D. ambosioides

Origin: Central America

Flavour: Strong citrus, minty and fresh, anise notes, slightly medicinal, tar like.

Uses: Soup, tea, enchiladas, quesadillas, stew, frijoles de la olla, vegetables, chicken.

Dishes: Mexican inspired black bean soup, soup with epazote, mushroom soup, sopa Azteca (tortilla soup), epazote tea, pozole verde de pollo (chicken pozole with epazote), epazote rice, braised beef with epazote, epazote pesto, baked fish with epazote, Mexican inspired seafood stew with epazote, epazote salsa, epazote quesadilla, papadzules (Yucatan inspired egg filled enchiladas).

Compliments: Chilli pepper, cilantro, cumin, anise, mint, oregano, tarragon, thyme, marjoram, lemon thyme.

Substitutes for Epazote: Anise, tarragon, oregano, coriander, fennel, boldo.

If fresh or dried epazote is unavailable to you, the best substitute for Epazote is Mexican Oregano. It is less bitter than epazote and it will add just as much flavour to your Mexican inspired recipes.