Epazote Herb Cut & Sifted

Epazote Herb Cut & Sifted

[ 1889 ]
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per 1/4 Pound
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per Pound

Epazote, commonly called Mexican tea, is a member of the amaranth family of plants that is native to Mexico and Central and South Americas.

The herb is used as seasoning in chili, quesadillas and other Latin American foods (especially those that contain beans) to help prevent flatulence.

kosher certificate information
Chenopodium ambrosioides

Epazote Herb Cut & Sifted

Epazote herb, c/s

quick look

information at a glance
originunited states
active compoundsAlpha-pinene, caritasone, ascaridole, butyric-acid, d-camphor, essential oils, ferulic-acid, geraniol, l-pinocarvone, limonene, malic-acid, menthadiene, menthadiene hydroperoxides, methyl-salicylate, myrcene, p-cymene, p-cymol, safrole, saponins, spinasterol, tartaric-acid, terpinene, terpinyl-acetate, terpinyl-salicylate, triacontyl-alcohol, trimethylamine, urease, and vanillic-acid.
plant part usedleaf, whole plant, seed
processingcut & sifted

buying & keeping

general guidelines and tips
storage tipsKeep in an airtight container away from direct light, heat and moisture.
appearance & aromaLeafy with a mild, lemony scent.


try something new
culinaryUse in Mexican and Latin American dishes.

some recommendations

other products to love
[ lemon peel ]
[ tip: Partner cut & sifted epazote herb with powdered lemon peel in rice and bean dishes. ~ from Monterey Bay Spice Company ]

Partner with powdered lemon peel in rice and bean dishes.

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[ mexican oregano ]
[ tip: Combine cut & sifted epazote herb with lemony Mexican oregano to season Mexican-style soups and cheese quesadillas. ~ from Monterey Bay Spice Company ]

Combine with lemony Mexican oregano to season Mexican-style soups and cheese quesadillas.

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flavor profile

cut & sifted
epazote herb

Bitter and almost lemon-like in flavor. Best with cheese, eggs and pinto or black beans.

formulas & recipes

cut & sifted
epazote herb

coming soon

what else you should know

cut & sifted
epazote herb

Epazote is an acquired taste and difficult to describe beyond slightly acidic and pungent. In fact, the culinary personality of this herb is like cilantro in that people tend to either love it or hate. Also, even though many recipes use cilantro and epazote interchangeably, the two herbs have little in common other than being found in a Mexican-style dish.

The flavor profile of epazote pairs especially well with dairy products, including eggs, sour cream and cheese. Try adding it a pinch or two to bean casseroles and soups, quesadillas and cream sauces.

Background: The plant and seed have a long history of use among all indigenous people in every region where the plant grows. The seed oil, first isolated for commercial use in 1895.

Description: An annual herb, native to tropical regions of Central and South America, Epazote

reaches 4 ft in height. It is multi-branched, has reddish stems covered with small slightly petioled oblong-lanceolate toothed leaves. Small yellowish-green flowers grow in numerous small clusters along stem producing thousands of tiny dark brown to black smooth shiny seeds. The fruit is perfectly enclosed in the calyx. Plant has very distinctive, strong odor.

Safety: The seed oil has an extremely high toxicity rating and should not be taken internally. Should not be used during pregnancy or lactation. Contraceptive indications: do not use when conception is desired.

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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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