Szechuan Buttons
Photo: Anonymous
About
The botanical term for Szechuan Buttons is Acmella oleracea. It is also known under its old names Spilanthes oleracea and Spilanthes acmella. Szechuan buttons are a flowering herb in the plant family Asteraceae, also known as the toothache plant because the leaves and flower heads contain an analgesic agent spilanthol. It is native to the tropics of Brazil, and is grown as an ornamental (and occasionally as a medicinal) in various parts of the world.
MarxFood blog describes them as, "Eating a few tiny petals from a Szechuan button (pinched off between thumb and forefinger or cut using a knife or shears) will lead to a tingling sensation…almost like mild voltage or bubbles from an effervescent beverage popping on the tongue. It is similar to (but much more intense than) the tingling imparted by Szechuan peppercorns, which is how this flower gets its Chinese name."
Information
Physical Description
A Szechuan button is a small yellow bud that looks kind of like a miniature strawberry. It is slowly becoming a trendy ingredient on the cocktail and sushi circuit.
Tasting Notes
Selecting and Buying
Preparation and Use
Prepared in two cocktails, one martini like drink and champagne eaten with strawberries. Szechuan buttons really excel as a cutting-edge cocktail ingredient. Bartenders appreciate its ability make drinks a more sensory experience beyond taste, smell, and appearance. The petals can also be pinched off and eaten out of hand, sprinkled onto salads or used in sorbets and ice cream.
Conserving and Storing
Szechuan buttons will keep for up to 14 days in the fridge if stored in their clamshell container.
