apasote leaves
Epazote contains significant amounts of vitamin A and vitamin C, along with various volatile oils and antioxidants. The herb has traditionally been valued for its carminative and anthelmintic properties, aiding digestion and reducing intestinal parasites.
About
Epazote (Dysphania ambrosioides, formerly Chenopodium ambrosioides), also known as apasote, is a pungent aromatic herb native to central Mexico and the American tropics. This annual or perennial plant produces small green leaves with a distinctive, potent flavor often described as musky, gaseous, and slightly bitter, with undertones of citrus and camphor. The plant's unusual volatile compound profile—dominated by ascaridole and other terpenes—distinguishes it from most culinary herbs. Epazote grows readily in warm climates and has been cultivated for centuries in Mesoamerica for both culinary and medicinal purposes.
The herb's strongest flavor is found in young leaves before flowering, and its intensity mellows slightly when cooked. Regional names include paico in South America and wormseed in English-speaking regions, referring to its historical use as an anthelmintic agent.
Culinary Uses
Epazote is essential to authentic Mexican cuisine, particularly in central and southern regions. It is classically paired with black beans, where it serves both as a flavoring and a digestive aid, reducing intestinal gas and bloating. The herb features prominently in quesadillas, enchiladas, soups, and pozole, and is often added fresh at the end of cooking to preserve its volatile, aromatic qualities. Beyond Mexico, epazote appears in Caribbean and South American cooking, where it flavors rice dishes, stews, and legume preparations. The herb's musky, assertive character means it should be used judiciously—a small handful typically suffices for a pot of beans or soup—and it pairs well with tomatoes, chiles, corn, and other indigenous Mexican ingredients.