Filé powder is a spice made from dried and powdered sassafras leaves, commonly used in Cajun and Creole cooking. It is a thickener and seasoning, and can be used as a condiment. It is best stored in a cool, dry place, and should be replaced every year for freshness.
Filet powder is a staple of Cajun cooking and a popular condiment at the table in much of the American South. It is especially important for gumbo and is sometimes referred to as gumbo filé, in reference to the dish it is most frequently used with. Typically, filé powder is sold on its own as a solo spice, although it can also be included in Cajun seasoning blends. Some markets carry it in the spice section, and it can also be ordered from Southern producers.
The origin of filé powder is the sassafras tree, a deciduous tree native to the eastern United States. Sassafrass has light green leaves that can be simple to three-lobed and typically only new growth is harvested to make filé powder. When fresh leaves are crushed, they emit a slight lemony smell, and dried leaves have a powerful kick, giving foods a savory earthy flavor. The roots and bark of the tree were once used to make root beer, although a carcinogen found in these parts of the plant has led to a decline in their use.
After harvesting the fresh leaves, they are cleaned and hung up to dry. Once the leaves are completely dry, they are usually mashed by hand and then pulverized, either in a blender, grinder or mortar and pestle. The resulting fine green filé powder is packaged in an airtight container for sale or future use. As with other spices, filé powder does best when stored in a cool, dry place and protected from light. Whole dried sassafras leaves are also sometimes available.
Usually, filé powder is added at the end of the cooking process. It works well as a thickener and seasoning, but it can also make a dish stringy and too thick. In some cases, the filé powder is simply set on as a condiment, allowing diners to add as much as they like to their foods. It is lightly sprinkled with pepper and then mixed.
Both Cajun and Creole dishes may require filé powder. For Southern cooks, dried sassafras spice is a staple in the kitchen, as it forms an important part of the traditional Cajun flavor profile. As it cools, filé powder will lose potency, just like any other herb. For this reason, most cooks replace their filé powder every year, collecting it themselves if possible, so make sure the powder is as fresh as possible.
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