Epazote

Epazote is an aromatic Mexican herb that brings a distinctive, pungent flavor to traditional Latin American cuisine, making it an essential ingredient for authentic cooking enthusiasts. This leafy green herb, also known as wormseed or Mexican tea, features serrated leaves and delivers a complex taste profile that combines gasoline-like intensity with hints of citrus and mint. Native to Central America and southern Mexico, epazote has been cultivated for centuries and remains a cornerstone of regional cooking, particularly prized for its unique ability to reduce the gas-producing effects of beans and legumes. In Mexican kitchens, epazote is most commonly used in bean dishes like frijoles de la olla and refried beans, where just a few fresh leaves transform ordinary legumes into flavorful, digestible meals. The herb pairs beautifully with black beans, pinto beans, and kidney beans, and is traditionally added during the final minutes of cooking to preserve its potent flavor. Beyond beans, epazote enhances quesadillas, especially those filled with cheese or squash blossoms, and adds depth to soups, stews, and egg dishes. When cooking with epazote, use it sparingly as its strong flavor can easily overwhelm other ingredients. Fresh epazote leaves work best when added toward the end of cooking time, allowing the herb to release its oils without becoming bitter. Store fresh epazote in the refrigerator wrapped in damp paper towels, or dry the leaves for longer storage. This specialty herb opens doors to authentic Mexican flavors that simply cannot be replicated with substitutes.