"the Southern United States, and was adopted into Louisiana Creole cuisine. Use of Filé powder by the Choctaw in the Southern United States in cooking is linked to the development of gumbo, the signature dish of Louisiana Creole cuisine that features ground sassafras leaves. Sassafras roots are used to make traditional root beer, although they were banned for commercially mass-produced foods and drugs by the FDA in 1960. Laboratory animals that were given oral doses of sassafras tea or sassafras oil that contained large doses of safrole developed permanent liver damage or various types of cancer. In humans, liver damage"
"to Mr. Gunn, it has a pleasant taste when taken with plenty of milk. Its effect is, however, slightly aperient. It is also used in the form of a beer. The bark contains an agreeable bitter, of much repute as a tonic amongst sawyers. It is called Native Sassafras from the odour of its bark, due to an essential oil closely resembling true sassafras in odour. Bosisto likens the smell of the inner bark to new ale, and says that a decoction from this part of the tree is a good substitute for yeast in raising bread. It is diaphoretic"
"of sassafras was formerly used as a key flavoring in both root beer and in sarsaparilla. The primary ingredient responsible for the oil's flavor is safrole, but it is no longer used in either the United States or Canada. Both nations banned the use of safrole as a food additive in 1960 as a result of studies that demonstrated safrole promoted liver damage and tumors in mice. Consumption of more than a minute quantity of the oil causes nausea, vomiting, hallucinations, and shallow rapid breathing. It is very toxic, and can severely damage the kidneys. In addition to its former"
"story regarding its origin is that in the 13th Century St. Thomas Aquinas, after a hard night's praying, stumbled out in the dawn and, ""trusting in God to Provide"" brewed a concoction from the first two plants he encountered. The dominant flavour in these other drinks is usually sassafras or wintergreen, both now derived artificially rather than from the plant itself, in part because during the 1960s safrole, the major component of the volatile oil of sassafras, was found to be carcinogenic in rats when administered in relatively large doses. All of these drinks, while tasting similar, do have their"
"Root beer Root beer is a sweet North American soft drink traditionally made using the sassafras tree ""Sassafras albidum"" (sassafras) or the vine ""Smilax ornata"" (sarsaparilla) as the primary flavor. Root beer may be alcoholic or non-alcoholic (but it is usually non-alcoholic), come naturally free of caffeine or have caffeine added, and be carbonated or non-carbonated. It usually has a thick, foamy head when poured. Modern, commercially produced root beer is generally sweet, foamy, carbonated, nonalcoholic, and flavored using artificial sassafras flavoring. Sassafras root is still used to flavor traditional root beer, but since sassafras was banned by the U.S."
"in Brazil, and sassafras oil made from ""Sassafras albidum"", a tree growing in eastern North America, are the main natural sources for safrole. It has a characteristic ""sweet-shop"" aroma. It is a precursor in the synthesis of the insecticide synergist piperonyl butoxide, the fragrance piperonal via isosafrole, and the empathogenic/entactogenic drug MDMA. Safrole (4-allyl-1,2-methylenedioxybenzene or shikimol) is a phenylpropene. It is a colourless or slightly yellow oily liquid which is typically extracted from the root-bark or the fruit of Sassafras albidum (native to eastern North America) in the form of sassafras oil, or from Ocotea odorifera, a Brazilian species. It"
"Sassafras Sassafras is a genus of three extant and one extinct species of deciduous trees in the family Lauraceae, native to eastern North America and eastern Asia. The genus is distinguished by its aromatic properties, which have made the tree useful to humans. Sassafras trees grow from tall with many slender sympodial branches, and smooth, orange-brown bark or yellow bark. All parts of the plants are fragrant. The species are unusual in having three distinct leaf patterns on the same plant: unlobed oval, bilobed (mitten-shaped), and trilobed (three-pronged); the leaves are hardly ever five-lobed. Three-lobed leaves are more common in"
"According to one legend, Christopher Columbus found North America because he could smell the scent of sassafras. As early as the 1560s, French visitors to North America discovered the medicinal qualities of sassafras, which was also exploited by the Spanish who arrived in Florida. English settlers at Roanoke reported surviving on boiled sassafras leaves and dog meat during times of starvation. Upon the arrival of the English on the Eastern coast of North America, sassafras trees were reported as plentiful. Sassafras was sold in England and in continental Europe, where it was sold as a dark beverage called ""saloop"" that"
