses, Indian manufactures use the buds to flavor chewing tobacco. The raw leaves are used to flavor salads, soups and meats in Brazil and India. People also use this herb topically—an extract of Acmella oleracea can reportedly reduce muscle tension and facial wrinkles caused by tense facial muscles, making it a great ingredient in anti-aging beauty products.
This edible flower stimulates your taste buds with an exciting burst of energy! They have an effervescent, bubbly zing, almost like pop rocks. The Szechuan button (also known as the electric daisy, buzz button or toothache plant) grows on flowering herb of the Acmella Oleracea plant family is well known for its medicinal properties due to the numbing analgesic agent 'spilanthol' which is released when the bud is chewed. When consumed, it releases a naturally occurring alkaloid that produces a strong numbing or tingling sensation in the mouth, followed by excessive salivation and then a cooling feeling in the throat. It gives a whole new meaning to the word mouthfeel.
This unique flower cleanses the palate with a refreshing cool, numbing feeling and all food after that tastes better. Add an amazing sensation to your mouth when you infuse it in sauces, dressings, and syrups. Serve whole or use sparingly by shredding the flower and sprinkling over food, or add in cocktails to add electricity! Can even be used as an exciting glass rimmer. Made famous by it's role in the Verbena Cocktail in the Chandelier Bar at the Cosmopolitan Las Vegas.
We deliver same day or ship overnight! The day you place your order, the product will be freshly harvested and delivered same or next day.
They need to be refrigerated and last about 5 to 7 days.
FAME
Saveur report that Chef Ferran Adrià was one of the early experimenters, using the flowers in his “electric milk” – a wafer made with dehydrated milk and topped with Szechuan flower.
Seasons 52, a restaurant and wine bar chain headquartered in Orlando, recently added the Botanical Buzz to its drink menus. On the outside, the Buzz looks like little more than your garden-variety summer citrus drink: icy cold and refreshing. And that’s where things get interesting.
At The Chandelier bar at The Cosmopolitan in Las Vegas, chief mixologist Mariena Mercer has been experimenting with Szechuan buttons for years. One of the bar’s most popular signature drinks, the Verbena, mixes Herradura blanco tequila with ginger syrup, lemon verbena leaves and a sour mix made with yuzu and calamansi juices and is garnished with a Szechuan button.
Los Angeles gastropub mini-chain Plan Check pops a buzz button on top of its house version of a Penicillin, made with mezcal, ginger, lemon, agave and fennel. Owner Terry Heller says the bar team has wanted to add the ingredient to the menu for some time and likes the way it complements the ginger and citrus. “It adds an almost interactive element to the cocktail,” he says. In fact, the garnish can be added to any drink on Plan Check’s menu, dramatically altering its taste and overall feel.
Seasons 52, a restaurant and wine bar chain headquartered in Orlando, recently added the Botanical Buzz to its drink menus. On the outside, the Buzz looks like little more than your garden-variety summer citrus drink: icy cold and refreshing. And that’s where things get interesting.
At The Chandelier bar at The Cosmopolitan in Las Vegas, chief mixologist Mariena Mercer has been experimenting with Szechuan buttons for years. One of the bar’s most popular signature drinks, the Verbena, mixes Herradura blanco tequila with ginger syrup, lemon verbena leaves and a sour mix made with yuzu and calamansi juices and is garnished with a Szechuan button.
Los Angeles gastropub mini-chain Plan Check pops a buzz button on top of its house version of a Penicillin, made with mezcal, ginger, lemon, agave and fennel. Owner Terry Heller says the bar team has wanted to add the ingredient to the menu for some time and likes the way it complements the ginger and citrus. “It adds an almost interactive element to the cocktail,” he says. In fact, the garnish can be added to any drink on Plan Check’s menu, dramatically altering its taste and overall feel.
