Epazote leaves have a distinctive tart, citrus flavour with pine notes. The leaves are cultivated in Mexico, where they are left on the bush for as long as possible to allow the flavour to develop. Often mistaken for Mexican oregano, epazote is key for Mexican cuisine.
Epazote leaves are famously paired with beans such as pinto or black beans. Try adding into homemade refried beans, tamales and soups or experiment by replacing oregano with epazote when making Mexican cuisine!
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- Culinary Usage