Known as paracress, jambu, Szechuan button, buzz button, tingflower, and Brazil Cress. Native to the Brazilian Amazon. Both the leaves and flowers are known for their unique pop rocks-like then numbing sensation when eaten, and plays a role in innovative multi-sensory dining. They can cause salivation, and are rumored to be used by opera signers when singing arias to prevent their mouths from drying out.

Cuisine: In the islands of the Indian Ocean, the leaves are steamed. In parts of Brazil and India, raw leaves are used in salads, soups, and with a variety of meats. The flowers are sometimes eaten to offset the heat of chili peppers. Pairs well with pungent flavors.

Mixology: A novel addition to cocktails, the flower can be used whole to alter the sensory experience of the drink. It can be muddled, infused into syrups and foams, or crushed and used on the rim.

Pairings: Citruses such as lemons, grapefruit, limes, and oranges, honey, agave, ginger, mango, cucumbers, seafood, poultry, and springtime vegetables including peas, fava beans, and green garlic.