Epazote is used from Mexico to Peru as a leaf vegetable, herb, and tea for its pungent flavor. Raw, it is very strong, even medicinal. But, when cooked in traditional preparations of black beans the flavor is outstanding and purported to lessen the gassy effects of legumes. Epazote is especially prevalent in Mexican cuisine and found in dishes including quesadillas and sopes (especially those containing huitlacoche), soups, mole de olla, tamales, chilaquiles verdes, esquites, and enchiladas.