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Sassafras albidum is an important ingredient in some distinct foods of the US. It is the main ingredient in traditional root beer and sassafras root tea, and ground leaves of sassafras are a distinctive additive in Louisiana Cajun cuisine. It is used in filé powder, a common thickening and flavoring agent in gumbo.
Safrole is the principal component of brown camphor oil made from Ocotea pretiosa, [4] a plant growing in Brazil, and sassafras oil made from Sassafras albidum.. In the US, commercially available culinary sassafras oil is usually devoid of safrole due to a rule passed by the U.S. FDA in 1960.
Hires developed his root tea made from sassafras in 1875, debuted a commercial version of root beer at the Philadelphia Centennial Exposition in 1876, and began selling his extract. Hires was a teetotaler who wanted to call the beverage "root tea". However, his desire to market the product to Pennsylvania coal miners caused him to call his ...
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". [7] [8]
Piper auritum is an aromatic culinary herb in the pepper family Piperaceae, which grows in tropical Central America.Common names include hoja santa (Spanish for 'sacred leaf'), [2] yerba santa, [3] [4] hierba santa, [3] Mexican pepperleaf, [4] acuyo, [4] tlanepa, [4] anisillo, [4] root beer plant, [2] Vera Cruz pepper [5] and sacred pepper.
Bake Lemon Bars. A spring or summer tea party calls for bright, delicious flavors, and lemon certainly fits the bill! Bake buttery, tart-sweet lemon bars, top them with a dusting of powdered sugar ...
Later, the roots and leaves of the North American sassafras tree were the key ingredient. This plant thickened the drink and also had a stimulating quality. [12] [13] This beverage was sold in place of tea and coffee, which were much more expensive, and was served in a similar way with milk and sugar.
Filé powder, made from sassafras leaves, used by the Choctaw for flavoring and thickening soups and stews as well as for herbal medicine; Frybread, a dish made from ingredients distributed to Native Americans living on reservations; Green chili stew; Hopi tea, an herbal tea made from Thelesperma megapotamicum; Mutton stew, from the Navajo people