Epazote

Photo: flickr user zerethv

About

A strong flavored Mexican herb that some describe as tasting like kerosene or gasoline. It has been popular in Mexican and Carribean cuisines dating back to the Aztecs who used it for cooking as well as for medicinal purposes. Although epazote is poisonous in large quantities, it is used in moderation to help relieve gas that comes from eating beans. Use it to season a variety of dishes including beans, soups, salads and quesadillas. The older leaves have a stronger flavor and should be used sparingly. Younger leaves have a milder, yet richer flavor. Because of its distinct flavor there really aren't any substitutes, but if you can't find fresh epazote, it is available in a dried form at many Latin markets or online.

Information

Other names: Skunkweed, Jerusalem Parsley, Hedge Mustard, West Indian Goosefoot, Mexican Tea, Sweet Pigweed, Wormseed

Translations: アリタソウ, Jesuitentee, Епазоте

Tasting Notes

Flavors: bitter

Mouthfeel: Earthy, Sharp, Pungent

Food complements: Beans, Moles, Sauces, Chilies, Chili

Wine complements: Rose

Beverage complements: Sangria, Tequila

Substitutes: Coriander, Savory, Oregano

Selecting and Buying

Buying: Look for epazote in Mexican specialty markets & stores and farmers markets.

Procuring: The plant is indigenous to Central and Southern México, but is today common in Europe and the US.

Preparation and Use

Many people use epazote fresh in salads, soups, stews and meats and especially to enhance mushrooms, bean- and chile-based foods such as refried beans (frijoles refritos), frijoles negros, moles, or rice and beans. It is usually added toward the end of cooking to prevent bitterness in the finished product. Epazote can also be used in tea.
Epazote goes well with salsas, lime, chipotle peppers, cheeses, beans, cumin, garlic, onions and corn. It can be used in tortilla soups, fillings and toppings, moles, quesadillas, soups, and stews.

Cleaning: Rinse well to clean. Remove any part of the stem that seems woodey.