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The Pipicha is an herb from the state of Puebla, Mexico. It is used in Mexican cooking in different ways, depending on your state, fresh or dried.

This plant has a form that emulates that of a butterfly. Has a mild flavor, less strong than the papalo, but a little stronger than the cilantro. This plant is an important source of vitamins B, C, phosphorus, calcium and iron. This plant can be used to accompany several types of meat such as chicken, quail, red snapper, tilapia, etc ....