[CH] File'

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Yet another excerpt from my unpublishable book on herbs and spices:

File'

Sassafras albidum

Other common or ethnic names:
Ague-tree, Cinnamon Wood, Fennel Wood, Gumbo-file', Gumbo-zab, Hackmatack,
Laurus Sassafras, Mitten Tree, Saloop, Saxifrax, Tea Tree
The old fashioned names used in the flavorings industry are "Lignum
Sassafras" and "Sassafras Radix." In spite of these names, the bark, not
the root or wood, is the part used for flavoring.
"Sassafras varifolium" is an old scientific name for this plant. I have
also seen the name "Sassafras trifolium" used, referring, no doubt, to the
odd habit of the tree having three different kinds of leaves on one plant.
France:	Laurier Sassafras
Germany:	Fleberbaum
Italy:	Sassafrasso
Mexico:	Sasafrás

Family, related species:
Lauraceae
Related to Bay Leaves and Cinnamon

Growth habits:
Shrub or tree
Origin: 	Eastern United States

Culinary uses:
Powdered inner bark (cambium), and/or leaves, of Sassafras are dried and
ground to make File'. It is added to gumbos as a thickener.
Sassafras is a key flavoring in Root Beer and Sarsaparilla
Teas are made from roots and bark. During World War II, a Sassafras Tea
called Grub Hyson was used as a coffee substitute.
File' contains, in addition to Safrole (see caveat below), Heliotropine,
Pinene, Eugenol, d-Camphor and a-Phellandrene. Sassafras leaves contain
a-Pinene, a-Phellandrene, Citral, Geraniol, Linalool and Myrcene.

Other uses:
Used in some perfumes.

Caveats:
It should be added to gumbos AFTER cooking -- if allowed to boil, File'
becomes unpleasantly stringy.
File' may be carcinogenic.  Oil of Sassafras consists of up to 80% Safrole.
Safrole has caused liver damage and cancer in some laboratory animals.
While this does not neccessarily mean that it is dangerous to humans, why
risk it? The FDA requires all extracts of leaves and bark to be free of
Safrole if used in foods, however, according to one source (Bremniss),
Ethyl Alcohol is fourteen times more carcinogenic than Safrole.
The flavor added by file' is extremely subtle -- especially considering
that is generally added to highly seasoned foods anyway. Besides, there are
lots of other ways to thicken a sauce -- Louisiana's cooks have used okra
and roux for this purpose for ages.
"Hackmatack" has been used as a name for Tamarack, Juniper, Lodgepole Pine,
White Cedar, Spirea and Balsam Poplar.

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