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Epazote Leaf and Stem

Mexican cooks let epazote leaves age as long as possible before picking them. Every day that passes makes their minty-pine flavor—reminiscent of oregano—stronger. Use this herb to elevate chilaquiles, tamales, and black beans with a flavor most people will not recognize, but will crave!

The Spice House
The Spice House

Details

Because fresh epazote is preferred, but difficult to find, many home cooks turn to our dried epazote herb. Mexican epazote herb is popular for bean dishes, but can also be used in tamales and soups as a replacement for oregano. Epazote can also be brewed to make a traditional tea in Mexican cultures that was originally started because it is believed to aid in stomach aches and cramps. When substituting dry epazote spice for the fresh herb, use one half the amount of fresh leaves called for. This blend was previously called 'Ratatouille Seasoning.'

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