Dried epazote

Dried epazote is an aromatic herb traditionally used in Mexican cuisine and in several Latin American countries, especially in dishes such as beans, broths, and stews. Its flavor is intense and slightly medicinal, with notes reminiscent of oregano, anise, and lemon, which gives a characteristic and unique touch to preparations.

Epazote (Dysphania ambrosioides) is native to Mexico and Central America, where it has been valued since pre-Hispanic times both in cooking and in traditional medicine. Today, its use has spread to other regions of Latin America, adapting to various recipes.

In addition to its aromatic contribution, dried epazote is known for its digestive properties, helping to reduce gas formation when consuming legumes, especially beans. It also contains antioxidant and antimicrobial compounds that can contribute to food preservation.

In different Spanish-speaking countries, epazote may be known by synonyms such as dried paico (Colombia), paico (Peru, Bolivia), or simply epasote. However, the most common and recognized term in most recipes is dried epazote.