Epazote is popular in Mexican cuisine. This Mexican herb has a very potent aroma and is described as a cross between gasoline, turpentine or perfume by those that don’t like it and by those that like it as earthy with a hint of mint and citrus. It is most frequently found in bean dishes and has been used in Mexican cuisine for thousands of years dating back to the Aztecs. Indigenous to southern and central Mexico it is now also grown in the northern countries of South America and throughout the Caribbean islands. Some of the more popular dishes epazote is found in include mole verde, quesadillas, salsas, soups, salads and black bean dishes.
Fresh epazote should be your first choice and you can find this herb fresh in most Latin markets or Hispanic grocery stores. When substituting our dried herb, use one-half the amount specified for fresh leaves. If your recipe calls for it and you don’t have it, you can leave it out. If you do leave it out then use more of the other seasonings to make up for the lost of flavor that the epazote provides.
Epazote is good with corn, beans, lime, onion, pork, rice, squash and sweet red bell peppers. Works well in combination with chili, cloves, coriander, cumin, garlic and Mexican oregano.
Also known as Mexican Tea, Wormseed, Pigweed, Hedge Mustard and Pazote.
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