Herb
Epazote
Epazote is a pungent Mexican and Central American herb with a resinous, petrol-mint aroma used in bean pots, quesadillas, soups, and mole variants. A few leaves perfume a whole pot; excess turns aggressively medicinal. Fresh sprigs are standard in Mexican markets. Dried epazote is available but softer. It is botanically a goosefoot (Dysphania), not related to European mint or oregano.
Also known as: Epazote, Epazote, Epazote
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.76 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.37 g
- Cholesterol 0 mg
- Sodium 25.9 mg
- Salt 0.05 g
- Total Carbohydrate 6.96 g
- Dietary Fibre 3.85 g
- Total Sugars 1.05 g
- Complex / starch 0.95 g
- Protein 2.99 g
- Water 87.7 g
- Energy 38.4 kcal
- Water 87.7 g
- Carbohydrates 6.96 g
- Sugars 1.05 g
- Monosaccharides 0.74 g
- Disaccharides 0.31 g
- Starch 0.95 g
- Amylose 0.24 g
- Amylopectin 0.71 g
- Digestible Starch 0.81 g
- Resistant Starch 0.1 g
- Fibre 3.85 g
- Soluble Fibre 1.35 g
- Insoluble Fibre 2.5 g
- Protein 2.99 g
- Plant Protein 2.84 g
- Fat 0.76 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.37 g
- Vitamins 443 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.87 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 66.6 µg
- Vitamin C 2 mg
- Vitamin E 2.35 mg
- Vitamin K 349 µg
- Minerals 236 mg
- Major Minerals 230 mg
- Trace Minerals 6.1 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.87 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 66.6 · vitamin-e: 2.35 · vitamin-k: 349 ·
Minerals
Sodium: 25.85 · Potassium: 162 · Calcium: 42 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
Epazote was used in Mesoamerican cookery and traditional practice long before European contact.
Colonial-era Mexican cuisine retained epazote as the defining bean and soup aromatic.
Mexican regional cookbooks and markets kept epazote central while it remained rare abroad.
Specialty grocers and diaspora demand spread fresh and dried epazote internationally.