People have been using many parts of sassafras tree for generations, back to the days of the Native American Choctaw people through today, including the roots, bark, and leaves for making file. File is commonly used in Creole and Cajun cuisine, particularly in gumbo and other soups, stews, and sauces as a thickening agent, but also for it’s unique herbal-earthy taste. The powder can be added directly to dishes as a seasoning or can be used to make a roux (a mixture of fat and flour that’s used as a thickener) for gumbo. You’ll find it used primarily in the region of the Gulf coast. File powder is an important ingredient in some traditional cuisines in the south of the United States. It is important to note that when using file powder, it should be added to the dishes near the end of cooking and not boiled, as it will lose its thickening properties if exposed to high temperatures for too long.
Ground Bay Leaves. This has a similar earthy and slightly spicy flavor as file powder, and can be used in similar quantities. Dried Thyme. Thyme has a similar earthy flavor as file powder, and can be used in similar quantities. Dried Tarragon. Tarragon has a similar slightly sweet flavor as file powder, and can be used in similar quantities. Okra. For thickening gumbo, okra is a traditional method and can be used to thicken the gumbo as it simmers.
Please note that these substitutes for file may slightly change the flavor profile of your dish, but can still make a tasty meal. In English speakers tend to pronounce the word similarly to how it’s written “file-ee”.
