The Forktionary Angle
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Definition
A pungent herb native to Mesoamerica, used in Mexican cuisine to flavor beans and other dishes, known for anti-flatulent properties.
Sensory Profile
TastePungent, Earthy, Minty, Anise-like, Medicinal
TextureTender (fresh), Slightly fibrous (dried)
AromaStrong, Herbaceous, Resinous, Piney
AcidityLow
Technical Metrics
Nutrition Facts
Per 5g (1 tbsp, chopped) Calories32 kcal
Total Fat0.5 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol0 mg
Protein3.3 g
Total Carbohydrate7.4 g
Dietary Fiber3.7 g
Total Sugars0 g
Calcium200 mg
Iron2.1 mg
Potassium400 mg
Chef’s Secret
Add epazote to beans during the last 15-20 minutes of cooking to impart flavor without it becoming overly bitter.
Substitutions
Best Match
Mexican Oregano
1:1Offers a similar earthy, peppery, citrusy note, good for beans and stews.
Cumin & Coriander
1:0.5:0.5
Combines earthy and citrusy notes to approximate epazote's complexity.
Arugula
1:1For a peppery, slightly bitter edge, but lacks the distinctive anise notes.
Mint + Thyme
1:0.5:0.5
For a herbaceous, slightly medicinal, and minty approximation.
Buying Guide
Look for fresh leaves in Hispanic markets. Dried epazote is available but less potent. Use sparingly due to potency.
Flavor Pairings
Black beans refried beans quesadillas tamales chili fish.