Such a delight to discover a widely used Mexican herb, hoja santa or Mexican pepperleaf, that has nearly the same taste as sassafras! It helps me bridge the cultural gap between Pennsylvania, where I brewed this, and Oaxaca, whose mole negro recipe inspired this twist on chocolate stout.
experimental beers with a botanical twist
Avocado (Persea americana) is all the rage among North American foodies, but the leaves, hojas de aguacate, can be used in cooking, too. The Culinary Lore website has a useful article on Avocado Leaves in Mexican Cooking. It notes that the leaves may be used fresh, dried, or crumbled into a powder, and describe the taste as similar to licorice and anise.