Epazote
eh-puh-ZOH-tay
Dysphania ambrosioides
Pungent, savory, resinous, petrol-herbal.
What it is
Epazote is a pungent Mexican herb, Dysphania ambrosioides, with a strong, polarizing aroma often described as resinous, savory, and faintly like petrol or creosote, mellowing into something earthy and savory when cooked. It is a classic partner to black beans, corn, mushrooms, and quesadillas in central and southern Mexican cooking, valued both for its distinctive flavor and for a traditional reputation for easing the gassiness of beans. Fresh epazote is far more potent than dried. It is an acquired taste that defines many regional dishes and has no close substitute.
What it pairs with
Goes wrong with: delicate dishes; it is assertive and divisive.
Common in Mexican cooking.
Whole vs ground
Epazote is used fresh as a leafy herb, or dried, though fresh is far stronger. A sprig or two is simmered into a dish and often left in.
How to handle it
Add a sprig to a pot of black beans or a quesadilla filling while it cooks. Its strong, resinous flavor mellows with heat and suits earthy foods.
Storage
Keep fresh epazote refrigerated for a few days. Dried epazote keeps longer but is much weaker.
Buying note
Fresh is best and far stronger than dried. Look for it at Mexican groceries; a little goes a long way.
Classic dishes
black beans, quesadillas, esquites, mushroom tacos.
Out of epazote? Substitutes
No substitute is exact. These are the closest by flavor behavior, with the ratio to start from and how the result will differ.
| Use instead | Ratio | How it differs |
|---|---|---|
| a little fresh cilantro or oregano | to taste | adds freshness but none of epazote's distinctive resinous note |
One odd thing
Epazote is traditionally cooked with beans not only for flavor but for a long-held reputation for taming their gassiness.