Since then, the herb's been used by mixologists and the occasional food-forward chef, though it has failed to gain traction in the culinary mainstream in the West. But the plant occupies a gastronomical niche below the equator—particularly in South America, where it spices salads, stir-fries, and sauces. In Colombia, paracress is sometimes called quemadera (it burns). In Yucatan, the Maya dub the stinging herb xux, "wasp." But the cress has its greatest culinary expression in the Para region of northern Brazil. There, the eponymous paracress, known locally as jambu, is mixed with manioc juice, hot chili peppers, and garlic to flavor a tongue-tingling soup called tacaca and is used to baste meat. And, pulled apart into filaments, the flower would be a great substitute for similarly numbing and tingling spices like Sichuan pepper, especially in dishes where you don't want the gritty texture of the peppercorns.