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Pronounced "fee-lay" (as in "file' gumbo"), Perry Lassiter can probably attest that this essential ingredient in 'Cajun cooking (made from "scratch") is very finely ground sassafras leaves.

Until this century my family lived on acreage with several sassafras trees; the distinct color of the leaves in the fall meant it was time to "lay in a supply" to last through the winter months.

But how did this seasoning come to be named "file'"? The good cooks of Ruston, Louisiana may know, but "hit's a dad-burn mis'try ta' me"!

Don't think plain old file has been done. Plenty of mileage in that I'd guess, perhaps a bit too much.

Dunno, but a bottle of filé sits near my table if not on it.