Epazote

Epazote (pronounced eh-pah-ZOH-teh) is the tough fibrous, grass-like plant Dysphania ambrosioides. It is used extensively in Mexican cuisine, but has taken a while to make it across the Atlantic to our shores. Processing is fairly difficult because the plant tissues are so tough, but it does work well with many dishes, so it’s worth the effort. The tastes and aromas of Epazote are pretty strong, so you don’t need very much of it. It is like a mix of Oregano, Mint, Anise with some citrus notes and like Coriander, fresh leaves are often more desirable. While fresh coriander is in many supermarkets, you’ll find fresh Epazote very hard to find, so dried is the next best thing.

Ideally, you would use Epazote with a spice cloth so you can take it out at the end of cooking. You can use it like a normal herb too, if your recipe calls for it, but use sparingly. Epazote seems to have a reputation for combating some of the side effects of eating lots of beans (yes, gas!). This is why you’ll find it in many bean dishes across Mexico and beyond.

Nutritional Information/ 100g

• Energy/kcal – 298
• Energy/kJ – 1211
• Protein (g) – 5.0
• Fat (g) – 0.0
• of which Saturates (g) – 0.0
• Carbohydrate (g) – 81.00
• Fibre (g) – No data
• Sodium (mg) – 70

Always be sure to read the labels before consumption. Suitable for vegetarian and vegan recipes.

ADDITIONAL INFORMATION

While every effort is made to keep all products in isolation from everything else, we cannot guarantee products are totally free of traces of the following allergens.

• Cereals containing gluten
• Peanuts
• Soybeans
• Nuts
• Mustard
• Celery
• Milk and Dairy products
• Sesame Seeds
• Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.

 

Bag Dimensions

Small – 130mm x 80mm (opens to about 50mm max)

Medium – 170mm x 110mm (opens to about 70mm max)

Large – 200mm x 120mm (opens to about 70mm max)

Please note – Use by dates on the products in the images are for display purposes only.