Sarsaparilla
Sarsaparilla suppliers and sourcing guide
Sarsaparilla is the dried root of several tropical American climbing vines in the genus Smilax, such as Smilax officinalis, S. aristolochiifolia (Mexican sarsaparilla) and S. regelii (Honduran sarsaparilla). Roots are mostly wild-harvested in Central and South America, dried and sold cut, powdered or as extracts, and they contain steroidal saponins. It is used as a flavoring in root beer-style drinks and in herbal products; Indian sarsaparilla (Hemidesmus indicus) is a different plant.
- Category
- Botanicals and mushrooms
- Also known as
- Smilax spp. · Smilax officinalis · Smilax aristolochiifolia · sarsaparilla root
- Facts checked
- November 2026
Forms and grades of sarsaparilla
Suppliers sell different products under the same name. Specify the one you need.
Cut root
Dried root cut for decoctions, tinctures and beverage bases.
Root powder
Milled dried root for capsules and blends.
Liquid and flavor extracts
Water, hydroalcoholic or glycerin extracts used in beverage flavors and herbal products.
Dry extract
Extract dried to a powder, sometimes sold on total saponins.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Identity (macroscopy, microscopy, HPTLC)
- Checks to confirm Smilax root and record the species where known, and to flag Hemidesmus indicus sold under the same common name.
- Saponin assay
- Total saponins by a named gravimetric, UV or HPLC method, where the specification sets one.
- Heavy metals
- Lead, arsenic, cadmium and mercury by ICP-MS, checked against the buyer's limits and any Prop 65 exposure targets.
- Microbiology
- Total plate count, yeast and mold, E. coli or coliforms, and Salmonella.
- Pesticide residues
- Multi-residue pesticide screen, required for organic claims and commonly requested for conventional material.
- Physical tests
- Loss on drying, mesh or particle size, bulk density and, for extracts, the extract ratio, carrier and residual solvent.
Storage, lots and expiry
Storage and shelf life
Keep dried herb and powder sealed in lined bags or drums in a cool, dry, dark place; cut herb loses aroma and color with light and air, and powder picks up moisture once opened. Dry extracts are hygroscopic, so reseal opened containers promptly. Shelf life or a retest date comes from the supplier's specification.
Lots and expiry dates
Species and saponin content vary between harvest regions, so check each lot's identity and COA against your specification. Record the supplier lot, species and origin, and rotate stock first-expiry-first-out.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 172.510 lists sarsaparilla (Smilax aristolochiaefolia, S. regelii, S. febrifuga or undetermined Smilax spp.) among natural flavoring substances permitted in food under that section's conditions.
Source: ecfr.gov (opens in a new tab)FDA's Substances Added to Food inventory lists sarsaparilla extract (Smilax spp.) with the technical effect flavoring agent or adjuvant and cites 21 CFR 172.510.
Source: hfpappexternal.fda.gov (opens in a new tab)The EU Novel Food status Catalogue entry for Smilax officinalis (POL-NF-00700) covers the roots and lists them as not novel in food.
Source: ec.europa.eu (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Sarsaparilla suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking sarsaparilla suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell sarsaparilla? Request a listingFrequently asked questions
What forms of sarsaparilla can brands buy?
Common forms include cut root, root powder, liquid and flavor extracts and dry extract. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for sarsaparilla include?
Expect identity (macroscopy, microscopy, HPTLC), saponin assay, heavy metals, microbiology, pesticide residues and physical tests, each with its method, specification and result for that lot.
How should sarsaparilla be stored?
Keep dried herb and powder sealed in lined bags or drums in a cool, dry, dark place; cut herb loses aroma and color with light and air, and powder picks up moisture once opened. Dry extracts are hygroscopic, so reseal opened containers promptly. Shelf life or a retest date comes from the supplier's specification.
What is the regulatory status of sarsaparilla?
21 CFR 172.510 lists sarsaparilla (Smilax aristolochiaefolia, S. regelii, S. febrifuga or undetermined Smilax spp.) among natural flavoring substances permitted in food under that section's conditions. FDA's Substances Added to Food inventory lists sarsaparilla extract (Smilax spp.) with the technical effect flavoring agent or adjuvant and cites 21 CFR 172.510. The EU Novel Food status Catalogue entry for Smilax officinalis (POL-NF-00700) covers the roots and lists them as not novel in food.
More botanicals and mushrooms
- AshwagandhaWithania somnifera · Indian ginseng
- ElderberrySambucus nigra · black elderberry
- Green Tea ExtractCamellia sinensis leaf extract · Camellia sinensis (L.) Kuntze
- Lion's ManeHericium erinaceus · lion's mane mushroom
- MacaLepidium meyenii · Lepidium peruvianum
- TurmericCurcuma longa · curcumin
- Ginger rootZingiber officinale · ginger rhizome
- GarlicAllium sativum · garlic powder
- EchinaceaEchinacea purpurea · Echinacea angustifolia
- Milk thistleSilybum marianum · silymarin
- Saw palmettoSerenoa repens · Sabal serrulata
- Ginkgo bilobaGinkgo biloba · ginkgo leaf extract
Sell ingredients to brands?
Request a free listing for the ingredients you make or distribute. No paid placement.