Epazote is a herb with 201 known flavor compounds. Epazote appears in 30 recipes, most commonly in mexican cuisine. Epazote has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Epazote's inventory contains 35. Most of the other 166 compounds are below detection threshold.
+ 23 more — showing top 12 by class and threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Epazote's 201 known compounds break down by aroma category. Percentages are of compounds with a known label.
No chemistry specific to epazote has been recorded. Every compound below appears in more than 10% of the foods in the graph — these are the vitamins, amino acids and common fatty acids nearly everything carries, not this ingredient’s aroma profile. Treat pairings involving it as unsupported until it is characterised.
Ordered by measured impact in epazote — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Limited data for this ingredient
Our sources don't yet contain a dedicated aroma analysis for epazote. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.
Epazote and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Compare Epazote side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
<i>Dysphania ambrosioides</i> is a widely distributed species with a traditional use in folk medicine, but it exhibits marked chemical variability that limits its standardization.... Read abstract →
In this article, we report a comprehensive analysis of the chemical composition and biological activity of <i>Dysphania ambrosioides</i> essential oil (DA-EO) originating from Bulg... Read abstract →
<i>Dysphania ambrosioides</i>, commonly known as epazote, is a medicinal plant of great relevance in traditional Latin American medicine. Its cultural roots and pharmacological pro... Read abstract →
There is a growing trend in food fortification to use natural products to improve quality during production and processing. We study the effect of high-intensity ultrasound (HIU),... Read abstract →
The bioinsecticidal and repellent effect of four plant powders (<i>Chenopodium ambrosioides</i>, <i>Piper auritum</i>, <i>Laurus nobilis</i>, and <i>Origanum vulgare</i>) was evalu... Read abstract →