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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.
Naturally occurring organic compounds such as tannins and lignins, derived from the decomposition of plant and animal matter, can give surface water and groundwater a tea-like yellow-brown hue, as well as a musty smell, is known for its root beer color.