Best Epazote Substitute
If you can't pick from my list of the best epazote substitutes, consider my top three favorites.
Servings: 1 cup
Calories: 13kcal
Ingredients
- 1 tablespoon mexican oregano
- ½ or 1 tablespoon fennel leaves, stems, or seeds
- 1 or 2 tbsps flat leaf parsley
Instructions
Option 1
- If your recipe requires one tablespoon of fresh epazote leaves, replace it with one tablespoon of Mexican oregano.
Option 2
- Add half a tablespoon of fennel seeds, leaves, or stems at the start of the cooking process for soups, stews, and sauces requiring epazote. Meanwhile, add a tablespoon of fennel seeds, leaves, or stems at the middle or end of the cooking process for stir-fries.
Option 3
- If you want a dish to have a distinct peppery flavor and citrus notes, add two tablespoons of fresh leaf parsley to your recipe requiring one tablespoon of epazote. Otherwise, only add a tablespoon if you want a dish with a slightly peppery taste and citrus flavor.
Notes
Nutrition information is calculated for Mexican oregano only.
Nutrition
Calories: 13kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 63mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 85IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 2mg