Porophyllum linaria
 | This article needs additional citations for verification. (December 2009) |
| Pepicha (pipicha) | |
|---|---|
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 (Cav.) DC.
| |
| Synonyms | |
|
Porophyllum tagetoides (Kunth) DC. | |
Porophyllum linaria (pipicha, pepicha, chepiche) 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 coriander 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]
References[]
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