{"id":148,"date":"2026-11-02T22:31:57","date_gmt":"2026-11-02T22:31:57","guid":{"rendered":"https:\/\/amzgin.com\/o-jambu\/"},"modified":"2026-11-02T22:34:29","modified_gmt":"2026-11-02T22:34:29","slug":"o-jambu","status":"publish","type":"page","link":"https:\/\/amzgin.com\/en\/o-jambu\/","title":{"rendered":"Jambu"},"content":{"rendered":"
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The ingredient<\/p>\n

Jambu, the flower that makes your mouth tingle<\/em><\/h1>\n

Anyone who has tried tacac\u00e1 in Bel\u00e9m knows the feeling: your mouth tingles, your tongue goes slightly numb and everything feels fresher. That is jambu, the most famous herb of Par\u00e1's cuisine.<\/p>\n

In AMZ Tropical Dry Gin, that sensation goes into the glass.<\/p>\n <\/div>\n \"Garrafa\n<\/div>\n

\"Canteiros<\/div>\n
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\n \"P\u00e9s\n
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The plant<\/p>\n

Native to the Amazon<\/em><\/h2>\n

Jambu (Acmella oleracea<\/em>) is a low-growing plant with green leaves and small, button-shaped yellow flowers. It thrives in the humid heat of northern Brazil and appears in tacac\u00e1, duck in tucupi and many dishes from Par\u00e1.<\/p>\n <\/div>\n<\/div>\n

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The tingle<\/p>\n

The secret is in the flower<\/em><\/h2>\n

The jambu flower is rich in spilanthol, a natural compound that stimulates the nerves of the mouth. The result is a light tingling on the tongue, more salivation and a fresh sensation that lasts a few seconds.<\/p>\n

That is what makes our gin unique: citrus and botanicals come first, then jambu slowly appears.<\/p>\n <\/div>\n \"Duas\n<\/div>\n

\n \"Gin\n
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From field to bottle<\/p>\n

Harvested in Par\u00e1<\/em><\/h2>\n

Our jambu comes from farming families in Castanhal, in the countryside of Par\u00e1. The flower is distilled with selected botanicals to create AMZ Tropical Jambu Dry Gin, Silver at the World Gin Awards 2024.<\/p>\n

Try the Jambu Gin \u2192<\/a><\/p>\n <\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

O ingrediente Jambu, a flor que faz a boca tremer Quem j\u00e1 tomou um tacac\u00e1 em Bel\u00e9m conhece a sensa\u00e7\u00e3o: a boca formiga, a l\u00edngua fica levemente dormente e tudo parece mais fresco. \u00c9 o jambu, a erva mais famosa da cozinha paraense. No AMZ Tropical Dry Gin, essa sensa\u00e7\u00e3o vai para o copo. A […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-148","page","type-page","status-publish","hentry"],"_hostinger_reach_plugin_has_subscription_block":false,"_hostinger_reach_plugin_is_elementor":false,"_links":{"self":[{"href":"https:\/\/amzgin.com\/en\/wp-json\/wp\/v2\/pages\/148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amzgin.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/amzgin.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/amzgin.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/amzgin.com\/en\/wp-json\/wp\/v2\/comments?post=148"}],"version-history":[{"count":2,"href":"https:\/\/amzgin.com\/en\/wp-json\/wp\/v2\/pages\/148\/revisions"}],"predecessor-version":[{"id":153,"href":"https:\/\/amzgin.com\/en\/wp-json\/wp\/v2\/pages\/148\/revisions\/153"}],"wp:attachment":[{"href":"https:\/\/amzgin.com\/en\/wp-json\/wp\/v2\/media?parent=148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}