Liquorice
Liquorice (UK) or licorice (US) (see spelling differences) (how to say: /ˈlɪkərɪʃ, ˈlɪkərɪs, ˈlɪkrɪʃ/, or /ˈlɪkrɪs/) is the root of Glycyrrhiza glabra, from which a sweet flavour can be extracted. The liquorice plant is a legume (related to beans and peas) and native to southern Europe and parts of Asia. It is an herbaceous perennial, growing to 1 m in height, with pinnate leaves about 7–15 centimetres (3–6 inches) long, with 9–17 leaflets. The flowers are 0.8–1.2 cm (1/3 to 1/2 inch) long, purple to pale whitish blue, produced in a loose inflorescence. The fruit is an oblong pod, 2–3 centimetres (about 1 inch) long, containing several seeds.
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| Species: | G. glabra
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| Glycyrrhiza glabra | |
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Liquorice Media
Much of the sweetness in liquorice comes from glycyrrhizin.
Sections of liquorice root
Dried sticks of liquorice root
Coarsly grated radix of Glycyrrhiza glabra (Liquorice). Also called Liquiritiae radix according to the European Pharmacopoeia.
Inflorescence of G. glabra
Various liquorice products
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