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? Liquorice
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Fabales Family: Fabaceae Subfamily: Faboideae Tribe: Galegeae Genus: Glycyrrhiza Species: G. glabra
Binomial name
Glycyrrhiza glabra L.

Liquorice (Br.) or licorice (Am.) 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 a herbaceous perennial plant growing to 1 m tall, with pinnate leaves 7-15 cm long with 9-17 leaflets. The flowers are 8-12 mm long, purple to pale whitish blue, produced in a loose inflorescence. The fruit is an oblong pod 2-3 cm long containing several seeds.

Cultivation and uses

See main article on liquorice candy.

Liquorice is grown as a root crop mainly in southern Europe. Very little commercial liquorice is grown in North America, where it is replaced as a native species by the related American Licorice (G. lepidota), which has similar uses.

Liquorice extract is produced by boiling liquorice root and subsequently evaporating most of the water (in fact, the word 'liquorice' is derived from the Ancient Greek words for 'sweet root'). Liquorice extract is traded both in solid and syrup form. Its active principle is glycyrrhizin, a sweetener more than 50 times as sweet as sucrose which also has pharmaceutical effects. The related Chinese Liquorice (G. uralensis), which is used extensively in traditional Chinese medicine, contains this chemical in much greater concentration.

Liquorice flavor is found in a wide variety of liquorice candies. The most popular in the United Kingdom are very sweet Liquorice Allsorts. In continental Europe, however, far stronger, saltier, candies are preferred. It should be noted, though, that in most of these candies the taste is reinforced by aniseed oil, and the actual content of liquorice is quite low. Additionally, liquorice is found in some soft drinks, and is in some herbal teas where it provides a sweet aftertaste. The flavour is common in medicines to disguise unpleasant flavours.

Chinese cuisine uses liquorice as a culinary spice for savory foods. It is often employed to flavor broths and foods simmered in soy sauce.

Other herbs and spices of similar flavour include Anise, star anise, tarragon, and fennel.

Medicinal use

Powdered liquorice root is an effective cough remedy (expectorant), and has been used for this purpose since ancient times, especially in ayurvedic medicine where it is also used in tooth powders. Modern cough syrups often include liquorice extract as an ingredient. Additionally, licorice may be useful for both mouth ulcers [1] and peptic ulcers [2].

Liquorice is also a mild laxative. Large doses of glycyrrhizinic acid and glycyrrhetinic acid in liquorice extract can lead to hypokalemia and serious increases in blood pressure. These side effects stem from the inhibition of the enzyme 11β-hydroxysteroid dehydrogenase (type 1) and subsequent increase in cortisol concentrations in the body. To decrease the chances of these serious side effects, deglycyrrhizinated licorice (DGL) preparations are available.

External links

• Herbmed entry
• Glycyrrhiza glabra at plants for a future
• Glycyrrhiza glabra at Liber Herbarum II
• Glycyrrhiza glabra at 'A Modern Herbal' by Mrs. M. Grieve 1931

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