Sechuan button, “grass of teeth”


The Sechuan flower or “Sechuan button” is a plant originally known as “tooth grass” or paracese, as its flowers and leaves have analgesic agents, sometimes used to reduce toothache.

Sechuan button, Sichuan buttons

The Sichuan button (Sechuan buttons), with a scientific name “Acmella oleracea“The flower of a plant originating in Brazil, which has the feature of” electrifying “and” numbing “the palate. Therefore, many have renamed it “electric flower“.

This plant was originally used in the jungles of Brazil and Peru as an “oral anesthetic” because its effects temporarily relieve toothache and toothache.

Sechuan button, Sichuan buttons

The name of this plant, Sichuan button or SichuanThis can confuse many people about its origin, which place it in the Chinese region of Sichuan, although it bears its name due to the fact that its taste is comparable to Sichuan or Sichuan pepper.

Although at first glance we might confuse it with a chamomile flower without petals, we can tell them apart by smell because Sichuan button it does not give any “traces” of its taste or effects.

Once we put it in our mouths, we do not feel the “tsunami” of tastes and sensations that overwhelms us. When we start chewing it, our taste buds appreciate the upward sour taste that makes our salivary glands start working on forced hikes, and don’t leave it for at least five minutes. More or less time that its effect continues.

After a short time of surprise due to the explosion of saliva that our mouth secretes, we feel little by little how our mouth falls asleep in areas, first the gums, tongue, palate …, but without stopping salivation.

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khaki or persimmon

Sechuan button, Sichuan buttons

At this point, the diner does not know why at first glance such a small and “harmless” flower can generate so much sensation. And his memory lives in his memory for a long time, trying to reproduce and identify the experiences she awakened in him.

It is for all this “electric flower“Or Sichuan button a niche has been made in the haute cuisine. It is used as a decorative ingredient in countless preparations such as salads, creams, raw meat or fish dishes and even to decorate and accompany cocktails or gin and tonics.


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