• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
5 Secrets to Mexican Cooking

sign up to get my top 5 secrets to help you master mexican meals at home!

trending now: March Cooking Challenge!
  • About
  • Press/Advertise
  • Contact

Isabel Eats

Easy Mexican recipes for home cooks

  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dinner
      • Sides
      • Desserts
      • Appetizers
      • Drinks
      • Soups & Stews
      • Salads
      • Salsas
      • Sauces and Condiments
    • Diet
      • Gluten Free
      • Low Carb
      • Paleo
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Chorizo
      • Pork
      • Turkey
      • Seafood
    • Occasion
      • Christmas
      • Cinco De Mayo
      • Easter
      • Game Day
      • Summer
      • Thanksgiving
    • Type
      • 30 Minute Meals
      • Mexican Basics
      • Freezer Friendly
      • Grilling
      • Healthy
      • Instant Pot
      • Slow Cooker
      • Enchiladas
      • Tacos
  • Dinners
  • Kitchen Tips
  • Life
  • Shop
  • About
  • Subscribe!

    sign up to get my top 5 secrets to help you master mexican meals at home!

Browse by Course/Type/Diet

  • by course
    • Breakfast
    • Dinner
    • Sides
    • Desserts
    • Appetizers
    • Drinks
    • Soups & Stews
    • Salads
    • Salsas
    • Sauces & Condiments
  • by type
    • 30 Minute Meals
    • Mexican Basics
    • Freezer Friendly
    • Grilling
    • Healthy
    • Instant Pot
    • Slow Cooker
    • Enchiladas
    • Tacos
  • by meat
    • Beef
    • Chicken
    • Chorizo
    • Pork
    • Turkey
    • Seafood
  • by diet
    • Gluten Free
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
  • by occasion
    • Christmas
    • Cinco De Mayo
    • Easter
    • Game Day
    • Summer
    • Thanksgiving
Jump to latest Browse All Recipes
HomeKitchen Tips

All About Epazote

rate recipe Shareshare
Share on:
0 shares
By: IsabelPosted: 7/21/22

This post may contain affiliate links. Read my disclaimer.

All About Epazote

Epazote is a popular aromatic herb used in Mexican cuisine that adds an unmistakable flavor to many Mexican dishes. Learn more about where to find it and how to use it!

A bunch of fresh epazote on a cutting board.

What is Epazote

Epazote (pronounced eh-pah-ZOH-teh) is a large, leafy aromatic herb that’s used in Mexican cooking, particularly in central and southern Mexico.

It’s often used to add flavor to dishes like black beans, pinto beans, and in soups and stews.

The word originates from the Nahuatl language and is a combination of the Aztec words for “skunk” and “sweat.”

It’s sometimes referred to as Mexican Tea and Wormseed (in English), or paico, or ipazote. 

What does epazote taste like?

Some people describe the taste of this herb as medicinal and pungent with strong notes of anise, mint, camphor and/or eucalyptus.

It has a strong aroma of petroleum

Where to buy Epazote

Epazote is commonly found in most Mexican grocery stores in the United States in the produce section or at local farmers markets.

If you can’t find any fresh near you, you can find dried epazote online.

A small sprig of fresh epazote leaves on a marble countertop.

How to cook with Epazote

Epazote is a go-to ingredient for adding depth of flavor to many Mexican dishes that you can’t get from any other herb.

It adds wonderful flavor to tamales, black beans, pinto beans, quesadillas, and stews like chicken pozole verde.

Despite its robust, assertive taste, it is a delicate fresh herb that is often best added at the end of the cooking process.

The flavor tends to mellow a bit when the leaves are added to a dish and cooked. 

Storage

To store fresh epazote, you can wrap the leaves in a damp paper towel and store them in a plastic bag in the refrigerator.

You can also place the epazote in a glass of water (just like you would do with flowers) and place it in the fridge. This is also my favorite way of storing other fresh herbs like cilantro!

