Huacatay It is the bold and aromatic secret of Peru: a herb so essential for the Andean cuisine that many chefs call it “soul of Peruvian sauces”.
Known as Peruvian black mint and originally from the Highlands of South America, Huacaday (Tats minute) offers a unique flavor of its kind that melts mint, basil, dragoncello and citrus fruits in a single and powerful leaf.
Used in iconic Peruvian dishes such as Ocopa AND Kilos huacatayThis grass is not just an ingredient: it is a connection to centuries of culinary tradition.
In this guide, we will explore everything you need to know about Peru’s black mint: its origins, its uses, the health benefits and how to put it in your kitchen, be fresh, in the form of pasta or cultivated in your courtyard!
What is Huacatay?
Huacatay (pronounced Wah-Kah-Tie) is an original bold and aromatic herb of the Andes, commonly known as Peruvian black mint.
Its scientific name is Tats minuteand belongs to the calendar family.
Even if it is sometimes called mint, its flavor is much more complex: the fold notes Mint, basil, dragoncello and citrus fruits With a slightly bitter and earthy finish.
In Peruvian cuisine, Huacatay is a basic Peruvian ingredient in traditional sauces such as Kilos huacatay AND Ocopagiving them their distinctive green color and their vibrant flavor.
It is generally used as fresh grass, in the form of pasta or dry, and it is essential in many Andine and plateau dishes.
Beyond the kitchen, Huacatay has long been used in traditional medicine for its digestive and anti -inflammatory properties.
How Huacatay is used in Peruvian cuisine
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Huacatay is a Herb Cornerstone in Andean and Peruvian cuisineEspecially in highlands and southern regions.
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It is more famous used in Kilos huacatayA creamy green sauce served with grilled meats, potatoes and rice.
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Another iconic dish, Opopa ArequipeñaHuacatay mixture with cheese, walnuts and Aji Amarillo for a rich sauce poured on boiled potatoes.
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Is often mixed with garlic, onions, chilli pepper and fresh cheese To create vibrant diving sauces or marinates.
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Improves the flavor of guinea pig (Fried guinea), roasted chicken and even soups and stewed.
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Chefs use huacatay to add Terrosa freshness and depth with otherwise rich or spicy dishes.
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Both fresh and in the form of pasta, brings a Authentic Peruvian flavor It is difficult to replace with substitutes.
