Description
Epazote grows wild in many parts of the USA and Mexico, and is key in central Mexican cuisine. Epazote is commonly confused with Mexican oregano, but is quite different, with an almost perfumed, grassy aroma. Dried epazote is referred tothe bean herb,most often cooked alongside dried black beans or pinto beans to aid digestion – preventing any unpleasant pulse side effects!
Sprinkle a dash of dried epazote into the boiling water in the last half hour of cooking beans; or toss with mushrooms whilst cooking.
Dodie Miller, founder of Cool Chile Co, believes that there are certain warm, earthy flavours and smells that instantly transport you to Mexico. Whether it’s salsas and sauces made with toasteddried chillies, tortillas fresh from the comal,Mexican oreganorubbed over pozole, orblack beansbubbling in a pot withepazote, these are the tastes and spice sensations that they want to bring into your home.
Ingredients: epazote leaves. Packed in a factory that handles nuts, peanuts & sesame.
Storage: Keep in a cool and dry place.
Cortijo de Sarteneja Organic Bitter Orange Marmalade, 310g
Reviews
There are no reviews yet.