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Choctaw Native Americans of the American South (Florida, Mississippi, Alabama, Louisiana) were the first to use dried, ground sassafras leaves as a seasoning. [6] The French word filé is the past participle of the verb filer, meaning (among other things) "to turn into threads", "to become ropy".
Sassafras albidum is an important ingredient in some distinct foods of the US. It has been the main ingredient in traditional root beers and sassafras root teas, and the ground leaves of sassafras are a distinctive additive in Louisiana's Cajun cuisine. Sassafras is used in filé powder, a common thickening and flavoring agent in Louisiana gumbo.
Sassafras albidum is used primarily in the United States as the key ingredient in home brewed root beer and as a thickener and flavouring in traditional Louisiana Creole gumbo. [24] Filé powder, also called gumbo filé, for its use in making gumbo, is a spicy herb made from the dried and ground leaves of the sassafras tree.
Akron's leaf removal program is scheduled to begin Nov. 4 and last through December. Leaves will be removed by ward, starting with Ward 5.
Doryphora aromatica is a tree that typically grows to 12–40 m (39–131 ft) high. Its leaves are elliptic to egg-shaped with the narrower end towards the base, 50–135 mm (2.0–5.3 in) long and 20–43 mm (0.79–1.69 in) wide on a petiole 5–8 mm (0.20–0.31 in) long, [2] and emit an aromatic odour when crushed. [3]
Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French dark, even chocolate-like, roux. The flavor of the dish has its origins in many cultures.
1929 Holotype leaf. Sassafras hesperia leaves are large, with fossils over 13.5 centimetres (5.3 in) known. the species appears to have been possibly evergreen, based on the notably thick leaf remains, thicker than the younger S. ashleyi and S. columbiana.
A degree of uncertainty surrounds the origin of the English word "saffron". It might stem from the 12th-century Old French term safran, which comes from the Latin word safranum, from the Persian (زعفران, za'farān), [10] from the Persian word zarparān (زرپران) meaning "gold strung" (implying either the golden stamens of the flower or the golden colour it creates when used as flavour).
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