Flower Brède Mafana

Acmella Oleracea Net volumes and weight: 50ml / 6g / 0.21oz Origin: Madagascar 1440.00€/kg Description: The term brède Mafana comes from Creole and Malagasy, the adjective bredy comes from Malagasy which means “grass” and mafana which means “hot”. The terminal caitules are conical and yellow or red in color. The leaves and flower buds have a pungent peppery flavor that is stronger in the open yellow flowers. The flowers in particular are slightly anesthetic: the effect produced is very particular. They are commonly found in Chinese and Vietnamese grocery stores as they can replace nuoc-mâm, which has a strong fermented fishy smell. The leaves can be used fresh or dried. The whole leaves (and flowers, depending on taste) are used as the basis of the Malagasy national dish "romaza" (sometimes called roumazaf in Europe). This dish is also very popular in the Comoros Archipelago. The plant is known to be anesthetic, diuretic, digestive, sialagogue, antiasthmatic and antiscorbutic. Its flower heads are known to be odontalgic and antiscorbutic. Directions for use: Mafanes brèdes are also used, under their Portuguese name of jambu, in the typical cuisine of the state of Para, in the Brazilian Amazon: duck with tucupi (cassava juice), tacaca, cariru. Traditionally used with red and white meats such as beef or duck, but they are also suitable with fish. They will flavor vegetable casseroles, dishes in sauce, rice or as a simple side dish. They will enhance your salads, vinaigrettes and marinades. They will be very suitable for your hot or cold drinks, infusions, teas, herbal teas.