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Dried Epazote 50g
Description
Epazote grows wild in many parts of the USA and Mexico, and is key in central Mexican cuisine. It is commonly confused with Mexican oregano, but is quite different.
Epazote has an intense fragrance. It does have notes of oregano as well as anise and mint, but also an almost pine-y, creosote aroma that makes epazote very distinctive. As may be expected, a little of this herb goes a long way! However, the aroma compounds do not stand up to heat very well, so only add epazote towards the very end of cooking. Dried epazote is referred to as the ‘bean herb’, as it is most often cooked alongside dried black beans or pinto beans to aid digestion.
Sprinkle a dash of dried epazote into the boiling water in the last half hour of cooking beans; use epazote in central Mexican-style quesadillas along with cheese and chillies; or add a pinch of dried epazote to guacamole to introduce a depth of herbal flavours.
Ingredients: epazote. Made in a factory which also uses: peanuts, nuts, sesame, celery and celeriac and mustard.
Quick Comparison
| Settings | Dried Epazote 50g remove | Churrumais Con Limoncito remove | Barcel Mini Takis Fuego Azul remove | Boston Baked Beans remove | Chilli De Arbol 1kg - Short Dated remove | Sabritas Adobadas remove |
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| Price | 4.82€ | 3.60€ | 1.25€ | 2.50€ | 15.63€ | 3.60€ |
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| Content | Epazote grows wild in many parts of the USA and Mexico, and is key in central Mexican cuisine. It is commonly confused with Mexican oregano, but is quite different. Epazote has an intense fragrance. It does have notes of oregano as well as anise and mint, but also an almost pine-y, creosote aroma that makes epazote very distinctive. As may be expected, a little of this herb goes a long way! However, the aroma compounds do not stand up to heat very well, so only add epazote towards the very end of cooking. Dried epazote is referred to as the ‘bean herb’, as it is most often cooked alongside dried black beans or pinto beans to aid digestion. Sprinkle a dash of dried epazote into the boiling water in the last half hour of cooking beans; use epazote in central Mexican-style quesadillas along with cheese and chillies; or add a pinch of dried epazote to guacamole to introduce a depth of herbal flavours. Ingredients: epazote. Made in a factory which also uses: peanuts, nuts, sesame, celery and celeriac and mustard. | It's spicy, it's lemon, it's crunchy, it's Churrumais! These corn strips are a Mexican classic, combining lemon and chili with a satisfying crunch to make these super addicting!
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