(eh-pah-zoh-teh) Stinkweed, Wormweed, Pigweed
Mexico it is used to
make a pungent tea and cooked with
It is used throughout traditional Mexican cooking, adding a sweet,
mild flavor of its own to each dish. Historically, it has been used to
reduce the intestinal gas that occurs with a diet rich in beans. A must in
tortilla soup and other soups or dishes that contain beans.
Epazote should always be cooked to release
its flavor and use of the tender inner leaves is preferable.
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