Biology:Porophyllum linaria
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Short description: Species of plant
| Porophyllum linaria | |
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| specimen of a Porophyllum linaria | |
Scientific classification 
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| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Asterales |
| Family: | Asteraceae |
| Genus: | Porophyllum |
| Species: | P. linaria
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| Binomial name | |
| Porophyllum linaria | |
| Synonyms | |
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Porophyllum tagetoides (Kunth) DC. | |
Porophyllum linaria[1][2] (pipicha, pepicha, chepiche) is a sunny short-lived perennial plant used in Mexican cuisine, where it is often used to flavor meat dishes. It has a strong taste akin to fresh coriander with overtones of lemon and anise.[3]
In some Mexican markets fresh and dried material is available for sale as a condiment. It is also used as a medicinal herb.[4]
References
- ↑ "Porophyllum linaria (Cav.) DC.". The Trustees of the Royal Botanic Gardens, Kew. n.d.. https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:30183731-2.
- ↑ "Porophyllum linaria (Cav.) DC.". Species 2000. n.d.. https://www.catalogueoflife.org/data/taxon/4LYF3.
- ↑ Soule, J. A. 2011. Father Kino's Herbs: Growing and Using Them Today. Tierra del Sol Institute Press, Tucson, AZ.
- ↑ Soule, J. A. 1993. Systematics of Tagetes (Compositae). Ph. D. Dissertation. University of Texas at Austin. Austin, TX.
Wikidata ☰ Q15599610 entry
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