Before we continue with our third and final set of spices, I want to ask you, have you heard of epazote? If you've spent time in Mexico, you've probably eaten this spice without knowing it was in your dish.
The first time I learned about it was when I was reading on spices at the library recently. I came across Sandra Bowen's article about epazote on the web site called "a pinch of". This is the link: http://www.apinchof.com/epazote1089.htm.
If you think epazote is a funny name, Ms. Bowen asks if you'd rather call it by its other names: skunkweed, pig short, wormseed or goosefoot. Let's stick to epazote, shall we?
How do you pronounce it? She says, "say eh-pa-zo-tay". It sounds more French than Mexican to me!
Epazote has a lemony flavor and is used by Mexicans when they make fish, beans and corn dishes. They use it liberally when they make tortillas/quesadillas and it complements the taste of other spices like Mexican cumin, oregano and chilis. If you go to Ms. Bowen's web site, she has a couple of recipes there that you can try. One of them can be made a day ahead for maximum flavor.
Let's get those French and English spices for you:
| FRENCH | ENGLISH |
| hysope | hyssop |
| laurier | bay leaf |
| bourrache officinale | borage |
| cerfeuil | chervil |
| ciboulette | chive |
| épazote | epazote |
| mélissa-citronnelle | lemon balm |
| citronnelle | lemon grass |
| amandier à amandes amères | bitter almonds |
| graine de céleri | celery seed |
I love Thai soups with lemon grass and coconut milk, by the way. Think I'll have Mexican beans with epazote this Saturday, and then lemon grass soup on Sunday. I already have a can of coconut milk (lait de coco in French) on standby!
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