Sassafras albidum was a well-used plant by Native Americans in what is now the southeastern United States prior to the European colonization.
The Choctaw word for sassafras is "Kvfi."
It was known as "Winauk" in Delaware and Virginia and is called "Pauane" by the Timuca.

Some  Native American tribes used the leaves 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 meats.
Use of filé powder by the Choctaw in the Southern United States in cooking is linked to the development of gumbo, a signature dish of Louisiana Creole cuisine.
Sassafras albidum was a well-used plant by Native Americans in what is now the southeastern United States prior to the European colonization. The Choctaw word for sassafras is "Kvfi." It was known as "Winauk" in Delaware and Virginia and is called "Pauane" by the Timuca.
Some  Native American tribes used the leaves 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 meats. Use of filé powder by the Choctaw in the Southern United States in cooking is linked to the development of gumbo, a signature dish of Louisiana Creole cuisine.
Sassafras albidum