Epazote, Wormseed, Jesuit’s Tea, Mexican Tea, or Herba Sancti Mariæ (Dysphania ambrosioides, formerly Chenopodium ambrosioides) is an herb native to Central America, South America, and southern Mexico.
The common Spanish name, epazote (sometimes spelled and pronounced ipasote or ypasote), is derived from Nahuatl: epazōtl
Epazote is used as a leaf vegetable and herb for its pungent flavor. Raw, it has a resinous, medicinal pungency, similar to anise, fennel, or even tarragon, but stronger. Epazote’s fragrance is strong, but difficult to describe. It has been compared to citrus, petroleum, savory, mint and camphor.
Although it is traditionally used with black beans for flavor and its carminative properties, it is also sometimes used to flavor other traditional Mexican dishes as well: it can be used to season quesadillas and sopes (especially those containing huitlacoche), soups, mole de olla, tamales with cheese and chile, chilaquiles, eggs and potatoes and enchiladas.
Epazote is used as a leaf vegetable and herb for its pungent flavor and its claimed ability to prevent flatulence caused by eating beans but also in the treatment of amenorrhea,[2] dysmenorrhea, malaria, chorea, hysteria, catarrh, and asthma.
You can find authentic Hispanic Epazote on many Hispanic Restaurants in Los Angeles.
