glykyrrhiza

Glycyrrhiza is a genus of perennial herbs in the pea family, Fabaceae, commonly known as licorice. The most well-known species is Glycyrrhiza glabra, the source of the flavoring agent licorice. These plants are native to southern Europe and parts of Asia. They are characterized by their long, woody roots, which are the primary source of the sweet-tasting compound glycyrrhizin.

The roots of Glycyrrhiza species have been used for medicinal and culinary purposes for centuries across various cultures. Traditional medicine systems have utilized licorice root for its purported soothing properties, particularly for respiratory ailments and digestive issues. The characteristic sweet taste of licorice is due to glycyrrhizin, which is significantly sweeter than sucrose. This compound is also responsible for some of the plant's medicinal effects.

Beyond its medicinal applications, licorice root is widely used as a flavoring agent in confectioneries, beverages, and tobacco products. The extract provides a distinct sweet and slightly bitter flavor. While Glycyrrhiza glabra is the most common source, other species, such as Glycyrrhiza uralensis (Chinese licorice), are also used, particularly in traditional Chinese medicine. Cultivation of licorice typically involves harvesting the roots after several years of growth. The plant itself has pinnately compound leaves and spikes of small, pale flowers.