Epazote

What Is Epazote?

Epazote is a pungent, distinctively aromatic culinary herb native to Central America and Mexico. It has long, toothed green leaves; its smell is strong, and some describe it as somewhere between gasoline, anise, and thyme. It's a traditional seasoning in Mexican cuisine.

Its best-known use is in bean dishes; it both adds a characteristic aroma to the dish and is traditionally believed to aid the digestion of beans. Due to its strong smell, it's always used in small amounts and cooked.

Use and Notes on Epazote

Epazote is a seasoning herb, so it's used in very small amounts and is not a significant calorie source. Being a strongly aromatic herb, it's added to dishes in moderation; consuming it in very high amounts or in concentrated form (oil/extract) is not recommended, and it's more cautious to avoid it during pregnancy.

This information is general; epazote is a seasoning herb, not a substitute for medical treatment.

How Is Epazote Selected?

Good fresh epazote has vivid green and crisp leaves, and a strong, fresh smell. Yellowed, wilted bunches or ones that have lost their smell have lost their freshness. When buying dried epazote too, it should retain its distinctive smell.

• Leaves should be vivid green and crisp
• Smell should be strong and fresh
• Should not be yellowed-wilted

How Is Epazote Stored?

Fresh epazote is stored in the refrigerator for a few days, its stems wrapped in a moist cloth or kept in a glass of water. Dried epazote lasts a long time in a closed jar in a cool, dark place; the lid is kept tightly closed to preserve its aroma.

Using Epazote in the Kitchen

Epazote is used most often in black beans and other bean dishes; also in quesadillas, corn dishes, soup, and some sauce-salsas. One or two sprigs are added toward the end of cooking; its strong aroma becomes noticeable in a small amount.

Why Is Epazote Used with Beans?

In traditional Mexican cuisine, epazote is added to bean dishes both to give its characteristic aroma and, traditionally, for the belief that it aids digestion. This is a deeply rooted culinary tradition of the region.

Frequently Asked Questions

Is epazote used fresh or dried?

Both are used; fresh epazote is stronger and fresher, dried epazote more intense-thyme-like. When using dried, the amount is reduced slightly.

What is used instead of epazote?

Though not exactly the same, a small amount of cilantro, thyme, or a fennel seed mix can give a similar aromatic accent; however epazote's distinctive smell is unique.

Is epazote eaten raw?

It's traditionally used cooked; raw consumption is not common. Due to its strong aroma and as a precaution, adding it in small amounts and cooking it with the dish is preferred.