Epazote (Dysphania ambrosioides, syn. Chenopodium ambrosioides) is a stinky herb native to Central and South America, as well as Mexico.
It grows to about 4 feet tall, with green inconspicuous flowers and irregular branching—becoming weedy and invasive in many areas, now spread to temperate and subtropical areas.
Despite its turpentine-like odor (or “motor oil & gasoline mixed with minty savory citrus”?), it is used commonly as a spice, leaf vegetable and herbal tea.
It is an odor and flavor that is difficult to forget and many call an acquired taste.
Epazote is famously used in making beans, especially in traditional Mexican dishes, for its flavor and use to reduce flatulence.
It is also used in a number of other traditional dishes, such as quesadillas, sopes, tamales, chilaquiles and enchiladas.
Epazote is widely used in traditional medicine for a number of indications, including digestive disorders, fever, cardiovascular health, respiratory health, immunity and fertility. Over 96 bioactive compounds have been characterized from Epazote, and several activities observed, including antimicrobial, antioxidant, anti-inflammatory, antidiabetic and vasorelaxant.
Epazote contains a controversial compound called ascaridole (also found in Boldo), which is partly responsible to its strong flavor & odor.
Ascaridole is a known toxic compound, but not soluble in water. Despite this, and its strong traditional use, some caution that it is best used sparingly. It also is traditionally used for (and confirmed in studies) to have an antiparasitic effect, most probably due to ascaridole and the oil of Chenopodium.
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