Profile: Eastern North America is home to the medium-sized deciduous tree Sassafras albidum. Native Americans have a long history of using sassafras leaves. The leaf was frequently employed to season and thicken soups and sauces. Sassafras leaves have been adapted by the Creole culture of the southern United States and are now an essential component of local cuisines like gumbo. The leaf is aromatic and comforting, and it can even be applied topically or added to tea infusions.
Young trees have "mitten-like" leaves, sometimes with two "thumbs," that resemble mittens. The leaves become more rounded and indentation-free as the tree ages, occasionally growing to a height of 100 feet (30 meters) with a trunk diameter of up to 6 feet (200 cm). Sassafras leaf is used in Cajun cooking to make file, which is used to season and thicken gumbo. The Choctaw Indians of the Gulf coast are believed to have taught the early Cajuns how to use file by using it to thicken soups. The leaf's main functions include thickening and seasoning. Never boil it; instead, gently simmer it. It can be made into tea for convenience's sake.
NOTICE: DO NOT USE THIS PRODUCT IF PREGNANT OR NURSING.
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|Shelf Life:||2 Years.|
|Handling / Storage:||Store in a airtight Food Storage Containers, cool, dry place.|
|Allergen Information:||None Specified.|