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Epazote is native to Mexico and the tropical regions of Central and South America, where it is commonly found wild. It is also widely naturalized throughout the world and the United States, especially California. In Mexican cooking, epazote is always added to the pot when cooking black beans for its natural carminative (gas-preventing) properties and because its potent aroma cuts the heaviness of the beans.
What to buy: Epazote is available fresh in supermarkets in Texas and others parts of the southwestern United States, but it’s more often found dried in Mexican markets.
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