sarsaparilla

[sas-puh-ril-uh, sahr-suh-puh-, sahr-spuh-]

noun

1. any of various climbing or trailing tropical American plants belonging to the genus Smilax, of the lily family, having alternate leaves, umbels of flowers, and a root that has been used in the treatment of psoriasis.

2. the root.

3. an extract or other preparation made of this root.

4. a soft drink flavored with an extract of this root, as root beer.

sarsaparilla

/ ˌsɑːsəpəˈrɪlə, ˌsɑːspə- /

noun

1. any of various prickly climbing plants of the tropical American genus Smilax having large aromatic roots and heart-shaped leaves: family Smilacaceae

2. the dried roots of any of these plants, formerly used as a medicine

3. a nonalcoholic drink prepared from these roots

4. any of various plants resembling true sarsaparilla, esp the araliaceous plant Aralia nudicaulis ( wild sarsaparilla ), of North America

Word History and Origins

Origin of sarsaparilla¹

1570–80; < Spanish zarzaparrilla, equivalent to zarza bush + parrilla ( parr ( a ) vine + -illa diminutive suffix)

Word History and Origins

Origin of sarsaparilla¹

C16: from Spanish zarzaparrilla, from zarza a bramble, (from Arabic šaras ) + -parrilla, from Spanish parra a climbing plant

Example Sentences

Music, food, and kid-friendly activities like gold panning and drinking sarsaparilla in the saloon bring local history and culture to life.

Read more on Seattle Times

Because in the bottle was the favored beverage of the health-conscious in the 19th century: sarsaparilla.

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This healing tea consists of sarsaparilla root, ginger, licorice root, cinnamon, burdock root, juniper berry, black pepper, dandelion root, clove oil and cinnamon bark oil.

Read more on Salon

Offering superb value for the price point, imbibers can expect a bright, fruity, balanced Zin with mint, sarsaparilla and fresh plum notes and deeply layered tannins.

Read more on Fox News

The sarsaparilla flavor in root beer lends the meat a woodsy mintiness, which sings when it’s paired with aromatics like bay leaves and shallots.

Read more on New York Times