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Important in Mexican cooking, epazote is a wild, often unpleasantly pungent, herb with an acidic, slightly lemon taste. Used sparingly it adds depth to egg dishes, black bean dishes, salsas and tortillas, or is infused to make tea. It is used as a carminative, which means that it reduces the gas associated with eating beans.

Special Note

Also known as — Mexican tea, pigweed, wormseed