What is Epasote?

Answer 1

Epasote is an herb that is used in Mexican and Central American cooking, frequently added to beans, particularly black beans. I understand it's more prominent in southern-Mexican cooking. The green, leafy herb somewhat resembels mint in appearance. Raw, it's characterized by an unusual and distinctive kerosene-like scent. This is very much tempered when it's cooked. (Editorial comment: I've been involved in Mexican cooking for 25 years, and simple black beans made with epasote are one of my favorite things: mild, solid, unpretentious yet always very good "comfort food"--a very nice, reliable staple. The epasote really transforms the black beans and brings them to life. It's not a strong or unpleasant taste after cooking, nor an "acquired taste", as the initial raw smell might lead the uninitiated to believe. The ratio I've normally seen it used in is 1-2 sprigs of epasote to 1 lb or about 2 1/2 cups of black beans. The flavor of epasote diminishes with cooking, so that some sources recommend adding it toward the end of the cooking. Books by Diana Kennedy and Rick Bayless are good English-language references for more info on this herb.)