I've never cooked with it, but I just found a recipe for black beans that calls for it.<br>
Found it on Amazon for $10 for one ounce. I may look locally...<br><br>
Anyone used it? Is it amazing?
I use it for beans and stuff. Flavor-wise I don't really notice it in cooking. I used to get cramping when I would eat beans I cooked from scratch, no other problems, just my stomach would cramp. So my aunt told me to epazote in them and the problem went away. Apparently it helps with digestion.
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