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Crotalaria longirostrata, the Chipilín, is a perennial legume that is native to Mexico and Central America. Other common names include Chepil, Chepilin, and Longbeak Rattlebox.



Chipilín leaves are a common leafy vegetable in the local cuisines of southern Mexico, including Chiapas, Oaxaca, and Tabasco, and Central America, especially El Salvador and Guatemala. The leaves are high in iron, calcium, magnesium, and beta carotene. They can be boiled and served green, dried and used as an herb, or added to tamale doughs for color and flavor.

Chipilí­n is an herb that is used and found mostly in southern Mexico, in the states of Chiapas, Tabasco and Oaxaca, and parts of Central America. It grows in bushes that grow many feet tall, with skinny stems. The leaves are green, thin and small. It is cooked, steamed, boiled, mixed with dough for tamales and tortillas or dried for seasoning.


Chipilín cooked many different ways like soup, tamalitos de chipilín, stew, then in a delicious omelette…

Read More at Wikipedia.
Recipes using Chipilin.
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