A common herb that plays an important role in Mexican and Guatemalan cuisines as well as traditional medicines, epazote is highly aromatic. It has a pungent flavour with somewhat lemony undertones. The word “epazote” is derived from the Nahuatl words “epote” which means foul or disagreeable, and “epatzotl”, which means sweat, signifying its strong, pungent aroma.
Even though epazote is native to Central Americas, as well as central and southern Mexico, it is widely cultivated in different regions across the globe today, including Asia, Europe, United States, and of course, Mexico and Central America, where they are most commonly used.
The leaves of the herb are green and tender when they are still young, but gradually turn red and coarse as they begin to mature. It is also to be noted they as they mature, the leaves develop a stronger flavour, meaning that the older they are, the more bitter they become. Used as flavouring agents either in fresh or dried forms, epazote is used in salads and soups, as well as all kinds of meat dishes, moles, beans and rice. It goes well with line, garlic, cumin, pork fat, cheese, cilantro, etc. In Spain, epazote is used to add flavour to tea.
Private Chefs, Art of Dining
CHEFIN is a private chef platform that’s reimagining social dining.
You can easily connect with 1 of our 250 private chefs and treat your guests to restaurant-quality dining experiences in the comfort of your own home, office or chosen venue. From high-end dining to quirky social food experiences, the CHEFIN platform makes it effortless for you to access gourmet food that’s worthy of a Michelin-starred establishment.
What you get:
- Your very own private chef who is vetted and insured,
- A customised menu for your needs,
- 24/7 concierge support,
- Complete post-dinner cleanup,
- A fun, stress-free, and unforgettably dining experience!