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Peruvian Cuisine



A fragant Andean hern used in many dishes along with several kinds of chili peppers. It is also know as black mint, and its pungent aroma and flavor is better when used in small quantities.

It is used as a culinary herb in Peru, Ecuador, and parts of Chile and Bolivia, where it is called by the Quechua term Huacatay. It is commonly sold in Latin grocery stores in a bottled, paste format as black mint paste.