"Filé powder Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the North American sassafras tree ""(Sassafras albidum)"". Filé powder is used in Louisiana Creole cuisine in the making of some types of gumbo, a thick Creole soup or stew often served over rice. Several different varieties exist. In New Orleans, what is known as Creole gumbo generally varies from house to house though still retaining its Native American origins. The Creoles of Cane River make a gumbo focused much more on filé. Filé can provide thickening when okra is not"
"at home with processed extract obtained from a factory, or it can also be made from herbs and roots that have not yet been processed. Alcoholic and non-alcoholic traditional root beers make a thick and foamy head when poured, often enhanced by the addition of yucca extract, soybean protein, or other thickeners. Root beer Root beer is a sweet North American soft drink traditionally made using the sassafras tree ""Sassafras albidum"" (sassafras) or the vine ""Smilax ornata"" (sarsaparilla) as the primary flavor. Root beer may be alcoholic or non-alcoholic (but it is usually non-alcoholic), come naturally free of caffeine or"
"global safrole supply (about 2000 metric tons per year) is used to manufacture pesticides, fragrances, and other chemicals. Sustainable harvesting of safrole is possible from leaves and stems of certain plants. Safrole Safrole is a phenylpropene. It is a colorless or slightly yellow oily liquid typically extracted from the root-bark or the fruit of sassafras plants in the form of sassafras oil (although commercially available culinary sassafras oil is usually devoid of safrole due to a rule passed by the FDA in 1960), or is synthesized from catechol or other related methylenedioxy compounds. It is the principal component of brown"
"the dark. You know what you are doing, but nobody ELSE does."" One of the major ingredients of root beer was sassafras oil, a plant root extract used in beverages for its flavor and presumed medicinal properties. The medicinal properties of root beer are emphasized in the advertising slogan, ""Join Health and Cheer; Drink Hires Rootbeer."" The U.S. Food and Drug Administration banned sassafras oil in 1960 because it contains the carcinogen and liver-damaging chemical safrol. However, a process was later discovered by which the harmful chemical could be removed from sassafras oil while preserving the flavor. Prior to the"
"of Mexico, goat cheese is wrapped with the hoja santa leaves and imbued with its flavor. While typically used fresh, it is also used in dried form, although drying removes much of the flavor and makes the leaf too brittle to be used as a wrapper. The essential oils within the leaf are rich in safrole, a substance also found in sassafras, which has been shown to be carcinogenic in animals. In 1960, the U.S. Food and Drug Administration banned sassafras bark along with sassafras oil and safrole as flavoring agents because of their carcinogenic properties and the Council of"
"Safrole Safrole is a phenylpropene. It is a colorless or slightly yellow oily liquid typically extracted from the root-bark or the fruit of sassafras plants in the form of sassafras oil (although commercially available culinary sassafras oil is usually devoid of safrole due to a rule passed by the FDA in 1960), or is synthesized from catechol or other related methylenedioxy compounds. It is the principal component of brown camphor oil, and is found in small amounts in a wide variety of plants, where it functions as a natural pesticide. Ocotea cymbarum oil made from ""Ocotea pretiosa"", a plant growing"
"in season, in types of gumbo that use okra or a roux as a thickener for gumbo instead of filé. Sprinkled sparingly over gumbo as a seasoning and a thickening agent, filé powder adds a distinctive, earthy flavor and texture. Filé powder is made by harvesting the young leaves and stems of the sassafras tree and grinding them. Filé powder is generally not added until after the vegetables and meats and/or seafood are finished cooking and removed from the heat source. Choctaw Indians of the American South (Florida, Mississippi, Alabama, Louisiana) were the first to use dried, ground sassafras leaves"
"Saloop Saloop was a hot drink which was popular in England in the 18th and 19th century. Initially, it was made from salep — a flour made from orchid roots which thickened the drink — which mostly originated in Smyrna. Later, the roots and leaves of the North American sassafras tree were the key ingredient. This plant thickened the drink and also had a stimulating quality. This refreshing beverage was sold in place of tea and coffee, which were much more expensive, and was served in a similar way with milk and sugar. It was used as a remedy for"
