Foundation. Flavor. Food.
Pronounced “FEE-lay”, our Filé Powder is an herbal thickening agent made primarily from ground sassafras leaves. Filé Powder has a flavor that is reminiscent of anise and lemon, and smells like citrus with a bit of eucalyptus. It’s got bitter notes that may remind you of root beer, and that’s because sassafras roots were that soda’s principle flavoring agent. Ground sassafras is mixed with ground thyme and ground oregano in our Filé Powder to enhance its peppery depth and herbal lemon flavor. Sassafras leaves have an essential oil content of about 2% to 3% and exude a natural mucilage, the thickener that gives the powder its name.
Filé Powder should be used sparingly as it is very potent. If you add too much, cook it for too long, or cook it at too high a heat, your dish will likely turn stringy and gummy. While it is most commonly used to thicken gumbo, Filé Powder can also be used to season shrimp and grits. It’s great with stews, like crawfish etouffee, and can be a recipe rescue if you have a chowder that’s too milky. Give heft to vegetable gravy. Use as a thickener instead of roux, but be prepared for the final product to reflect the flavor of the changed ingredients.
Note: The bark of the sassafras plant contains an oil called safrole that has been outlawed for use in food in many countries because it is thought to cause liver cancer. Filé Powder, made from leaves, is not harmful to consume.
This product is a blend of ground sassafras powder, ground oregano, and ground thyme.
Our Filé Powder is cultivated in the USA.
This product is certified kosher.
In September of 2019 our Chef/Owner, David Humphrey, started A&H Provisions to help bring a local option for spices to the Atlanta, Georgia area. An option that will give local residents the ability to have a spice merchant help them make the right choices when purchasing their spices. We will source our product so as to provide you with freshest product possible.
Chef David has been in the culinary industry for over 25 years. His first job was at Six Flags Great America in Gurnee, Illinois. After that he was hooked on the industry. He would continue to work with food whether it was in the back or front of house, in positions from entry level to managerial. In 2010, Chef David enrolled in culinary school at Le Cordon Bleu College of Culinary Arts Chicago and then graduated in March of 2012 with an Associates Degree in Culinary Arts. He then began working at fine dining restaurants in Chicago, amongst them were, Bistro Bordeaux, Fork and A10. In 2016, He moved to Lawrenceville, Georgia and began working at restaurants there, then eventually switched over to Private Chef work before starting A&H Provisions.
At A&H Provisions, we have the belief that making great food starts with a solid FOUNDATION. Our spices provide that foundation for ultimate FLAVOR, which will give you the greatest tasting FOOD for you and your family.