epazote


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ep·a·zo·te

 (ĕp′ə-zō′tĕ)
n.
1. See wormseed.
2. The pungent leaves of the wormseed plant, used as a seasoning in Mexican cooking.

[American Spanish, from Nahuatl epazotl : epatl, skunk + tzotl, filth (from its smell).]

epazote

(ˈɛpəˌzəʊt)
n
1. (Plants) a common name for Dysphania ambrosioides
2. (Cookery) the leaves of this plant, which are used in Mexican cooking

ep•a•zote

(ˈɛp əˌzoʊt)

n.
a goosefoot, Chenopodium ambrosioides, having strong-smelling leaves sometimes used medicinally or as flavoring.
[1970–75; < Mexican Spanish < Nahuatl epazōtl]
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References in periodicals archive ?
Rinse shrimp and wrap each piece individually with epazote leaves.
Mole de olla is a traditional soup made of prickly pear, squash, zucchini, green beans, corn, and potato, submerged into a broth of guajillo and pasilla chili, seasoned with garlic, onion, and epazote.
sea salt 1/2 cup olive oil 1 large white onion, chopped 3 garlic cloves, chopped 2 cups Arborio or Calasparra rice 1 sprig fresh epazote or cilantro 2 tbsp.
Host restaurants of the Gourmet International Festival are: Azafran Restaurante Bar, Cafe Des Artistes, Coco Tropical, Da Simone, Emiliano, Icu, Maximiliam Kaiser, La Leche, La Patrona, Pampas Grill, Le-Kliff, Loma 42, River Cafe, Stars, Trio, Andrea, Boca Dosstk, Bordeaux, Epazote, La Casona, La Corona, Le Delice, Mikado, Mozza Mare, Piaf, Rojo Corazon and Tuna Blanca.
* Bien Trucha Group: Feast on Thanksgiving specialties such as pavo adobado (boneless turkey breast -- approximately 6 pounds -- with apple cider-guajillo pepper), elotes (grilled corn with epazote butter) and arroz (white rice, poblano pepper, Chihuahua cheese and crema) for $99.
I also googled 'pasotes' and discovered that they are 'epazote,' a plant found in Southern Mexico.
Although we didn't plant anything this past year, I was tickled to find dill and epazote volunteers in the garden beds.
This year we brought seeds and we are working with a local farm so that next season we could harvest chillis, tomatillos, epazote among other fresh Mexican crops.
Other ingredients you may relish discovering in salads and warm dishes: goji berries, farro, epazote, beetroot, pickled chilies, or bee-pollen basil kombucha.
27 Epazote Dysphania ambrosioides (L.) Mosyakin & Clemants 28 Frijol negro Phaseolus vulgaris L.