From Ingredientia
Jump to: navigation, search

Epazote is a classic herb for Mexican cuisine, particularly for the Yucatan region - it is key to mole de epazote. Epazote can be drunk as a tea.

Epazote leaves are raggedy, green to deep red leaves, vaguely resembling spearmint.

Fresh is best, but dried is fine wherever fresh is hard to come by.

Epazote smells fairly horrible and has an unusual taste when eaten uncooked - a cross between turpentine and oregano. But on cooking, epazote mellows to a mix of oregano, mint and savory tastes.

Epazote is essential to mole verde and wonderful with black beans and corn:

Use about 1-2 tablespoons of chopped fresh leaves or 1 teaspoon of dried leaves for 500g of black beans.

Further reading

  • Hemphill, I., Hemphill, K. (2014) The Spice and Herb Bible, Robert Rose. ISBN 9780778804932.
  • Norman, J. (2015) Herbs & Spices: The Cook's Reference, DK Publishing. ISBN 9781465435989.