Licorice Root

Licorice is an herbaceous perennial native to southern and central areas of Europe and Asia. It can be found growing wild in waste areas, dry, grassy plains, and near riverbeds or abandoned rice paddies. Currently most cultivated licorice is produced in Greece, Turkey, and Asia.

Licorice Root has a long history of use in herbal medicine, with applications dating back to the ancient Greeks, Egyptians, and classical Indian and Chinese periods. It is considered demulcent, expectorant, tonifying, and carminative, and is also known for mild analgesic, anti-tumor, antioxidant, and antipyretic properties.

In Chinese medicine, and the related traditions in Japan and Korea, Licorice Root is one of the most commonly used ingredients. It features in a large number of different herbal preparations as a “guide drug,” enhancing the effects of the other herbs in formulas. In Ayurvedic and Unani medicine, Licorice Root is said to be tonifying and stimulating, and is often prescribed in formulas as a carminative, brain tonic, anti-hypotensive, or expectorant ingredient.

Appearance, aroma and taste profile: Dry, woody pieces with a spicy, sweet fragrance. Spicy and pungent with a sweet finish. Goes well with dark fruits, chocolate, ginger, coffee beans and vanilla.

Botanical Name: Glycyrrhiza glabra, Glycyrrhiza uralensis

Common Names: Sweetwood, European licorice, common licorice, Gan cao, sweet root, glycyrrhiza, Radix liquiritiae