Dried epazote

A crushed Mexican herb with a pungent aroma for black beans, quesadillas, soups and mushroom dishes.

Dried epazote are crushed leaves of a Mexican herb with a pungent distinctive aroma (petrol, anise, citrus, mint) that mellows on cooking and gives dishes a characteristic note, and also reduces gas from beans. They are added to black beans, quesadillas, soups, flatbreads, sauces and mushroom dishes of Mexican cooking.

Recipes with this ingredient

Forest mushroom soup with aromatic herbsEuropean cuisine | Soups

Mushroom soup with aromatic herbs is a true masterpiece of European cuisine, infused with the spirit of the forest and the freshness of herbs. Its roots trace back to village table traditions where mushrooms gathered in the woods were transformed into a fragrant and warming dish. The flavor of this soup is deep and rich, with earthy notes of porcini mushrooms, delicate sweetness of chanterelles, and mysterious hints of morels. Herbs like thyme, oregano, and rosemary add a warm spicy accent while green chili brings a light zest. The finishing touch is fresh lime juice that refreshes the taste and makes it harmonious. This soup is an ideal choice for a cozy evening, whether after a walk in the autumn forest or seeking comfort on a rainy day.