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Sarsaparilla is a term many people associate with a soft drink that was particularly popular in American west in the 1940s and 1950s. Today, however, the soda’s tang is largely due to artificial flavorings rather than natural sarsaparilla root. In addition to flavor, all of the vine-like plants in this genus contain several active compounds in their roots, including a variety of minerals and antioxidants such as stigmasterol, kaempferol and quercetin. While powdered sarsaparilla is usually added to baked goods and beverages or taken in capsule form, the dried root is tinctured or used to make teas and syrups.

Sarsaparilla Root (Indian) Powder, 1/4 lb

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  • This species of sarsaparilla is native to India and Ceylon, where it is also known as Anantmula, Beer Root and Sarivadvaya. The plant is also referred to as False Sarsaparilla because its root serves as a substitute for the tropical species of sarsaparilla.

    The powdered root is sometimes encapsulated, but is more commonly used to produce teas, tinctures and extracts.

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