Epazote as a Digestive Aid

Medicinally, epazote leaves are sometimes used to make tea, which is a wonderful digestive aid.

It can also help with gas and bloating, which may be why it’s traditionally added to a pot of black beans!

Historically, its powerful benefits were used to eliminate intestinal parasites, but it’s less commonly used that way now.

Growing Epazote

This plant is native to Mexico and Central America, and grows in the warm temperate to subtropical climates of Europe and the United States.

Because it grows so easily and tends to be invasive, it’s a good candidate for container gardens.

After it’s cut, fresh stems can be kept in water, or placed in a damp paper towel stored in a sealed plastic or paper bag in the refrigerator.

You may also like…

  • Cooked black beans in an Instant Pot
    Instant Pot Black Beans
  • Cooked instant pot pinto beans in a bowl
    Instant Pot Pinto Beans
  • Instant Pot Refried Beans recipe
    Instant Pot Refried Beans
  • Instant Pot Chicken Tacos on a plate ready to be served.
    Instant Pot Chicken Tacos
free ebook!

download my top 10 recipes book

Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes!

Get My Copy!

Download my top 10 easy Mexican recipes!

Carne adovada in a bowl next to warm tortillas.
Previous Post
Carne Adovada
This refreshing Michelada recipe made with Clamato juice and Mexican beer is the perfect cocktail for brunch or alongside your favorite Mexican party foods!
Next Post
Michelada Recipe

Reader Interactions

Leave a Comment Cancel reply

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Recipe Rating:




Primary Sidebar

Isabel Orozco-Moore, Founder of Isabel Eats
¡Hola!

i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

Read More

Notice: JavaScript is required for this content.

free email series!

5 Secrets to Mexican Cooking

My top 5 secrets to help you master Mexican meals at home in no time!

Sign me up!

Sign up to get My top 5 secrets to help you master Mexican meals at home in no time!

Notice: JavaScript is required for this content.

Authentic Recipes

This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo)

Chile Verde Recipe

Masa for Tamales

Masa for Tamales

Six bolillo breads on a baking sheet ready to eat.

Bolillo Bread (Mexican Rolls)

Pozole verde in a bowl topped with shredded cabbage, sliced radishes, cilantro, and lime juice.

Chicken Pozole Verde

Pozole Rojo (Red Posole) recipe

Pozole Rojo Recipe

Cooked Mexican rice in a pot with peas mixed in.

Authentic Mexican Rice

Reader Favorites

Beef empanadas on a plate served with a side of guacamole.

Beef Empanadas

Chile relleno on a plate with red salsa.

Chile Relleno Recipe

Cooked canned black beans with tomatoes, onions and garlic in a bowl.

How to Cook Canned Black Beans

Chicken enchiladas in a baking dish topped with cilantro.

Easy Chicken Enchiladas

Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

Easy Carnitas Recipe

Conchas in a bowl ready to be eaten.

Conchas (Mexican Sweet Bread)

Opens in a new window Opens an external site Opens an external site in a new window

5-star faves

Frozen margaritas in glasses topped with lime wedges.

Frozen Margaritas

These were absolutely delicious. So fresh and the perfect amount of sweetness.

A bowl of borracho beans

Borracho Beans

These beans are delicious! Garlic, onion, beer and bacon…you can’t go wrong, lol! I loved these!

Chile Colorado

This recipe is so perfect and delicious. My entire family loved it! Big kudos to you for such an authentic masterpiece!

follow along @isabeleats

Favorites

  • Tacos
  • Sides
  • 30 Minute Meals
  • Desserts
  • Drinks
  • Salsas

Browse By Meat

  • Chicken
  • Beef
  • Pork
  • Seafood
  • Turkey
  • Chorizo
Back to Top
  • About
  • Press
  • Disclaimer
  • Privacy
© 2023 Isabel Eats Site Credits Designed by Melissa Rose Design Developed by Once Coupled