The culinary herb, commonly employed in Mexican cuisine, is known as “epazote.” The English translation of this term is often presented alongside the original Spanish word to ensure clarity for English-speaking audiences. For example, a recipe calling for this aromatic leaf may include a parenthetical note clarifying that it is “epazote (wormseed)” or “epazote (Mexican tea).”
The inclusion of the English equivalent is beneficial for several reasons. It facilitates understanding for those unfamiliar with Latin American culinary terminology. It also allows for easier sourcing of the ingredient, as individuals can search for the plant using either its Spanish or English name. Moreover, providing both terms acknowledges the increasing global reach of Mexican gastronomy and the need for accessible information.
