liquorice
Sign in to saveLiquorice (Commonwealth English) or licorice (American English; see spelling differences; ) is the common name of Glycyrrhiza glabra, a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring is extracted.
AI overview
Liquorice is a sweet, aromatic flavoring extracted from the root of a flowering plant called *Glycyrrhiza glabra*, which belongs to the bean family. It's widely used in food and other products, and the plant itself has been valued for centuries as a source of this distinctive flavor.
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Species
Least ConcernFamilyFabaceae
Native toAfghanistan, Albania, Bulgaria, Central European Russia, China North-Central, Cyprus, East Aegean Is., East European Russia, Greece, Iran, Iraq, Italy
Ver.
via IUCN · Kew POWO
Wikidata facts
- Instance of
- taxon
- Subclass of
- useful plant
- Parent taxon
- Glycyrrhiza
- Image
- Illustration Glycyrrhiza glabra0.jpg
Show 7 more facts
- P105
- species
Article
17 sectionsContents
- Etymology
- Description
- Chemistry
- Cultivation and uses
- Tobacco
- Food and confectionery
- Research
- Traditional medicine
- Fungicide
- Adverse effects
- Consumption levels
- Physiological effects
- Potential for toxicity
- Pregnancy
- Gallery
- References
- External links
Liquorice (Commonwealth English) or licorice (American English; see spelling differences; ) is the common name of Glycyrrhiza glabra, a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring is extracted.
The liquorice plant is an herbaceous perennial legume native to West Asia, Tropical Asia, North Africa, and Southern Europe. Liquorice is used as a flavouring in confectionery, tobacco, beverages, and pharmaceuticals, and is marketed as a dietary supplement.