Primary topic: Nannari root extraction • Published: 6 September 2026 • Last reviewed: 6 September 2026
Botanical and food education is not medical advice. ROOTARI products are foods and are not intended to diagnose, prevent, treat or cure disease.
1. Verify and prepare the root
The process begins with traceable botanical material. Dried roots are inspected, cleaned and prepared so water can contact the aromatic tissue consistently. Preparation should minimise foreign matter and avoid uncontrolled contamination.
2. Control root, water, time and temperature
Extraction is a balance. Too little contact may produce a weak result; excessive heat or time may change aroma and sensory quality. ROOTARI treats root quantity, water, time and temperature as measured process variables rather than relying only on colour.
3. Filter and standardise
After extraction, the liquid is separated from root solids through an appropriate filtration sequence. The extract may then become an ingredient in syrup, concentrate or another approved food process. Final formulation must follow the approved recipe and applicable food-safety controls.
4. Record quality and safety
Batch identity, inputs, process time, temperature, filtration, pH or soluble solids where applicable, packaging and storage should be documented. A root extract is not necessarily a single-ingredient retail product; consumers should read the complete product ingredient list.
Frequently asked questions
Is Nannari extract the same as Nannari syrup?
No. Extract is a root-derived ingredient; syrup may also contain water, sugar and other declared ingredients.
Does darker colour prove more root?
No. Colour can be influenced by formulation and processing and is not a reliable stand-alone authenticity test.
Why are process records important?
They support consistency, traceability, food safety and investigation when a batch differs.