Sassafras Powder from dry sassafras tree leaves, Creole.
Posted: Tue Dec 18, 2018 10:23 pm
Has anyone seen sassafras tree leaf power in the grocery store spice rack? Has anyone ever looked. I haven't.
Tonight NPT channel on TV had Creole Cooking, deep southern Louisiana, French & Spanish cooking. These people live in the deep south near the ocean & in the swamps.
Cajun is Louisiana style cooking, not creole.
Sassafras dry tree leaf powder is used as a thickening agent in, gumbo & soup. It is also used as spice on food, fried fish, craw fish, potatoes, soup, gumbo, other food.
Yellow corn meal is often used as a thickening agent in gumbo & soup, in this case sassafras powder is used as a herb for flavor.
Root Beer was originally made from roots of the sassafras tree. Roots have stronger flavor than the leaves. Before root beer was a soft drink it was fermented to have carbonation & about 4% alcohol. There are 3 varieties of sassafras trees & a sassafras vine which has the best flavor. I never know about the sassafras vine until now. Sassafras trees are everywhere in Illinois but not so many in Tennessee.
Has anyone cooked with Sassafras powder?
Tonight NPT channel on TV had Creole Cooking, deep southern Louisiana, French & Spanish cooking. These people live in the deep south near the ocean & in the swamps.
Cajun is Louisiana style cooking, not creole.
Sassafras dry tree leaf powder is used as a thickening agent in, gumbo & soup. It is also used as spice on food, fried fish, craw fish, potatoes, soup, gumbo, other food.
Yellow corn meal is often used as a thickening agent in gumbo & soup, in this case sassafras powder is used as a herb for flavor.
Root Beer was originally made from roots of the sassafras tree. Roots have stronger flavor than the leaves. Before root beer was a soft drink it was fermented to have carbonation & about 4% alcohol. There are 3 varieties of sassafras trees & a sassafras vine which has the best flavor. I never know about the sassafras vine until now. Sassafras trees are everywhere in Illinois but not so many in Tennessee.
Has anyone cooked with Sassafras powder?