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Epazote

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description Epazote Overview

Epazote is the aromatic plant Dysphania ambrosioides, a species native to the Americas and now naturalized in many other regions. Its strongly scented leaves are used as an herb in Mexican and Central American cooking, especially in bean dishes, quesadillas, soups, and sauces. Because its flavor can become overpowering, cooks generally use it in modest quantities; concentrated preparations and essential oil are not equivalent to ordinary culinary use.

help Epazote FAQ

What dishes is epazote used in?

It is a staple herb of Mexican and Central American cooking, especially black bean dishes, where a sprig is added to the pot, as well as quesadillas, soups, and sauces. It is a defining flavor in traditional frijoles de la olla.

What can I substitute for epazote if I can't find it?

There is no true substitute for its pungent, almost medicinal flavor. Cilantro, sometimes mixed with Mexican oregano, is the closest common stand-in, but expect the dish to taste noticeably different.

Is epazote safe to eat?

Yes, in normal culinary amounts. Its essential oil contains ascaridole, a compound historically used as a traditional deworming medicine that is toxic in large medicinal doses, so pregnant women in particular should avoid concentrated forms and stick to kitchen quantities.

Should I use fresh or dried epazote, and how much?

Fresh epazote is traditional and much more aromatic; dried loses a lot of pungency, so use only a pinch. Botanically the plant is Dysphania ambrosioides (formerly Chenopodium ambrosioides), also known as wormseed or Mexican tea, and one fresh sprig per pot of beans is the usual dose.

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