Ingredient Spotlight: Chipilín

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Chipilín, or chepil, is a legume native to Southern Mexico and Central America. Its delicate leaves have traditionally been eaten as greens or used as an herb to flavor rice, soup, Oaxacan tamales, and Salvadoran pupusas.

Chipilín is not cultivated on an agricultural scale; it's something you might find at farmers' markets, in home gardens, and growing in the wild. Both the leaves and the flowers are edible, though the leaves don't develop much of a taste until cooked. We recently tried chipilín in a Oaxacan rice recipe. It was pleasantly pungent and herbaceous – not overwhelming but enough to add some depth to the dish.

Get the recipe here:

Arroz con Chepil on Seasons of My Heart

Have you ever eaten or cooked with chipilín? We want to try more recipes!

(Image: Emily Ho)

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Emily Ho is a Los Angeles-based writer, recipe developer, and educator on topics such as food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network. Learn more at Roots & Marvel

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