How to Eat Sassafras
Filé powder, made from the dried leaves of the native North American sassafras tree, can be used to make teas and add flavor to cuisines. Since the 1600s, American Indians have pounded sassafras leaves into a powder and added them to soups and stews. The root bark was once used as a flavoring agent in candies and root beer but the FDA now prohibits its use because of potential carcinogens. Filé powder can still be purchased because the leaves do not contain safrole like the bark and roots. Does this Spark an idea?
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Things You'll Need
- Sassafras limbs with leaves
- Knife
- Blender or electric coffee grinder
- Sifter
- Gumbo, a bisque or another soup
- Seasonings
- Spoon
Instructions
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Make Filé Powder
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1
Gather sassafras limbs with leaves and spray them with water to remove any bugs and dirt.
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2
Hang the limbs in a cool, shady location for about a week to fully dry. Keep them out of sunlight to prevent fading and slice thick roots lengthwise with a knife to expedite drying.
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3
Remove each leaf completely from the stems. Crush the leaves by hand.
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4
Place the crushed up leaves into a blender or electric coffee grinder to pulverize the pieces of dried sassafras into a fine powder.
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5
Use a sifter to remove any large pieces or stems so all you have is a fine powder.
Cook with Filé Powder
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6
Cook your Cajun cuisine. Select from gumbo, a bisque or another soup. For gumbo, cook it long enough for the roux flavor to mellow and for any floury taste to dissipate. Add shrimp and cook thoroughly. Adjust seasonings for taste. Remove from heat.
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7
Stir in filé powder at the end of cooking using a spoon. The filé powder adds flavor and acts as a thickener. The amount of filé powder to add depends on your recipe. For example, when making 3 qts. of gumbo use 1/2 cup of filé powder. Do not let the dish reach a boil when adding filé powder. It will make the filé tough, stringy and unappetizing.
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8
Set out filé powder on the table so guests can sprinkle it onto their dishes to thicken and add flavor to their personal tastes.
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1
Tips & Warnings
If you don't want to make your own filé powder, you can find it in the spice or gourmet food aisle of your local grocery store or specialty food store.
For guests who might not want filé powder, don't add it to the recipe. Simply put it out on the table as an option.
Store filé powder in a cool, dark place for no more than 6 months.
Do not use products containing safrole, which has been shown to be a carcinogenic in animal models.
Do not overuse filé powder when cooking.
Do not add filé powder until the end of cooking.
References
Resources
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