Mexican Pepper Leaf

Perennial shrub to 1m high, suckering, large aromatic leaves.

Native to Central America and widely used in Mexican cooking—especially in regions like Oaxaca—it’s often wrapped around fish or meat, used to flavour sauces or folded into tamales. The flavour is distinctive and surprisingly complex: slightly aniseed-like, with notes of black pepper, eucalyptus, and a soft, almost vanilla-like warmth that lingers in the background.