jambu
jambu · agrião do Pará · paracress
Cultural layer
Acmella oleracea (L.) R.K.Jansen (Plants of the World Online, Royal Botanic Gardens Kew, accessed 2026-10-02)
Felix Alperth and others, Natural Deep Eutectic Solvents for the Extraction of Spilanthol from Acmella oleracea (Molecules 29, 2024)
Tacacazeiras viram patrimonio cultural (Diario do Para, DOL, 18 March 2013)
Almoço do Círio: um banquete sacrificial (Raymundo Heraldo Maués, 2016)
Gatuline Expression AF (Gattefosse, product page, accessed 2026-10-02)
História da Alimentação no Brasil (Luís da Câmara Cascudo, 1967)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
- jambuEndonymTupi-derived Portuguese · Pará and the lower Amazon
- agrião do ParáDiasporaPortuguese · Brazil
- paracressMarketEnglish · global market
Connections
4 bonds · 4 sourcedTacacá and pato no tucupi; jambu is not optional in either.
Read in Raymundo Heraldo Maués, Almoço do Círio, Religião & Sociedade 36(2), 2016, page 232: jambu the essential seasoning of the duck cooked in tucupi. That is the pato no tucupi half of the note; the tacacá half is not in the article, and Cascudo, also cited, has not been checked for it.
Tacacá: tucupi, jambu and dried shrimp in a gourd.
Pato no tucupi, the duck boiled in tucupi with jambu.
Read in Raymundo Heraldo Maués, Almoço do Círio, Religião & Sociedade 36(2), 2016, page 232: of the seasonings of the duck cooked in tucupi, 'um que é essencial: o jambu'. Cascudo, also cited, has not been checked for this pairing.
Beside the goma de mandioca that thickens tacacá.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "jambu", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/jambu
/archive/jambu
Bonds are tiered by source, origin-tradition references first.