Introduction

It is often used in Mexican cuisine for tamales, the fish or meat wrapped in fragrant leaves for cooking, and as an essential ingredient in mole verde, the green sauce originated in the Oaxaca region of Mexico. It is also chopped to flavor soups, such as pozole, and eggs.

Reference

1. Monzote, Lianet, et al. "Chemistry, cytotoxicity and antileishmanial activity of the essential oil from Piper auritum." Memórias do Instituto Oswaldo Cruz 105.2 (2010): 168-173.

Major Compound Details

Minor Compound Details