Epasote is an annual or short-lived perennial herb native to Central America, South America, and southern Mexico. It's name (sometimes spelled and pronounced epazote, ipasote or ypasote), is derived from Nahuatl: epazōtl meaning skunk sweat.
An upright green plant with notched leaves, growing to 1.2 m (3.9 ft) tall. Irregularly branched, with oblong-lanceolate leaves up to 12 cm (4.7 in) long.
Leaves, young stems and seeds of the epazote plant are used. Essential in Mexican bean dishes as a rich flavouring agent and it's carminative anti-flatulent properties. It can also be used to season quesadillas and sopes (especially those containing huitlacoche), soups, mole de olla, tamales with cheese and chili peppers, chilaquiles, eggs and potatoes and enchiladas. It is often used as an herb in white fried rice and finely chopped in salads.