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Dried Epazote is a pungent herb with a whiff ofpencil sharpenings.
This aromatic, grassy herb is integral to Mexican cooking, dating back to the Aztecs. Prized for its digestive properties, it is typically added to black beans but also pairs well with corn.
Sprinkle a little epazote into a simmering a seafood broth.
Add directly to black beans before simmering, or add to the pan when sautéing onions or mushrooms.
Made in a factory that handles nuts and sesame.