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 federal 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 resources 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.