Sassafras Leaves, Ground

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Oddly, this plant is best known in two cuisines: Canadian and Creole. What?!

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Native American tribes along the east coast and areas east of the Mississippi first used Sassafras. Used for stews and drinks the leaf imparts a lemonade-like flavor much like sorrel does, but with hints of camphor and old wood. It’s used as a souring agent in food and has a natural sweetness to it. If during cooking you smell a hint of root beer it is because sassafras is the original root beer flavor.

Sassafras is also used in a thickening agent called filé powder and is a most often used in gumbo where the powder develops a mucilaginous quality when added to hot liquids. The resulting texture is robust and silky.

Additional Info

Dietary NotesNo
Country of OriginUnited States
QualitiesAll Natural, Gluten-Free, Kosher Parve, Non-GMO
Handling / StorageStore in a cool, dry place.
Shelf Life2 Years
Taste & AromaAcidic & Fruity, Citrus, Sweet
Product StylePowder
CuisineAmerican, Cajun, Canadian, Creole, North American
Basic PreparationReady to use as is, no preparation is necessary.
Recommended ApplicationsTraditionally used in the Gumbo File spice blend and in Creole Cuisine. Sassafras powder is used for its unique flavor and is sometimes used as a thickening agent.
IngredientsSassafras Leaves


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