Oddly, this plant is best known in two cuisines: Canadian and Creole. What?!
Native American tribes along the east coast and areas east of the Mississippi first used Sassafras. Used for stews and drinks the ground sassafras leaves impart 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.
Ground sassafras is also used in a thickening agent called filé powder and is a most often used in gumbo where the sassafras powder develops a mucilaginous quality when added to hot liquids. The resulting texture is robust and silky.
|Recommended Applications||Traditionally 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.|
|Basic Preparation||Ready to use as is, no preparation is necessary.|
|Cuisine||American, Cajun, Canadian, Creole, North American|
|Taste & Aroma||Acidic & Fruity, Citrus, Sweet|
|Shelf Life||2 Years|
|Handling / Storage||Store in a cool, dry place.|
|Country of Origin||United States|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|