Porophyllum linaria
(Redirected from Pipicha)
| Porophyllum linaria | |
|---|---|
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Asterales |
| Family: | Asteraceae |
| Genus: | Porophyllum |
| Species: | P. linaria
|
| Binomial name | |
| Porophyllum linaria | |
| Synonyms | |
|
Porophyllum tagetoides (Kunth) DC. | |
Porophyllum linaria[1][2] (pipicha, pepicha, chepiche) is a sunny short-lived perennial plant used in Mexican cuisine, where it is often used to flavor meat dishes. It has a strong taste akin to fresh coriander with overtones of lemon and anise.[3]
In some Mexican markets fresh and dried material is available for sale as a condiment. It is also used as a medicinal herb.[4]
References[edit]
- ^ "Porophyllum linaria (Cav.) DC". Plants of the World Online. The Trustees of the Royal Botanic Gardens, Kew. n.d. Retrieved November 25, 2022.
- ^ "Porophyllum linaria (Cav.) DC". Catalogue of Life. Species 2000. n.d. Retrieved November 25, 2022.
- ^ Soule, J. A. 2011. Father Kino's Herbs: Growing and Using Them Today. Tierra del Sol Institute Press, Tucson, AZ.
- ^ Soule, J. A. 1993. Systematics of Tagetes (Compositae). Ph. D. Dissertation. University of Texas at Austin. Austin, TX.
 | This Tageteae article is a stub. You can help Wikipedia by expanding it. |