Chipilín

Crotalaria cajanifolia, C. longirostrata

leaf

Small leaves with a grassy pea flavor, mixed into tamale dough and rice soups.

Origin

Southern Mexico and Guatemala

Season (United States)

all year round

Preparation

Only the leaves, cooked: its seeds and roots are toxic.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

In Chiapas, chipilín tamales are a festive dish.