Porophyllum linaria

Pepicha (Pipicha)
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Asterids
Order:	Asterales
Family:	Asteraceae
Tribe:	Tageteae
Genus:	Porophyllum
Species:	P. linaria
Binomial name
	Porophyllum linaria; (Cav.) DC.
Synonyms
	Porophyllum tagetoides (Kunth) DC.

Porophyllum linaria (pipicha, pepicha, chepiche) is a sunny short-lived perennial plant used in Mexican cooking, where it is often used to flavor meat dishes. It has a strong taste akin to fresh cilantro with overtones of lemon and anise.^[1]

In some Mexican markets fresh and dried material is available for sale as a condiment. It is also used as a medicinal herb.^[2]

^ Soule, J. A. 2011. Father Kino's Herbs: Growing and Using Them Today. Tierra del Sol Institute Press, Tucson, AZ.
^ Soule, J. A. 1993. Systematics of Tagetes (Compositae). Ph. D. Dissertation. University of Texas at Austin. Austin, TX.

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[1] Soule, J. A. 2011. Father Kino's Herbs: Growing and Using Them Today. Tierra del Sol Institute Press, Tucson, AZ.

[2] Soule, J. A. 1993. Systematics of Tagetes (Compositae). Ph. D. Dissertation. University of Texas at Austin. Austin, TX.

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