 | mobile - desktop |
|
| mobile - desktop |
|
 |
 Contact Sales! |
News & Events:
|
Posted by Ig Chick on April 17, 2001 at 00:30:01:
In Reply to: Sassafr...*Ahem*...ARROW ROOT edible or not? Curious idea... posted by IGUANA JOE on April 16, 2001 at 22:06:23:
Main constituents
The essential oil from the root contains 80% safrol, plus small amounts of mono- and sesquiterpenes and phenylpropanoids. The essential oils from the leaves has, to my knowledge, not yet been investigated.
Safrol, although toxic, has a pleasant flavour; it occurs as a trace component in many essential oils (e.g., star anis, nutmeg and even black pepper). It is the main aroma component of an exotic Mesoamerican spice, Méxican pepper-leaves.
Origin
Northern America (Louisiana).
Etymology
The name means "stone breaker" (Latin saxum fragans, but most probably transmitted via Spanish), which refers to the use of sassafras against kidney stones. The plant does truly exhibit some diuretical properties, but this usage is today fully obsolete.
German Fenchelholzbaum "fennel wood tree" refers to the fragrant wood of sassafras.
--------------------------------------------------------------------------------
Sassafras flower
www.csdl.tamu.edu
The sassafras tree is the only North American spice, although its kitchen usage is restricted to a small area. Filè powder (ground sassafras leaves) is an important ingredient in the two cuisines of the US-American union state Louisiana: Creole and Cajun cookery.
In the Creole cuisine of New Orleans, Louisiana, we find a unique blend of Spanish, French, African and Indian (Native American) heritage. European, mostly French, dishes were modified, enriched with local ressources and made more spicy. For examply, the Spanish rice dish paella (see saffron) might be the forerunner of the famous jambalaya. Hot pepper sauces (properly, hot chile sauces) in the style of tabasco sauce have their origin in Louisiana.
What is called gumbo is a tasty soup made from sea food, craw fish or even chicken, which owes its thickness to plenty of okras, an African vegetable. The soup is seasoned with thyme, celery and paprika; immediately before serving, some sassafras powder is stirred in. Gumbo is always eaten with plain rice.
A second cooking tradition of Louisiana is that of the Cajuns, French-speaking immigrants from Canada. Strong flavours of smoked meat (e.g., the well-known pork sausage, andouille), of black pepper, paprika and onions, are typical for the rural, country-type cooking of the Cajuns. Many dishes are stews with long cooking time, yielding a perfect blend of flavours.
Despite several differences, the Creole and the Cajun cooking styles have many features in common: Both prefer spicy, pungent flavours; both use roux (flour browned in hot butter) excessively; and both make heavy use of venison and sea food. Among the most important spices are, besides sassafras, celery, thyme (see there about the "blackening" procedure) and paprika varieties of varying hotness.
In most countries outside the United States, sassafras is looked upon with suspicion because of its high content of safrol, an hepatotoxic and probably cancerogenic agent. In Europe, sassafras leaves are not available; lemon balm provides a good substitute, but since the latter is more aromatic, dosage must be reduced.
The essential oil of sassafras (obtained from the root) is, after removal of safrol, used for flavouring a concoction called root beer in the USA, which is a truly US-american beverage dating from the 19.th century. The original recipe was a lightly fermented mixture of water, sugar (or molasses) and plant extracts, but today's root beer is completely free of alcohol, being made from sugar, aromatic plants and carbonated water alone. Thus, root beer is not a beer at all, but an ordinary soft drink (see gale on the topic of brewing).
