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Sassafras root is still used to flavor traditional root beer, although since sassafras was banned by the U.S. Food and Drug Administration because of the carcinogenicity of its constituent safrole, most commercial recipes do not contain sassafras. Some commercial root beers do use a safrole-free sassafras extract.
The alcoholic version is made by fermenting a solution of extract and sugar with yeast. Typically this will yield a beverage with about 0.4% alcohol, compared to more than 4% for most regular beers. Root beer flavor may contain a variety of flavors, coming from the wide range of ingredients.Bark from the roots of the sassafras tree was the typical flavor in root beer historically, and is the primary flavor most individuals associate with the beverage. It is slightly red at times.Sassafras bark was banned by the FDA in 1960 because of the carcinogenic properties of its constituent chemical safrole.he alcoholic version is made by fermenting a solution of extract and sugar with yeast. Typically this will yield a beverage with about 0.4% alcohol, compared to more than 4% for most regular beers. Root beer flavor may contain a variety of flavors, coming from the wide range of ingredients.