A leaf for the comal
These are whole dried leaves of the criollo avocado, Persea americana, and the bag is plain about their smell: strong. The bag shows no method we can read. For tea, the product description has you bring water to a boil, drop in two or three leaves and give them about five minutes. The 2 oz bag makes 30 cups that way, and we also sell 3.5 oz and 7 oz.
In a Mexican kitchen the leaf goes into the pot as often as into the cup. Toast one on the comal for a few seconds and it flavors mixiotes, barbacoa, a pot of black beans, a broth or a marinade for meat. With black beans it can stand in for epazote. Pick the 7 oz bag if your beans simmer every week.
In YERBERO herbs and teas, Hoja de aguacate criollo is filed under A in the herbolario A–Z, next to Ajo japonés.