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Indian Sarsaparilla Root, USDA Certified Organic, Cut & Sifted

$14.97
Size
  • USDA Certified Organic Indian Sarsaparilla: Our non-irradiated, cut and sifted Indian sarsaparilla root (sometimes misspelled sasprilla, sarsaprilla, or sarspirilla) is organically grown and non-GMO. Responsibly sourced from certified organic growers, it’s packaged in BPA-free, resealable bags to preserve its natural aroma and vitality.

  • Premium Quality, Potent & Vibrant: Velvety-smooth with a warm, naturally sweet flavor, our Indian sarsaparilla root shines on its own as a rich herbal tea or blends beautifully with other botanicals in traditional root beer recipes. Its comforting aroma and balanced taste make it both grounding and rejuvenating.

  • Laboratory Analyzed: Every batch of our Hemidesmus indicus root is rigorously tested before arriving at our facility, and carefully inspected for quality before packaging. Our Indian sarsaparilla is analyzed for moisture, microbial contaminants, and extraneous matter, never containing additives, preservatives, or flavorings, ensuring purity you can trust.

  • Grown in India: Small, woody chips with a warm, naturally sweet, vanilla-like aroma, our Indian sarsaparilla root is certified organic and comes from India, where this slender vine is native.

  • Packaged with Care in California: Handled in our FDA-registered, USDA Organic, GMP & HACCP compliant facility in California, ensuring the highest standards of quality and safety.

  • Protected for Potency: Our resealable, BPA-free pouches make it easy to store and keep your Indian sarsaparilla fresh.

  • 100% Happiness Guarantee: If you’re not completely satisfied, simply contact us within 60 days for a full refund. As a small family-owned business, we treat our customers like family too.

Indian sarsaparilla (Hemidesmus indicus) is a slender, aromatic plant native to the Indian subcontinent, long honored in Ayurveda for its harmonizing and purifying qualities. Its warm, sweet roots carry notes of vanilla and earth, and for centuries they have been prepared to cool the body, cleanse the blood, and support balance within the doshas. Ancient Ayurvedic practitioners saw in its branching roots a reflection of human consciousness, a symbol of the mind’s vast and interconnected nature.

Traditionally, Indian sarsaparilla has been used as a restorative tonic that supports digestion, circulation, and reproductive vitality. Its cooling energetics were believed to ease excess heat in both body and spirit, encouraging emotional steadiness and inner clarity. In many regions of South Asia, it was prepared during the warm months as a refreshing infusion that soothed the system and renewed strength. Modern herbal understanding has identified phytochemicals such as hemidesmin and saponins, which contribute to its detoxifying and adaptogenic qualities.

Although often compared to Jamaican sarsaparilla (Smilax ornata), Indian sarsaparilla stands apart in both chemistry and character. While both share a smooth, root‑beer‑like flavor, Hemidesmus indicus carries a unique balance of sweetness and depth that reflects the long herbal lineage of South Asia. Its aroma and taste have made it a beloved ingredient in traditional beverages, cooling syrups, and herbal blends crafted to restore vitality.*

Laura's Herbalist Notes

Indian sarsaparilla goes by a lot of names, and I love every one of them. In Sanskrit it's sariva, and in Hindi it's anantmool, which means something like "endless root." In South India you'll hear it called nannari. Whichever name you know it by, it's the same wonderful little root in this bag.

If you ever see the living plant, it's surprisingly delicate for such a sturdy root. It's a thin, wiry vine that winds along the ground or climbs up through shrubs, with narrow leaves often marked by a silvery-white stripe down the center. All of its flavor is stored underground, in long, slender roots that get dried and cut into the pieces you see here.

Because these are woody root chips, they need a gentle simmer rather than a quick steep to really open up. Sometimes I let them soak in cold water for an hour before I turn on the heat, and I'll often simmer the same chips a second time for a lighter cup. A slice of fresh ginger or a pinch of fennel seed is a perfect addition.

In Ayurveda, sariva is one of the classic herbs for the skin. It's counted among the varnya herbs, the ones traditionally used to support a clear, healthy complexion, and it's an ingredient in time-honored herbal oils like Chandanadi taila. Siddha and Unani practitioners have also long reached for the root as a gentle tonic and demulcent, and it has traditionally been used to support urinary comfort. Most of the modern research so far has been done in the lab rather than in people, but I love that its old reputation is still being studied today.

I love filling the kitchen with the warm, cozy aroma of this herb as I make a large pot of tea.

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