The large, delicate leaves of the Mexican pepperleaf tree have a complex aroma that is reminiscent of the berries of black pepper (P. nigrum). It is also related to it. In Central America, where this species is native, food is wrapped in fresh leaves and steamed or braised. Pureed leaves are an important ingredient in the sauce “Mole verde”. In Mexico, cocoa is flavoured with Mexican pepperleaf and a green liqueur called Verdín is made from it. Dried leaves no longer contain the full aroma, so they should be used fresh if possible.

Like sassafras or nutmeg, to which it resembles in taste, the pepper leaf or Hoja santa contains saffron. This is said to have a hallucinogenic effect in higher doses and is also believed to have a carcinogenic effect.

• Edible Leaves
• Culinary Group Kitchen herbs
• Taste aromatic
• Trivial Names Mexikanischer Blattpfeffer, Ohrenpfeffer, Makulan, Hoja santa, Yerba santa, Hierba santa, Mexican pepperleaf, Acuyo, Tlanepa, Anisillo, Root beer plant, Vera Cruz pepper, Sacred pepper, Poivre mexicain
• Size 30 cm
• Taxonomy Piperaceae (pepper family) Piper auritum
• Origin Mesoamerica, North-Andes (Map)
• Locality Palmengarten Frankfurt (FRP) 2015