Papalo Benefits: The Bold Herb with Surprising Healing Power

If you’ve never heard of papalo, you’re not alone—but once you taste it, you won’t forget it. This aromatic herb, native to Mexico and Central America, is more than just a bold flavor—it’s a traditional powerhouse of nutrition and healing. In this article, we’re diving into the real papalo benefits that make it a hidden gem in the plant-based world. From soothing digestion to adding a fresh punch to your dishes, papalo has earned a spot in kitchens for generations.

Whether you’re curious about how to eat it or wondering if science backs up the traditional uses, we’ll cover it all here with practical tips and cultural context. Let’s start with the story of how I first met this unforgettable herb.

Why Papalo Benefits Deserve the Spotlight

My First Taste of Papalo in a Puebla Market

I still remember the first time I tasted papalo. I was in Puebla, Mexico, on a trip that was supposed to be all about mole and masa. But it was a simple street taco that changed everything. The vendor handed me a warm cemita piled high with avocado, queso fresco, and a single leafy herb I didn’t recognize. One bite and I was hooked.

It wasn’t cilantro, and it wasn’t arugula—but something wild and peppery, almost minty with a sharp, citrusy finish. When I asked what it was, he smiled and said, “Papalo.” That moment stayed with me—and so did the experience of discovering the bold flavor and healing potential that would later inspire me to learn more about papalo benefits and how this herb supports both body and tradition.

I later wrote about that taco on my blog when I shared my papalo tacos recipe—a plant-powered version that still captures the vibrance of that Puebla market. Papalo became more than a flavor for me. It became a symbol of how food can surprise and nourish us in ways we don’t expect.

What Exactly Is Papalo and Why Should You Care?

Papalo, sometimes called “summer cilantro” or “Bolivian coriander,” is a leafy herb native to Mexico and Central America. Its botanical name is Porophyllum ruderale, and it grows easily in hot climates. But what really makes papalo shine are its benefits—both culinary and medicinal. It’s naturally high in antioxidants, offers anti-inflammatory compounds, and has long been used in folk remedies for things like stomach upset and low immunity. In fact, recent research supports these traditional uses, highlighting the herb’s role in managing oxidative stress and inflammation according to a study published by the NIH.

What really surprised me was learning that papalo contains three major vitamins: A, C, and K—all key for skin, immune function, and circulation. When you look at it from a nutritional standpoint, it holds its own next to kale or parsley. I’ve written more about papalo’s background in my full papalo guide, but here’s the short version: if you love herbs that do more than just add flavor, you’ll want this one in your kitchen.

Papalo Benefits That Go Beyond Flavor

Supports Digestion and Reduces Bloating

For generations, papalo has been a go-to herb in traditional Mexican medicine, especially when it comes to digestion. My abuela used to swear by chewing fresh papalo leaves after a heavy meal to “settle the belly,” as she’d say. While it sounded old-fashioned at the time, modern herbalists are taking a fresh look at those ancestral practices—and they’re finding science to back up these traditional papalo benefits.

Papalo is believed to support the gastrointestinal system by easing bloating, reducing gas, and stimulating healthy gut function. It’s especially helpful when added raw to meals that are otherwise heavy or greasy. That’s why you’ll often find it in traditional street foods like cemitas, gorditas, or even spicy tacos. Its bitter, peppery nature acts as a natural digestive aid—one of the most widely appreciated papalo benefits among those who use it regularly.

One of my favorite ways to enjoy this benefit is through papalo tea. Sipping a warm cup made from the fresh leaves can help calm the stomach after dinner—like peppermint, but with more edge.

Naturally Rich in Antioxidants and Vitamins

Beyond digestion, papalo is packed with nutrients that strengthen your body at the cellular level. It contains a unique blend of vitamins A, C, and K, all crucial for immune support, bone health, and skin vitality. It’s also rich in antioxidants, which help fight oxidative stress and free radicals in the body—important for reducing inflammation and supporting long-term health.

The antioxidant content in papalo is similar to what you’d find in herbs like oregano or even rosemary. These compounds, particularly flavonoids and phenolic acids, can protect cells from damage and are linked to lower risks of chronic disease.

