Epazote (Chenopodium ambrosioides) is a pungent herb used in Mexican and South American cooking. Like cilantro, it can be an acquired taste. The aroma and flavor have been described as medicinal or like turpentine or camphor.
The word 'epazote' comes from the Nahuatl words 'epatl' and 'tzotl' which means an animal with a rank odor. Widely used in bean dishes, it is supposed to reduce the after effects of eating beans. Also known as Mexican tea, goosefoot, wormseed and skunkweed.