Epazote Leaves

Epazote leaves have a distinctive tart, citrus flavour with pine notes. The leaves are cultivated in Mexico, where they are left on the bush for as long as possible to allow the flavour to develop. Often mistaken for Mexican oregano, epazote is key for Mexican cuisine.

Charmingly, the name “epazote” comes from the Nahuatl word for “skunk sweat,” which describes the herb’s strong odour. Due to their very strong, overpowering flavour, you’d typically add these to a dish toward the end of the cooking process, so they don’t dominate the other flavours. From a health point of view, the leaves themselves contain compounds that are believed to have anti-inflammatory, antibacterial, and antifungal properties.

Epazote leaves are famously paired with beans such as pinto or black beans. Try adding into homemade refried beans, tamales and soups or experiment by replacing oregano with epazote when making Mexican cuisine! Epazote leaves are also used in some traditional Mexican alcoholic beverages, such as pulque and tequila, to add flavour and aroma.

 

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