Huacatay

Huacatay (Tagetes minuta) is an Andean herb often called Peruvian black mint. Despite the nickname, it is not a true mint; it belongs to the marigold family and has an intensely aromatic, resinous character. The flavor sits between mint, basil, tarragon, and oregano, with subtle citrus and floral marigold notes, plus a gently anise-like edge. Fresh leaves are most prized, but the herb is also sold as purees, frozen leaves, or concentrated pastes.

In Peruvian cooking, huacatay is foundational to green sauces such as ocopa and ají de huacatay, where it brings brightness and depth to potatoes, corn, and grilled meats. It’s potent, so a little goes a long way; add near the end of cooking or blend raw into sauces to preserve its perfume. When fresh huacatay is unavailable, cooks often rely on jarred paste or thoughtfully combined substitutes to approximate its distinctive profile.