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Stage 1 of 3
epazotl
Nahuatl · pre-1500s
"a strong-smelling cooking and medicinal herb"
named for the pungent-smelling herb (epatl skunk + tzotl sweat/dirt)
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Stage 2 of 3
epazote
Spanish · 1600s
"a pungent culinary herb used with beans and stews"
adopted into Mexican Spanish with the Nahuatl name intact
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Stage 3 of 3
epazote
English · 1920s
"a strong-flavored herb used in Mexican cooking"
entered English through Mexican cookbooks and Southwestern cuisine
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