Epazote grows wild in many parts of the USA and Mexico, and is key in central Mexican cuisine. Epazote is commonly confused with Mexican oregano, but is quite different, with an almost perfumed, grassy aroma. Dried epazote is referred to the bean herb, most often cooked alongside dried black beans or pinto beans to aid digestion - preventing any unpleasant pulse side effects!
Sprinkle a dash of dried epazote into the boiling water in the last half hour of cooking beans; or toss with mushrooms whilst cooking.
Dodie Miller, founder of Cool Chile Co, believes that there are certain warm, earthy flavours and smells that instantly transport you to Mexico. Whether it's salsas and sauces made with toasted dried chillies, tortillas fresh from the comal, Mexican oregano rubbed over pozole, or black beans bubbling in a pot with epazote, these are the tastes and spice sensations that they want to bring into your home.
Ingredients: epazote leaves. May contain traces of nuts and sesame.
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