Word of the Day
epazotl
Epazotl
Nahuatl
“A pungent herb that smells simultaneously of gasoline, turpentine, and something vaguely medicinal has been used in Mesoamerican cooking for thousands of years — and the Nahuatl name for this herb also means skunk sweat, which tells you everything you need to know and nothing that will stop you from wanting it in your black beans.”
The Nahuatl epazotl (sometimes spelled epazōtl) is a compound of epatl (skunk) and tzotl (sweat or dirt) — literally 'skunk sweat' or 'skunk dirt,' a reference to the herb's powerful, pungent, distinctive aroma. The plant is Dysphania ambrosioides (formerly Chenopodium ambrosioides), an annual herb native to Mexico and Central America that grows as a weed in disturbed soil throughout Mesoamerica and has naturalized in tropical and subtropical regions worldwide. Its flavor profile is striking and divisive: intense, resinous, somewhat reminiscent of petroleum or turpentine, with undertones of oregano, citrus, and something medicinal. The smell of the fresh herb is powerful enough to fill a kitchen. Dried, it moderates significantly.
5 stops · from Mesoamerica (Mexico and Central America) to Global (Mexican cuisine and specialty markets)