Root Beer: The Classic Vehicle for Sarsaparilla
One of the most recognizable products containing sarsaparilla is root beer, particularly traditional or artisan varieties. Historically, root beer was flavored with sassafras, but due to health concerns over safrole in the 1960s, many producers turned to sarsaparilla or artificial substitutes. Today, many craft root beer brands specifically highlight their use of real sarsaparilla root, often combining it with other botanical ingredients to create a rich, complex flavor. The characteristic earthy and slightly bitter flavor of sarsaparilla root is a foundational element in these beverages, distinguishing them from the more vanilla-forward, mass-produced versions.
Modern Craft Sodas and Traditional Sarsaparilla Beverages
Beyond classic root beer, sarsaparilla is used in a variety of other carbonated and non-carbonated drinks. In some parts of the world, especially Southeast Asia, a soft drink known as "sarsi" or "sarsae" is popular, made directly from sarsaparilla root extract. Brands like Bundaberg, which sells its brew as "Root Beer" in the U.S. and "Sarsaparilla" in Australia and New Zealand, use a similar, root-based recipe. These brews offer a truer taste of the sarsaparilla root's flavor profile, often balanced with licorice, ginger, and molasses. The presence of sarsaparilla in these products indicates a connection to older, herbal-based beverage traditions rather than simply an artificial flavor.
Herbal Teas and Infusions
Sarsaparilla is also widely used in herbal teas and infusions, where its medicinal properties are prized alongside its distinctive flavor. The root can be found in dried, chopped, or powdered form at health food stores, where it is used to brew restorative teas. Some herbal teas feature sarsaparilla as the primary ingredient, while others incorporate it into a blend for its earthy and slightly sweet notes. A decoction from the leaves of certain sarsaparilla varieties, like the native Australian Smilax glyciphylla, has also been used to make a tea with a licorice-like taste.
Herbal Extracts and Syrups
In addition to teas, sarsaparilla is available in concentrated forms like tinctures and syrups. These products offer a versatile way to incorporate the flavor into different foods and beverages. A few drops of a sarsaparilla tincture can be added to water or juice for a quick, flavorful boost. Syrups, often homemade or artisanal, are used to sweeten coffee, tea, or to create custom soft drinks by mixing with carbonated water. In traditional South Asian beverages, such as the Indian nannari sarbath, sarsaparilla syrup is a key ingredient, valued for its flavor and cooling properties.
Confectionery and Flavoring
In some traditional contexts, sarsaparilla finds its way into certain confections. In old-fashioned style licorice, for example, sarsaparilla was used along with sassafras as a primary ingredient. Its use in confectionery today is far less common but can still be found in specialty products that aim to recreate classic flavors. Furthermore, sarsaparilla's characteristic flavor is still used as a natural flavoring agent in some food and beverage industries.
Homemade Creations with Sarsaparilla
For those interested in a hands-on approach, sarsaparilla root is readily available for home brewing and cooking. Recipes for homemade root beer often include dried sarsaparilla root as a core component, alongside other spices like licorice root, ginger, and anise. The process typically involves simmering these ingredients to create a flavorful syrup, which is then fermented or mixed with carbonated water. For a simpler application, a syrup can be made by boiling sarsaparilla root with water and sugar. Native American and traditional cuisines also used the young shoots of wild sarsaparilla (Aralia nudicaulis) as a cooked potherb or the fruit to make jelly and wine.
Comparison: Traditional Sarsaparilla vs. Modern Root Beer
To better understand the food applications of sarsaparilla, it is helpful to compare the traditional sarsaparilla brew with modern, commercially produced root beer.
| Feature | Traditional Sarsaparilla Drink | Modern Commercial Root Beer |
|---|---|---|
| Base Ingredient | Primarily made from sarsaparilla root extract. | Often uses a blend of natural and artificial flavors. |
| Flavor Profile | Earthier, more herbal, and sometimes more bitter. | Typically sweeter, with strong notes of vanilla, caramel, and other spices. |
| Ingredient Sourcing | Uses real, boiled sarsaparilla root to create the flavor. | Relies on extracts or a mix of flavorings, which may or may not include real sarsaparilla. |
| Foaming Agent | The saponins from the root naturally create a foamy head. | May use yucca extract or soybean protein to create foam. |
| Geographic Popularity | Common in parts of Asia, Australia, and among craft brewers. | Widespread popularity in North America. |
Conclusion
Sarsaparilla's presence in foods and beverages has evolved significantly over time. While it was a foundational ingredient in early American root beers, modern mass-produced versions have often moved away from the true root. However, sarsaparilla continues to thrive in specialized products, including artisan root beers, international soft drinks like sarsi, and a variety of herbal teas and tinctures. For consumers seeking an authentic and robust flavor, the best sources are craft beverages and herbal products that specifically list real sarsaparilla root. Making homemade syrups or root beer also offers a direct way to experience the unique taste of this versatile root. For further research into the botanical and medicinal history, the American Indian Health and Diet Project offers insights into the plant's traditional uses.
