Avocado Leaves

Avocado leaves are dry leaves from the Persea americana plant, which is native to Mexico and the surrounding countries. While the avocado fruit takes the vast majority of the limelight when it comes to eating, the leaves are also well worth a look. They are widely in use throughout Mexico in regional cuisines including Oaxacan, Chiapas and Puebla. The leaf give a similar flavour to the fruit, but with a little more sweetness and a hint of anise.

Avocado Leaves, in their whole form, are great for using much like you would a bay leaf. Add to soups, stews and sauces to infuse flavour, removing them at the end of cooking. Some people use them interchangeably with Epazote in their foods. Mexicans also use Avocado leaves to make an infusion with analgesic properties. Try them with tamales, quesadillas, mixiotes and lamb dishes. This is a great ingredient to experiment with if you’re a bit of a whizz in the kitchen!

Other great Mexican ingredients we have include Avocado Leaf Powder, Mexican Oregano, Epazote, Pibil Seasoning, Al Pastor Seasoning and Guacamole Seasoning.