The buzz button flower, also known as the electric daisy or Szechuan button, is a botanical ingredient popular among chefs and mixologists worldwide. This flower delivers an unexpected and powerful sensory experience when consumed, making it a sought-after novelty in modern cuisine. The buzz button is gaining popularity because of its unique ability to temporarily alter the perception of taste and texture in the mouth. It provides a distinct, physical sensation unlike any other herb or spice.
Identification and Origin
The plant’s scientific name is Acmella oleracea, and it belongs to the Asteraceae family, which also includes common daisies. It is a small, low-growing herbaceous plant that is likely native to the tropics of Brazil, and it has since spread throughout other parts of South America. The flower heads are small, dense, and cone-shaped, often exhibiting a vivid yellow color, sometimes with a distinctive reddish or dark center, leading to its “eyeball plant” nickname.
The buzz button is a perennial in warmer climates, but it is frequently cultivated as an annual in regions with frost. While sometimes grown purely for ornamental purposes, its distinction comes from the properties contained within its leaves and flowers. These effects are caused by a specific concentration of naturally occurring compounds.
The Unique Sensory Experience
The effect of the buzz button is triggered by a compound called Spilanthol, which is an N-alkylamide concentrated most heavily in the flower heads. When consumed, the initial sensation is a pungent, slightly bitter flavor that quickly gives way to an intense, electrifying tingling or “buzzing” feeling across the mouth. This tingling is often followed by a marked increase in saliva production, a phenomenon known as a sialagogue effect.
The physical sensation then progresses into a temporary, localized numbing or anesthetic effect. Spilanthol works by interacting directly with the sensory nerve endings in the oral cavity, modulating transient receptor potential (TRP) channels involved in pain and temperature perception. Furthermore, the compound blocks voltage-gated sodium ion channels, which interferes with the transmission of pain signals to the brain. This dual action of stimulating nerves and suppressing pain creates the unique, full-mouth “electric” experience.
Culinary and Traditional Applications
The flower’s potent effects have been leveraged for centuries in folk medicine, earning it the common name “toothache plant.” Traditionally, the flowers or leaves were chewed directly by people in the Amazon to alleviate mouth, gum, and tooth pain due to their local anesthetic properties. This traditional use highlights the plant’s effectiveness as a natural analgesic, a property that continues to be studied for modern medical applications.
In contemporary culinary arts, the buzz button is valued for its ability to reset the palate and add a surprising element of novelty to food and drink. Chefs use it to garnish salads, desserts, and appetizers, where the intense sensation provides a contrast to other flavors and textures. Mixologists use the flower as a garnish in cocktails, enhancing the drink’s flavor profile. Since the plant’s strong flavor tends to disappear with cooking, it is generally consumed raw to ensure the full sensory effect is delivered.