"the East End of London, where it is popular, as well as being available in some supermarkets. In the north of England, sarsaparilla is produced by Fitzpatrick's, Britain's last temperance bar, indicating its previous importance to the temperance movement there. Classic American sarsaparilla was not made from the extract of the sarsaparilla plant, a tropical vine distantly related to the lily. It was originally made from a blend of birch oil and sassafras, the dried root bark of the sassafras tree. Sassafras was widely used as a home remedy in the 19th century – taken in sufficient doses it induces"
"the U.S. country music charts for fourteen non-consecutive weeks. Filé powder Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the North American sassafras tree ""(Sassafras albidum)"". Filé powder is used in Louisiana Creole cuisine in the making of some types of gumbo, a thick Creole soup or stew often served over rice. Several different varieties exist. In New Orleans, what is known as Creole gumbo generally varies from house to house though still retaining its Native American origins. The Creoles of Cane River make a gumbo focused much more on"
"use as a food additive, safrole from either ""Sassafras"" or ""Ocotea cymbarum"" is also the primary precursor for synthesis of MDMA (methylenedioxymethamphetamine), commonly known as the drug ecstasy. Other magnoliids also are known for their narcotic, hallucinogenic, or paralytic properties. The Polynesian beverage kava is prepared from the pulverized roots of ""Piper methysticum"", and has both sedative and narcotic properties. It is used throughout the Pacific in social gatherings or after work to relax. Likewise, some native peoples of the Amazon take a hallucinogenic snuff made from the dried and powdered fluid exuded from the bark of ""Virola"" trees. Another"
"sweating, which some people thought had health benefits. Sarsaparilla apparently made its debut as a patent medicine, an easy-to-take form of sassafras, much as Coca-Cola was first marketed in 1885 as a remedy for hangovers, headaches and morphine addiction. Besides the effects of the ingredients, sodas were popular in the United States at the time, due to the belief that carbonated water had health benefits. Sarsaparilla (soft drink) Sarsaparilla is a soft drink, originally made from the ""Smilax ornata"" plant, but now sometimes made with artificial flavors. Sarsaparilla was popular in the United States in the 19th century. According to"
"sassafras plants has been used in shipbuilding and furniture-making in North America, in Asia, and in Europe (once Europeans were introduced to the plant). Sassafras wood was also used by Native Americans in the southeastern United States as a fire-starter because of the flammability of its natural oils found within the wood and the leaves. Steam distillation of dried root bark produces an essential oil which has a high safrole content, as well as significant amounts of varying other chemicals such as camphor, eugenol (including 5-methoxyeugenol), asarone, and various sesquiterpenes. Many other trees contain similarly high percentages and their extracted"
"diaphoretic, perfume, carminative and sudorific."" Before the twentieth century, Sassafras enjoyed a great reputation in the medical literature, but became valued for its power to improve the flavor of other medicines. Sassafras wood and oil were both used in dentistry. Early toothbrushes were crafted from sassafras twigs or wood because of its aromatic properties. Sassafras was also used as an early dental anesthetic and disinfectant. ""Sassafras albidum"" is often grown as an ornamental tree for its unusual leaves and aromatic scent. Outside of its native area, it is occasionally cultivated in Europe and elsewhere. The durable and beautiful wood of"
"of sassafras to treat wounds by rubbing the leaves directly into a wound, and used different parts of the plant for many medicinal purposes such as treating acne, urinary disorders, and sicknesses that increased body temperature, such as high fevers. They also used the bark as a dye, and as a flavoring. Sassafras wood was also used by Native Americans in the southeastern United States as a fire-starter because of the flammability of its natural oils. In cooking, sassafras was used by some Native Americans to flavor bear fat, and to cure meats. Sassafras is still used today to cure"
"various ailments, including ""chronic alcoholic inebriety."" Its popularity declined when it was purported to treat venereal disease and so drinking it in public became shameful. Saloop stalls in London were replaced by coffee stalls. Saloop Saloop was a hot drink which was popular in England in the 18th and 19th century. Initially, it was made from salep — a flour made from orchid roots which thickened the drink — which mostly originated in Smyrna. Later, the roots and leaves of the North American sassafras tree were the key ingredient. This plant thickened the drink and also had a stimulating quality."