I’ve compared its nutritional power to other botanical ingredients like rose petals, which are also rich in antioxidants and used in teas or infusions. When you combine flavor with function, papalo stands out as one of the most useful herbs in the plant-based pantry.

How to Eat Papalo for Maximum Benefit

Eat It Raw—Here’s How Mexicans Do It

If you’re wondering how to actually eat papalo, you’re not alone. Most people outside of Mexico have never even heard of it, let alone tasted it. But in Puebla and Oaxaca, papalo is as essential as cilantro or epazote. The key to unlocking its papalo benefits is to eat it raw.

The most iconic use? The cemita poblana—a sesame roll sandwich layered with avocado, beans, fried tofu (or meat traditionally), and a few bold papalo leaves. The herb is never chopped. It’s placed whole in the sandwich, letting its sharp bite stand on its own. When I recreate this dish at home, I follow the same principle in my papalo salsa recipe—leaving it uncooked to preserve its essential oils and medicinal properties.

Papalo’s robust flavor can be intense for first-timers, so start small. A few leaves go a long way in salads, sandwiches, tacos, or even wrapped in lettuce rolls. Think of it like arugula with extra punch.

Herbal Uses in Modern Kitchens

Beyond the taco stand, papalo is making its way into more experimental dishes. Its bold profile holds up well in modern recipes—from fresh herb oils to plant-forward pizzas. Yes, I even made a version of deep dish with it. The bitter notes from the leaves balanced beautifully with roasted tomato and caramelized onions in my papalo deep dish pizza.

To preserve papalo’s nutritional power, skip cooking and instead muddle it into vinaigrettes, blend it into dips, or steep it into herbal infusions. You can also freeze it in olive oil cubes for later use. The possibilities are endless once you know how to tame its wild flavor.

Why Papalo Has Been Used for Centuries

Ancient Beliefs About Energy and Healing

Long before researchers studied antioxidants and phytochemicals, communities across Central and South America were already using papalo for its healing powers. My grandmother would brew a strong herbal tea with papalo when anyone in the family had digestive troubles, a sore throat, or even just low energy. She called it her “green remedy.”

Traditional Mexican herbalists believe papalo supports internal balance, particularly for regulating body heat and energy. In rural areas, it’s still taken as a morning tonic for those recovering from illness or fatigue. It’s also used to relieve headaches and hangovers—likely because of its bitter compounds that aid liver function.

You’ll even find mentions of papalo in the herbal pharmacopeias of Oaxaca, often combined with other plants in calabacitas-based dishes that support gut health. I’ve shared one of my favorite versions of this dish in my calabacitas recipe—a gentle, earthy meal that pairs beautifully with papalo’s bold notes.

What Science Says About Papalo Today

While research on papalo is still emerging, there are growing signs that the traditional uses weren’t just old wives’ tales. Recent studies suggest papalo may have antibacterial properties, particularly against common digestive pathogens. Other reports mention its potential in helping manage mild hypertension, which aligns with its folk use for calming the nervous system.

Scientists are also examining papalo for its anti-inflammatory effects, owing to its concentration of flavonoids. These plant compounds have shown promise in supporting cardiovascular health and immune regulation. While we’re still waiting for large-scale clinical trials, it’s clear that papalo deserves more attention in the plant-based wellness world.

I’ve explored similar traditional-modern connections in my Stokes purple sweet potato recipe—another plant whose roots go deep in indigenous food medicine. Just like sweet potatoes, papalo bridges the gap between flavor, culture, and science.

FAQs About Papalo Benefits

Conclusion

Papalo may not yet be a household name, but it has all the traits of a super herb—bold in taste, rich in nutrients, and steeped in tradition. From easing digestion to powering up your plate with antioxidants, the benefits of papalo are as compelling as its flavor. Whether you’re curious about herbal healing or just looking to liven up your next taco night, papalo is a plant worth knowing. Start with a few leaves, keep it raw, and let your taste buds—and your body—thank you.