Your shopping cart is currently empty.
If this is an error, please contact us
File Powder
File Powder, File Gumbo, File Spice and Gumbo File Powder, all different names for the same wonderful ground up sassafras leaves used almost exclusively in thickening gumbo. The word “file” comes from the French word “filer” meaning, “to turn into threads” or “to be made ropy.” When File Powder is used in a gumbo, it can become stringy if added too soon or left to continue cooking over the heat.
Sassafras leaves, which are ground up to make file powder, have an essential oil content of about 2% to 3% that is made up of mostly -pinene.
In Arabic it’s called “sasfras,” in Mandarin it’s called “huang zhang,” in German it’s called “fenchelholzbaum,” in Japanese it’s called “sassaforasu,” and in French, Hindi, Portuguese, Russian, and Spanish it’s called “sassafras” just as it is in English. Other common names include saxifrax and gumbo file.
History of File Powder
A staple in the pantry of most Southern kitchens, File Powder became popular with Cajuns in the 18th century as a thickener for stews and specifically gumbos after natives suggested the use to colonial chefs. The Choctaw natives of the Southern United States were the first people to use file powder and were the native group who introduced this thickener to the Cajun people. The word “gumbo” may actually come from the Choctaw language word for file, which was “kombo.” Other theories about where the name comes from indicate that it may come from a West African language, where there are several that use the word “ki ngombo” for okra, a key ingredient in many types of gumbo. “Ki ngombo” is often shortened simply to “gombo” in these various West African languages, and “gombo” is still the French word for okra today. Early gumbos were served over corn grits, as rice was a less common ingredient than it is today.
Sassafras Cultivation
Sassafras is native to the Eastern and Southern United States. Sassafras trees grow from seeds or root cuttings. They prefer full sun and survive best in areas with soils that are slightly acidic to neutral. The soils should be dry and sandy, but it will do very well in most soils that aren’t excessively waterlogged or soils with a high clay content. They can grow anywhere between 30 feet tall and 100 feet tall. The tree is extremely low maintenance, very resistant to drought, and great with pests as it usually keeps them away itself. Some pests like Japanese beetles or moths are attracted to these trees, but rarely do they require any treatment. These are also disease resistant trees.
Where is it from?
Our File Powder comes from the USA.
Cooking with File Powder
File Powder should be used sparingly as it is very potent. If you add too much, cook it for too long, or cook it at too high a heat, your dish will likely turn stringy, gummy, and glue-like! Most people prefer to add File Powder at the end of cooking, after the dish has been removed from the source of heat so only the residual heat is activating the thickening powers of the File. It usually only takes about 5 minutes to thicken up a gumbo, so you don’t have to be too patient in waiting to eat it!
While it is most commonly used to thicken gumbos, File Powder can also be used to season shrimp, scallops, fish, rice, beans, and vegetables. You can also use it to thicken other soups and stews, or gravies. Really anything that uses a roux can use file powder instead, though the flavor of your dish may be slightly altered. Experiment and see what works in terms of flavor and thickening.
We love to use File Powder in our Chicken and Sausage Gumbo.
Does File Powder Cause Health Problems?
The bark of the sassafras plant contains an oil called safrole that has been outlawed for use in food in many countries because it is thought to cause liver cancer. This has caused some confusion as some people falsely believe that file powder, made from the leaves of the sassafras plant, can also cause liver issues. File powder is not harmful to consume, however, and it is a crucial part of many gumbo recipes.
Why is it Called File Powder?
Ground sassafras is called File Powder because of the French word the name comes from. When translated, the French word “filer” means “to make into threads.” When File Powder is added to a gumbo in the right amount, it thickens it up. If too much is added, if the gumbo is too hot, or if it’s added to the gumbo too soon, the File Powder will make the gumbo stringy and inedible. This is where the name of the powder comes from.
Is File Powder a Spice Blend?
Yes, File Powder is typically a blend. Our File Powder is Ground Sassafras and Ground Thyme.
What Does File Powder Taste Like?
File Powder is distinctly astringent smelling, with a flavor that is reminiscent of anise. It’s bitter and somewhat lemony.
What is a Substitution for File Powder?
File Powder is mostly used as a thickening agent, so arrowroot powder or cornstarch can act as a replacement in that sense. However, if you want the taste of file powder, you may substitute some of the water in your recipe for root beer as it is made with sassafras, so it has a file powder type flavor.