"meters. ""Smilax aristolochiifolia"" is native to Mexico and Central America. Sarsaparilla is native to the Mesoamerica region, especially in Belize, El Salvador and Guatemala. In North America, sarsaparilla originates in Southern Mexico, being found primarily in the states of Tabasco, Veracruz, Yucatán, Nuevo León, Puebla, Oaxaca, and Quintana Roo. In El Salvador, sarsaparilla is located in Hacienda San Jose, Santa Ana. Its roots are extracted to be used in flavoring beverages, dairy desserts, baked goods and candies. Sarsaparilla was once a main ingredient for flavoring root beer. However, the taste of the root extract itself is sweet and bitter. ""Smilax"
"Dietary Supplement Health and Education Act in 1994. ""See Safrole."" Safrole distilled from ""Sassafras albidum"" has been used as a natural insect or pest deterrent. Godfrey's Cordial, as well as other tonics given to children that consisted of opiates, used sassafras to disguise other strong smells and odours associated with the tonics. It was also used as an additional flavouring to mask the strong odours of homemade liquor in the United States. Commercial ""sassafras oil"" generally is a byproduct of camphor production in Asia or comes from related trees in Brazil. Safrole is a precursor for the manufacture of the"
"""Sassafras tzumu"" and ""Sassafras randaiense"" than in their North American counterparts, although three-lobed leaves do sometimes occur on ""Sassafras albidum"". The young leaves and twigs are quite mucilaginous, and produce a citrus-like scent when crushed. The tiny, yellow flowers are generally six-petaled; ""Sassafras albidum"" and ""Sassafras hesperia"" are dioecious, with male and female flowers on separate trees, while ""Sassafras tzumu"" and ""Sassafras randaiense"" have male and female flowers occurring on the same trees. The fruit is a drupe, blue-black when ripe. The largest known sassafras tree in the world is in Owensboro, Kentucky, and is over 100 feet high and"
"mammals also consume sassafras fruits. All parts of sassafras plants, including roots, stems, twig leaves, bark, flowers, and fruit, have been used for culinary, medicinal, and aromatic purposes, both in areas where they are endemic and in areas where they were imported, such as Europe. The wood of sassafras trees has been used as a material for building ships and furniture in China, Europe, and the United States, and sassafras played an important role in the history of the European colonization of the American continent in the 16th and 17th centuries. Sassafras twigs have been used as toothbrushes or fire"
"Bitters A bitters is traditionally an alcoholic preparation flavored with botanical matter so that the end result is characterized by a bitter, sour, or bittersweet flavor. Numerous longstanding brands of bitters were originally developed as patent medicines, but now are sold as digestifs, sometimes with herbal properties, and cocktail flavorings. The botanical ingredients used in preparing bitters have historically consisted of aromatic herbs, bark, roots, and/or fruit for their flavour and medicinal properties. Some of the more common ingredients are cascarilla, cassia, gentian, orange peel, and cinchona bark. Most bitters contain both water and alcohol, the latter of which functions"
"The cupule at the base of the berry, can be more brightly colored. The fruit has a single seed wrapped in a hard coat and can be slightly lignified. The genus has no standard common name. Names often refer to the aroma of the wood, which can be strong and not always pleasant. Sweetwood is usually applied only to this genus, although many names are also applied to this genus and other genera: The common names of some species refer to their similarity to other Lauraceae such as ""Sassafras"" (Brazilian sassafras: ""O. odorifera"") or ""Laurus"" (Cape laurel: ""O. bullata"", Sword"
"Trade and use of saffron Saffron is a key seasoning, fragrance, dye, and medicine in use for over three millennia. One of the world's most expensive spices by weight, saffron consists of stigmas plucked from the vegetatively propagated and sterile ""Crocus sativus"", known popularly as the saffron crocus. The resulting dried ""threads"" are distinguished by their bitter taste, hay-like fragrance, and slight metallic notes. The saffron crocus is unknown in the wild; its most likely precursor, ""Crocus cartwrightianus"", originated in Crete or Central Asia; The saffron crocus is native to Southwest Asia and was first cultivated in what is now"
"process. Different woods impart different flavors, so the regional availability of the various woods for smoking influences the taste of the region's barbecue. Smoking the meat is the key, as otherwise cooking meat over an open flame is simply ""grilling"" the meat, whereas barbecue is the actual process of ""smoking"" it. Stronger flavored woods are used for pork and beef, while the lighter flavored woods are used for fish and poultry. More exotic smoke generating ingredients can be found in some recipes; grapevine adds a sweet flavor, and sassafras, a major flavor in root beer, adds its distinctive taste to"
"recipes, depending on the intended effect. Typically, the youngest leaves are used, as they tend to become bitter as they age. Salad burnet has the same medicinal qualities as medicinal burnet (""Sanguisorba officinalis""). It was used as a tea to relieve diarrhea in the past. It also has a respectable history, called a favorite herb by Francis Bacon, and was brought to the New World with the first English colonists, even getting special mention by Thomas Jefferson. Sanguisorba minor Sanguisorba minor, the salad burnet, garden burnet, small burnet, or burnet, is a plant in the family Rosaceae that is native"