Epazote leaves

Epazote leaves are an aromatic ingredient widely used in the traditional cuisine of Mexico and Central America. This herbaceous plant, with the scientific name Dysphania ambrosioides, is characterized by its intense, slightly medicinal flavor, with earthy notes and a mildly spicy touch that provides a distinctive aroma to dishes.

Epazote is native to Mexico and Central America, where it has been used since pre-Hispanic times both in cooking and in natural medicine. Its leaves are frequently used in recipes for beans, soups, quesadillas, and sauces to improve digestion and reduce gas formation.

From a nutritional point of view, epazote leaves contain antioxidant compounds and essential oils that can help alleviate digestive discomfort. However, it is recommended to use it in moderate amounts because in large doses it can be toxic.

In different regions of Latin America, epazote may also be known by other names, such as paico, ácuyo, or hierba de dios, although "epazote" is the most common term in culinary recipes.