| Ingredients | Epazote Herb (Chenopodium ambrosioides) |
|---|---|
| Basic Preparation | No preparation is needed as this product is ready to use as is. |
| Recommended Applications |
Epazote , commonly called Mexican tea , is a member of the amaranth family of plants that is native to Mexico and Central and South Americas. The herb is used as seasoning in chili, quesadillas and other Latin American foods (especially those that contain beans) to help prevent flatulence. Use in Mexican and Latin American dishes.Epazote is an acquired taste and difficult to describe beyond slightly acidic and pungent. In fact, the culinary personality of this herb is like cilantro in that people tend to either love it or hate. Also, even though many recipes use cilantro and epazote interchangeably, the two herbs have little in common other than being found in a Mexican-style dish. The flavor profile of epazote pairs especially well with dairy products, including eggs, sour cream and cheese. Try adding it a pinch or two to bean casseroles and soups, quesadillas and cream sauces. |
| Taste & Aroma | Bitter and almost lemon-like in flavor. Best with cheese, eggs and pinto or black beans. |
| Product Style | cut & sifted |
| Cuisine | Mexican, Latin American |
| Handling / Storage | To be stored in a cool, dry place. |
| Shelf Life | 3 Years |
| Country of Origin | United States |
| Dietary Preferences | All Natural, Non-GMO |
| Allergen Information | None Specified |
