Tingala® takes your senses to another place. Think of the thrill of first making eye contact with someone, the exhilaration of punching the accelerator of a frighteningly fast sports car, or the rush you get from the beat of dance music. The way something feels matters. Tingala offers a playful, one-of-a-kind experience as well as a pathway to heightened sensation and enjoyment. Who doesn’t want that?
What makes Tingala tingle?
The scientific explanation for Tingala’s tongue buzzing taste is the biological process called chemesthesis. A natural fatty acid amide spilanthol in the small yellow buzz button flowers biochemically enlivens the tissues of the mouth, tongue, and lips and produces the surprising tingling feeling! This compound stimulates the taste buds via the trigeminal nerve pathway, increasing salivation, and enhancing enjoyment of tastes and textures, particularly in cocktails.
The tingling feeling is in the same taste-sensation family as capsaicin (hot pepper), mint, the creaminess of ice cream or cheese, and the fizz of carbonation on the tongue. These contribute a pleasing tactile-taste factor which adds to the enjoyment of drinks and foods.