Pápalo originates from Bolivia but Mexican cuisine couldn't be imagined without it. It's an annual, up to 1.50m high herb that can be harvested until autumn. Then, it forms composites that look similar to dandelions. It's an old Middle and Latin American spice herb and also known as Bolivian coriander. Pápalo is exclusively used freshly for seasoning grilled meat, beans, or tortillas. Dried, it loses its flavour, Furthermore, it shouldn't be boiled. Its taste reminds slightly of cilantro with a touch of rocket and rue. Young leaves still contain fewer essential oils and taste milder, older leaves have an enormously high seasoning power. Many traditional, Mexican restaurants have a small bouquet of pápalo in a vase or a water glass on their tables. Guests can pick some leaves for seasoning if they wish.
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