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Black Mint
Huacatay
Appears in
By Morena Cuadra and Morena Escardó
Published 2014
This is a popular herb used in many Peruvian dishes—mostly in the Andes—which imparts its characteristic pungent flavor to many soups and stews. It is hard to think of a delicious locro, or a creamy ocopa sauce without the sharp taste of this herb. You can also enhance a simple ají sauce with just a few chopped huacatay leaves or a teaspoon of huacatay paste.
This aromatic leaf is also called “black mint” because it is part of the same family of herbs. Just like mint, it’s better to use it sparingly, as it has a pungent taste that can easily become overpowering.