Jambú (lat. Acmella oleracea), is a leafy green herb native to the Amazon rainforest and certain regions of South America.
It is known for its distinct tingling and numbing properties, which make it a popular culinary and medicinal herb. The primary characteristic of jambú is that it provokes a unique sensation known as the "electric daisy effect." When consumed, the leaves of the jambú plant cause a tingling, numbing, and slightly buzzing sensation in the mouth hence it being described as consuming a mild electric shock.
Jambú's tingling effect is often utilized to enhance the taste and texture of certain dishes. Besides its culinary uses, jambú has also been employed in traditional medicine. It is believed to have analgesic, anti-inflammatory, and antibacterial properties.
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