| Pepicha (Pipicha) | |
|---|---|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Asterales |
| Family: | Asteraceae |
| Tribe: | Tageteae |
| Genus: | Porophyllum |
| Species: | P. tagetoides |
| Binomial name | |
| Porophyllum tagetoides |
|
Pipicha (Porophyllum tagetoides) is a sunny short-lived perennial plant used in Mexican cooking, where it is often used to flavor meat dishes. It has a strong taste akin to fresh cilantro with overtones of lemon and anise. [1]
In some Mexican markets fresh and dried material is available for sale as a condiment. It is also used as a medicinal herb. [2]