Botanical Name: Dysphania ambrosioides
Epazote is a pungent herb native to Central and South America, known for its distinctive aroma and flavor. It has been used for centuries in Mexican and Guatemalan cuisines, as well as in traditional medicine. Epazote is prized for both its culinary uses and its reputed health benefits, particularly its ability to reduce the gas produced by beans. The herb’s flavor is unique and difficult to compare to other herbs, making it a standout in Latin American cooking.
Epazote has long, jagged-edged leaves that are dark green, and the plant itself can grow to about three feet tall. The fresh leaves are most commonly used in cooking, though dried epazote is available as well.
The flavor of epazote is bold, with a sharp, slightly medicinal taste that can be described as a blend of oregano, anise, and mint, with hints of camphor and pepper. Its distinctive taste is quite potent, so it is typically used in small amounts to avoid overpowering the dish. Fresh epazote has a more intense flavor compared to its dried form.
Epazote is most commonly used in Mexican cuisine, where it is often added to dishes made with beans, such as black beans, pinto beans, and refried beans. The herb is believed to help reduce the digestive discomfort caused by beans, making it a functional ingredient as well as a flavor enhancer.
In addition to bean dishes, epazote is used to season soups, stews, and quesadillas, and it pairs particularly well with ingredients like corn, chili peppers, and cheese. It can also be found in traditional Mexican dishes like tamales and salsas, where it adds a distinct herbal note that complements the other flavors.
Epazote is typically added toward the end of cooking to preserve its flavor, as prolonged heat can diminish its aromatic qualities.