Epazote

Dysphania ambrosioides, known as worm-seed, Jesuits tea, Mexican-tea or epazote.

It's an annual or short-lived perennial herb native to Central America, South America, and southern Mexico.

Epazote is used as a leaf vegetable, herb, and herbal tea for its pungent flavour. Raw, it has a resinous, medicinal pungency, similar to oregano, anise, fennel, or even tarragon, but stronger.

The fragrance of D. ambrosioides is strong but difficult to describe. A common analogy is to turpentine or creosote. It has also been compared to citrus, savory, and mint.

Although it is traditionally used with black beans for flavour and its supposed carminative properties (less gas), it is also sometimes used to flavour other traditional Mexican dishes: it can be used to season quesadillas and sopes (especially those containing huitlacoche), soups, mole de olla, tamales with cheese and Chili peppers, chilaquiles, eggs and potatoes and enchiladas. It is often used as an herb in white fried rice and an important ingredient for making the green salsa for chilaquiles.

© 2018 Wessel Woortman

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