subtle, with woody, fresh notes. Curry leaves
are added to stews or other simmered dishes,
or briefly sautéed to flavor a cooking oil.
They are also remarkable for containing
unusual alkaloids (carbazoles) with
antioxidant and antiin-flammatory properties.
Curry Plant Curry plant is a Mediterranean
member of the lettuce family, Helichrysum
italicum, that has been said to be reminiscent
of Indian curries. It does contain a number of
terpenes that give it a vaguely spicy, pleasant
aroma; it’s used to flavor egg dishes, teas, and
sweets.
Epazote Epazote is a scented member of the
large “goosefoot” family, which also provides
us with spinach, beets, and the grain quinoa.
Chenopodium ambrosioides is a weedy native
of temperate central America that has spread
throughout much of the world, and lends a
characteristic aroma to Mexican beans, soups,
and stews. That aroma is variously described