Herb | Vegan Gluten Free

Huacatay

Tagetes minuta Allergen-Free
Huacatay

Sourcing & Taxonomy

  • Family Asteraceae
  • Primary Cuisine Peruvian
  • Seasonality Summer, Autumn (fresh), Year-Round (dried/paste)
  • Source Tagetes minuta plant leaves

The Forktionary Angle

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Definition

An aromatic herb, also known as Peruvian black mint or Wakatay, with a complex flavor profile combining mint, basil, and tarragon, crucial in Peruvian cuisine.

Sensory Profile

TastePungent, Minty, Herbaceous, Slightly Citrusy, Basil/Tarragon notes
TextureTender, Delicate (fresh leaves)
AromaStrong, Aromatic, Mint, Basil, Lime
AcidityLow

Technical Metrics

Nutrition Facts

Per 1/4 cup (10g fresh)
Calories44
Total Fat0.7g
Saturated Fat0.1g
Trans Fat0g
Cholesterol0mg
Protein3.3g
Total Carbohydrate7.7g
Dietary Fiber2.5g
Total Sugars0.5g
Calcium100mg
Iron3mg
Potassium400mg

Chef’s Secret

When using fresh Huacatay in sauces or dressings, bruise the leaves slightly before chopping to release their potent essential oils.

Substitutions

Best Match

Fresh Mint + Cilantro + Basil (small amounts)

Varies (e.g., 2:1:0.5 mint:cilantro:basil)

Combines aromatic, fresh, and slightly peppery notes to mimic Huacatay's complexity.

Mexican Marigold Mint (leaf)

1:1

Offers a similar anise/licorice flavor profile, but less common than fresh mint.

Tarragon (small amount)

0.5:1

Provides an anise-like note, but lacks the minty-citrusy freshness.

Huacatay Paste (diluted)

0.5:1 (paste to fresh)

If fresh is unavailable, the paste provides concentrated flavor, but use sparingly.

Buying Guide

Best used fresh, though dried leaves or paste are available. Look for vibrant green leaves without wilting.

Flavor Pairings

Chicken Pork Potatoes Aji Amarillo Lime Onions Garlic Cheese.