Chepiche (Pipicha)

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Chepiche (porophyllum tagetoides - aka pipitza, pipicha, tepicha) is a Oaxacan herb with small leaves on green stems.  It has a piney/minty aroma and a strong flavor that is cilantro-esque with sour & citrusy notes.

Like cilantro, it is most often used raw as a finishing touch for cooked dishes or an ingredient in uncooked foods (like salsa), rather than being cooked itself.  It lightens heavy dishes and brightens lighter foods.

Season:

Fall

Origin:

Mexico

Store fresh chepiche in your refrigerator.

Use chepiche raw (as you would cilantro) as a finishing touch for cooked dishes (meats, eggs with chorizo, white fish, corn, squash, mushrooms, huitlacoche and/or black beans) or an ingredient in uncooked foods like green salsas.

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