For culinary purposes, small amounts of shredded Acmella oleracea (Spilanthes extract ) fresh leaves 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 parts of Brazil, especially in the state of Pará, often combined with chillies and garlic to add flavor and vitamins to other foods. A related species is used in several Southeast Asian dishes, such as salads. Consumption of portions or whole flowers have been reportedly used to offset the intense heat of chillies and peppers.Eating a whole flower bud of Acmella oleracea results in a grassy taste, followed by an extremely strong tingling or numbing sensation and often excessive saliva production and a cooling sensation in the throat. These buds are known as Buzz Buttons, Szechuan buttons, sansho buttons, and electric buttons. In India, the buds are used as flavoring in chewing tobacco.
The leaves of Acmella oleracea is used by Bodo-tribals of Bodoland, Assam (India) in preparing a spicy chicken soup, mixed with other common spices. Bodos believe that this soup provides relief from cold and cough.
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