Mexican tea for aromatic dishes and medicinal tea
Mexican tea is a spicy, aromatic culinary and medicinal herb grown in many regions of Latin America, especially Mexico and the Caribbean.
The herb is an excellent remedy for stomach and intestinal ailments such as indigestion, cramps and ulcers. It is also used as a seasoning for beans to flavor and reduce gas and bloating after eating them. Mexican tea is thought to contain compounds that can help break down oligosaccharides, which are sugar chains found in the outer layers of beans that are known to cause gas.
It has a very exotic taste that cannot be described and must be tried
Mexican tea is used as a leafy vegetable, herb, and herbal tea for its intense flavor. Raw, it has a resinous, medicinal flavor similar to oregano, anise, fennel or even tarragon, but stronger. The aroma of the plant is unique. A common analogy is with turpentine or creosote. It has also been compared to citrus, savory and mint.
Its flavor dissipates with heat, so add it toward the end of the cooking process. Perfect in beans, its most famous use, or in vegetable stews and soups, where the plant adds a soothing earthy element. The flavor profile of the herb pairs particularly well with dairy products, including eggs, sour cream and cheese.
As a tea (and added to meals) it is particularly suitable for eliminating intestinal parasites such as pinworms, roundworms and hookworms. Its leaves contain a compound known as ascaridol, which is toxic to many types of worms.
Properties of Dysphania ambrosioides
Anti-inflammatory, antiviral and anti-parasitic (eliminates intestinal worms) action.
It is used for respiratory problems such as bronchial asthma, catarrh, bronchitis, flu, laryngitis, cough. Strengthens the lung. Improves joint healing. Indicated for muscle cramps and bruises.
Medicinally, its leaves are made into a tea to treat indigestion and stomach complaints, and it is called "worm seed" because of its use to eliminate parasites.
The herb is an excellent source of folic acid for the production of healthy red blood cells and manganese for supporting the development of connective tissue. It is also a good source of calcium to strengthen bones and teeth, magnesium to maintain optimal nerve function, copper to promote healthy metabolism, iron and contains less fiber, phosphorus, zinc and vitamin C.
How to use Mexican tea
Culinary Purpose: Use in making white beans, vegetable stews, chili, enchiladas, soups, and baked dishes. Pairs well with mushrooms, corn, tomatoes, potatoes, squash, avocados, meats such as pork, poultry, rabbit, beef, and fish, aromatics including onions, garlic, and chili peppers, herbs such as cilantro, oregano, and parsley, and cheeses.
Add 1/2-1 tsp. to the dish, 10 minutes before the end of cooking. 1 tsp is used for 1 kg of beans.
Tea: 1 tablespoon of the herb is poured with 1 liter of boiled water. Allow to infuse for 3-5 minutes, then strain. Take 2-3 cups daily, during meals.
Externally used to eliminate lice and nits: Wash the hair with the tea once a day. Avoid contact with eyes.
Contraindications
The use of Dysphania ambrosioides in large quantities can be toxic, so it is not recommended, especially for women who are breastfeeding or pregnant, and for children.
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