Jambu, also known as stop beak, is a very common plant in northern Brazil and is widely used in cooking in salads, sauces and to make tacac, for example, which is a typical Dish of Paro.
This plant, in addition to being widely used in gastronomy, can also be used daily, as it has an analgesic effect, and can be used to help treat toothache, throat and herpes.
- The scientific name of the jambu is Spilanthes oleracea and can be found in markets.
- Fairs.
- Health food stores or online stores in the form of plant or essential oil.
Jambu has antifungal, diuretic, antiviral, antiseptic, antioxidant and anesthetic properties, mainly due to a substance that is released by chewing the jambu inflorescence, spilantol. Thus, for its properties, jambu can have several medicinal applications and can be used to:
It is important that the consumption and use of jambu for medicinal purposes is recommended by the doctor or herbalist, and does not replace the treatment previously indicated by the doctor.
Jambu is widely used in gastronomy to prepare salads and sauces, and its leaves can be used to make tacac or jambu pizzas, for example. In addition, the leaves, flowers and roots can be used in the preparation of teas, it is recommended to put 10 g of jambu leaves in 500 ml of boiling water, let stand for 10 minutes, filter and drink up to 3 times a day.
Jambu can also be used as an essential oil, and its use should be recommended by the doctor or herbalist.
Jambu may promote uterine contractions and is therefore not recommended for consumption in the form of tea, oil or in prescriptions to pregnant women.