What is Tagetes minuta or huacatay?
Tagetes minutes, popularly known as huacatay o huacatayaIs a annual herb belonging to the Asteraceae family. It is characterized by its erect appearance, and can reach up to two meters in height. Its leaves are lanceolate, toothed, and of a intense and penetrating odor, a blend of mint, basil, lemon and tarragon. This fragrance is due to the essential oils present as tiny orange dots on the edges of the leaves.
Originally from the South American AndesTagetes minuta grows wild in countries such as Peru, Bolivia, Ecuador, Chile, Argentina, and Paraguay. In Peru, it thrives on the coast, mountains, and jungle, adapting to the diversity of agricultural regions. Outside of South America, it has spread to other continents and is sometimes considered an invasive plant.
Other names and geographical distribution of Tagetes minuta
The cultural richness of the Andes is reflected in the variety of names by which Tagetes minuta is known:
- Huacatay, huacataya, huatacay (Peru, Arequipa)
- chinchu (Peru)
- Wacataya (Bolivian)
- Chinchilla (Argentina, Spain)
- Quinchihue (Chile)
- Asnayuyo (Ecuador)
- Suico (Paraguayan)
- Kawunyira (Uganda)
The term "huacatay" comes from the Quechua "wakatay" and the plant also has botanical synonyms such as Tagetes bonariensis, Tagetes glandulifera, Tagetes glandulosa, Tagetes porophyllum y Tagetes tinctoria.
Botanical description and cultivation
Tagetes minuta is a robust annual plant with erect stems, elongated, serrated leaves, and small yellow flowers grouped in inflorescences. It grows easily in well-drained soils with good sunlight exposure. It does not require pre-germination treatments; simply press the seeds lightly onto the moist substrate, keeping them away from direct sunlight until germination. The ideal temperature ranges between 15 and 25°C. The young shoots present a intense flavor, citric y hot spicy, highly appreciated in gastronomy.
Characteristic flavor and aroma
The flavor of huacatay is unique and unmistakable. Its intense and fresh aroma is reminiscent of mint, basil, and lemon, with hints of tarragon. Upon tasting, it provides refreshing, herbaceous, and slightly citrus notes, making it ideal for pairing with a wide range of ingredients. This explains why, traditionally, its presence has been indispensable in Andean cuisine.
Tagetes minuta and its use in Peruvian food
In Peruvian cuisine, huacatay is an essential condiment Both in everyday preparations and in festive dishes. Its use adds depth and freshness to stews, meats, poultry, fish, seafood, potatoes, and corn. Huacatay is commonly found in fresh leaf form, chopped or ground, or in creamy sauces made with leaves crushed in a mortar or blended with oil.
Main Peruvian dishes with huacatay
- Ocopa: A thick, creamy sauce typical of Arequipa, featuring huacatay as the central ingredient, along with yellow chili pepper, peanuts, and fresh cheese. It's served over boiled potatoes.
- Chicken chili: Traditionally, some recipes include huacatay leaves to enhance their flavor.
- Pachamanca: An ancestral preparation where meats and vegetables are cooked underground alongside aromatic herbs such as huacatay and chincho.
- Papa a la huancaÃna: Although the main ingredient is the yellow chili sauce, huacatay is sometimes added to provide a fresh, herbaceous note.
- Stuffed Cause: Chopped huacatay can be incorporated into the filling to enhance the flavors.
- Huacatay cream or sauce: A versatile sauce used as an accompaniment to chicken, grilled meats, or potatoes. It's prepared by grinding fresh leaves with oil and, sometimes, with chili and cheese.
Other preparations and uses
- Season the grilled chicken (it is part of its dressing).
- Accompany fatty fish or seafood, adding freshness to ceviches and tiraditos.
- Taste regional stews like the northern dry.
- Use in dip sauces for snacks or in salads.
- In fusion cuisine, it is used to give an Andean touch to signature dishes.
How is huacatay prepared and preserved?
Huacatay is mostly consumed fresh, as its dried leaves lose much of their aroma and flavor. Whole sprigs can be added to stews (removing them at the end) or, more commonly, the leaves are ground in a mortar or blender into a paste. This paste is easily incorporated into sauces, marinades, and dressings.
To preserve it, the ideal is to keep it in microperforated bags in the lower part of the refrigerator, where it can be stored for a week. You can also purchase huacatay in powder or flakes, although the flavor will be less intense than fresh.
Medicinal properties and functionality
In addition to its culinary use, Tagetes minuta is recognized for its medicinal properties traditional:
- Digestive: It helps improve digestion and is effective against gastric pain.
- Carminative and purifying: Effective for bloating problems and promotes biliary and liver function.
- Purgative, vermifuge and antispasmodic: It is used in traditional medicine to treat parasites and stomach spasms.
- Relief from colds and bronchitis: The decoction of fresh flowers and leaves helps with respiratory conditions.
- Calming and aromatherapy: The essential oil is used in perfumery and natural therapies.
Nutritional benefits
The huacatay is a good source of vitamins A and C, iron and calcium. Its nutritional profile per 100 grams includes:
- Calories: 285 Kcal
- Carbohydrates: 52 g
- Proteins: 19.9 g
- Fat: 6 g
- Fiber: 29.8 g
- Calcium: 1488 mg
- Match: 276 mg
- Iron: 87.47 mg
- Thiamine: 0.288 mg
- Riboflavin: 1.421 mg
- Niacin: 6.561 mg
Its low content of cholesterol making it an ideal choice for healthy diets.
Secondary and industrial uses
Beyond the culinary and medicinal fields, huacatay has other important uses:
- Organic pesticide: Effective as a natural nematicide in agricultural crops.
- Ingredient in the food industry: It is incorporated into meat, fish, sausage and bakery products.
- Aromatic herb: Used as an additive in infusions and spice mixtures.
Cooking tips and substitutes
When fresh huacatay is not available, a mixture of cilantro and parsley can approximate its flavor, although it never quite matches it. In Peru and in international cuisine, it is valued for its ability to enhance the flavor in dishes with fatty ingredients, such as fish and meat, and in accompaniments such as sauces and stews.
Popular also in the Bolivian cuisine (in llajuas and humacha cheese) and Ecuadorian, Tagetes minuta has transcended its place of origin to become part of global flavors. It has even found its place in Europe as a seasoning for fish and adding an exotic touch to salads.
Tagetes minuta, or huacatay, with its penetrating aroma and fresh, complex flavor, is much more than an Andean herb: it bridges cultures, tradition, and modernity. Its value goes beyond the kitchen, providing nutritional and medicinal benefits and standing out for its versatility and importance in Peruvian and South American gastronomic identity. Incorporating huacatay into your cooking means discovering a world of nuances, history, and health in every dish.