One of the mysteries of the English language finally explained.
A tall herbaceous plant native to Central America, South America, and southern Mexico, used as a pungent culinary herb and vegetable in Mexican cooking and to make a herbal tea.
Dysphania ambrosioides, family Chenopodiaceae; formerly called Chenopodium ambrosioides
A pungent herb used in Latin-American cooking and for tea.
- ‘Two neatly bundled tamales, husk ends tied, open to reveal a steaming jumble of black beans, epazote, shiitakes, oyster mushrooms and manchego with red mole-drenched, achiote-rubbed pulled chicken.’
- ‘While the beans soak, you can further reduce their gas-causing properties by adding either fresh or dried epazote, a Mexican herb, or kombu, a dried seaweed.’
- ‘Traditional remedies for flatulence include flavoring beans with fennel, ginger or epazote, a Mexican herb.’
- ‘A quesadilla is a ‘turnover’ made by folding a fresh tortilla in half around a simple filling such as cheese, epazote (a pungent herb), and pepper, or potatoes and chorizo, and deep-frying it.’
- ‘Herbs such as epazote (from Mexico), ginger or hing (asafoetida from India) are traditional ways to reduce gas from food.’
Mexican Spanish, from Nahuatl.
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