Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

epazote.

California Prop65 Warning

CA WARNING: cancer and reproductive harm - www.P65Warnings.ca.gov/food

Epazote (Dysphania ambrosioides) is an annual or short-lived perennial herb plant, native to Central and South America, as well as southern Mexico. It also grows wild in some warmer parts of the United States. It is cultivated for its aromatic jagged leaves, which are commonly used in Mexican cooking.

Epazote has been used medicinally and in culinary applications for hundreds of years, dating back to the Aztec civilization. Its distinctive flavor is entirely unique-there's nothing that can truly replace it in a recipe. The aroma is often described as pungent, with strong notes of citrus and petroleum, and the earthy flavor bridges mint, citrus, pine, oregano and mustard. It is an extremely specific flavor, and one that is highly valued by Mexican chefs. The flavor tends to mellow out during cooking, and adds wonderful dimension to dishes.

Epazote is most often used in black bean dishes, both for the flavor it imparts, as well as for its anti-gaseous properties. It is also popular in melted cheese dishes such as quesadillas and queso fundido, as the epazote adds a delicious freshness to the rich melted cheese. It's sometimes used in certain mole sauces, such as .

When cooking with epazote, a little goes a long way, as it can overpower a dish and even lead to nausea in some cases. Approximately 1 teaspoon of dried epazote per pound of food should be sufficient to infuse its unique flavor.