Pronunciation: [eh-pah-ZOH-teh]

A pungent, wild herb whose strong flavor is, like that of fresh coriander, an acquired taste. It has flat, pointed leaves and is available dried (and infrequently fresh) in Latin markets. Also called Mexican tea and wormseed, epazote is popular in many bean dishes because it's a carminative, which means it reduces gas. It's also used as a tea. See also herbs.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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