[7][8] For culinary purposes, small amounts of shredded fresh leaves are said to add a unique flavour to salads.

In Madagascar, the plant is known as brèdes mafane, and is a main ingredient in the national dish of the island, called Romazava.

[13][14] Jambu extract as a flavoring agent is described as having a citrus, herbal, tropical or musty odor, and its taste can be described as pungent, cooling, tingling, numbing, or effervescent.

Spilanthol, the major constituent of jambu extract, is responsible for the perception of a mouth-watering flavor sensation, as well as the ability to promote salivation as a sialogogue, perhaps through its astringent action or its pungent taste.

[16] The most important taste-active molecules present are fatty acid amides such as spilanthol, which is responsible for the trigeminal and saliva-inducing effects of the plant.

[19] Extracts were bioassayed against yellow fever mosquito (Aedes aegypti) and corn earworm moth (Helicoverpa zea) larvae.