Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Inventory, lb : 4.50
This item was last sold on : 09/21/17
Epazote is a unique culinary herb that cannot be replaced by any other herb. It is often referred to having both an acquired aroma and taste. Its green jagged leaves emit aromas of petroleum and citrus while its flavor is pungent, lemony with a sharp finish that increases with age.
Available year-round, epazote has a peak season in winter.
Epazote is grown as a leaf vegetable and an herb. Its other common names are Mexican Tea and Wormseed.
Epazote can be poisonous if consumed in large quantities but is well known as a digestive and carminative.
Used traditionally in Mexican and Latin American cuisine, Epazote may be used in sauces, soups and as a fresh green. Pair Epazote with tomatillo, tomato, onions, fresh chile, meat, poultry and seafood. Use sparingly as Epazote has a distinctly strong flavor. To store, keep dry and refrigerate.
Epazote has been used in Mexican cuisine for hundreds of years dating back to the Aztecs who used it for cooking as well as for medicinal purposes.
Epazote is an an annual or short-lived perennial herb native to Central America, South America, and southern Mexico. It can also grow in sub-tropical regions of Europe and grows wild in warmer parts of North America. Often times it can be considered an evasive weed as it can be found growing voluntarily in gardens and fields.
Restaurants currently purchasing this product as an ingredient for their menu.
|Coin-Op Game Room (Downtown)||San Diego CA||619-255-8864|
|Hotel Palomar-Salt Box||San Diego CA||619-515-3003|
|Miguel's Cocina Carlsbad||Carlsbad CA||760-759-1843|
|Village Vino||San Diego CA||619-546-8466|
|Stone Brewing-Liberty Station||San Diego CA||619-269-2100|
|Culinary Concepts||San Diego CA||858-530-1885|
|Galaxy Taco||La Jolla CA||858-228-5655|
|Addison Del Mar||Del Mar CA||858-350-7600|
|Brigantine Del Mar||Del Mar CA||858-481-1166|
|Puesto-La Jolla||La Jolla CA||858-775-2289|
|Lola 55 Catering||San Diego CA||619-727-9282|
|Lena Craft Mexican||La Jolla CA||858-263-4190|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Waters Catering||San Diego CA||619-276-8803 x4|
|Red O Restaurant||San Diego CA||858-291-8360|
|Blind Lady||San Diego CA||619-255-2491|
|Vi At La Jolla Village||San Diego CA||858-646-7700|
|Fishery||San Diego CA||858-272-9985|
|Polite Provisions||San Diego CA||619-677-3784|
|Miguel's Cocina Pt Loma||San Diego CA||619-224-2401|
|Miguel's 4S Ranch||San Diego CA||858-924-9200|
|The Hake||La Jolla CA||619-994-7832|
|Tiger Tiger||San Diego CA||619-764-5475|
|Half Door Brewing||San Diego CA||619-232-9845|
|Beesalt Balcony||Del Mar CA||972-567-2396|
|The Land & Water Company Bar||Carlsbad CA||760-729-5263|
|The Compass||Carlsbad CA||760-434-1900|
|Beaumont's||San Diego CA||858-459-0474|
|Fonda Don Diego||Coronado CA||619-537-0054|
|Pueblo||San Diego CA||858-490-6298|
|Puesto-Downtown||San Diego CA||619-233-8880|
|Eve-Creations Wellness||Encinitas CA||760-230-2560|
|Marriott Del Mar||San Diego CA||858-369-6029|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|Bahia Resort Kitchen||San Diego CA||858-488-0551|
|Pacific Athletic Club||San Diego CA||858-509-0700|
|Fireside by The Patio||San Diego CA||858-270-9900|
|Open House||Encinitas CA||760-452-2000|
Recipes that include Epazote. One is easiest, three is harder.
|Fearless Dining||Gluten Free Squash Blossom and Epazote Quesadillas|
|Masa Assassin||Calabasa Squash Blossoms and Epazote Quesadillas|
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