Epazote

About Epazote

Essential in Mexican cuisine, particularly with black beans. Its primary culinary function is reducing the gas-causing properties of beans. The flavor is pungent and distinctive - somewhere between cilantro, mint, and gasoline. It is an acquired taste that most Mexicans grow up with. It is used in quesadillas, tamales, and mole sauces. The plant is considered a weed in many areas. In large quantities it is toxic - a few leaves per pot of beans is sufficient. It self-seeds prolifically. The name comes from Nahuatl epazotl. It is virtually unknown outside of Mexican cooking.