Cookbook:Huacatay
| Huacatay | |
|---|---|
 | |
| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Huacatay or Peruvian black mint, is a herb native to South America.[1][2]
Characteristics
[edit | edit source]Huacatay leaves come in long, thin, fronds, with toothed edges.[1][2] The color is dark green, and the texture is somewhat succulent.[1][2] The flavor is strong and herbal, with hints of citrus and cooling mint.[1][2]
Seasonality
[edit | edit source]The herb is available year-round where it grows.[1][2]
Selection and storage
[edit | edit source]Huacatay is available fresh, dried, frozen, or processed into paste.[2][3] Store huacatay like other fresh green herbs in the fridge,[1] wrapped in plastic or a damp towel to delay wilting.[2]
Use
[edit | edit source]The fresh leaves are typically ground into a paste, which is then used to flavour recipes both raw and cooked.[2] It is particularly prominent in Peruvian cuisine, where the herb is incorporated into sauces, salads, stews, and beverages.[3] When experimenting with huacatay, add it little-by-little to account for the strong flavor.[2]