Paracress (Acmella oleracea) is a species of flowering herb. It has a grassy taste, but is most often used for the tingling or numbing sensation it causes, due to the presence of spilanthol. It is used in Amazonian cuisine, where it is sometimes called jambu, and in Malagasy cuisine, where it is called brèdes mafane or anamalaho. Other common names include toothache plant, Szechuan buttons, tingflowers, and electric daisy.
The leaves of paracress are used fresh in salads, or are cooked and used as leafy greens. In Brazil it is used in stews like tacacà, and in Madagascar it is a key ingredient in romazava stew. The flowers of the plant have a strong tingling or numbing sensation. An extract of the plant is also available, which is described as having a citrus, herbal, tropical, or musty odor, as well as a cooling, tingling, or numbing effect. This effect is due to spilanthol, an amino acid that occurs naturally in the plant.