In some parts of Mexico and Guatemala, the plant is called pazote, ipasote, apazote, hierba hedionda ("stinky weed"), pazoli, and 💶 pizate, In Peru, it is known as paico, a word that comes from Quechua.
Dried epazote is available, but as with 💶 cilantro, the flavor is much reduced in the dried form.
The flavor compounds in epazote do not stand up to heating 💶 for a long time, so the herb is added to dishes near the end of cooking.
The tender leaves and stems 💶 are used, with fresh being preferred, but dried can be substituted.
Where to Buy Epazote
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