lakritsinjuuri

Lakritsinjuuri, commonly known as licorice root, is the dried root of the *Glycyrrhiza glabra* plant, a perennial legume native to southern Europe and western Asia. It has been used for centuries in traditional medicine, culinary applications, and as a flavoring agent. The root contains a compound called glycyrrhizin, which gives it a distinctly sweet taste, often described as being 50 times sweeter than sugar.

Licorice root has a long history in herbal medicine, particularly in traditional Chinese and Ayurvedic systems. It is traditionally used to soothe sore throats, relieve coughs, and support digestive health. Modern research has explored its potential anti-inflammatory and antioxidant properties, though more studies are needed to confirm its efficacy in various applications. It is also sometimes used to support adrenal function and manage stress-related symptoms.

In food and beverage industries, lakritsinjuuri is a key ingredient in candies, confections, and traditional licorice products, particularly in Nordic countries like Finland and Sweden, where it is a popular treat. However, due to its high glycyrrhizin content, excessive consumption can lead to health concerns such as high blood pressure and electrolyte imbalances. Pregnant women and individuals with certain medical conditions should avoid it or consult a healthcare provider before use.

Licorice root can be consumed in various forms, including dried powder, extracts, teas, or as a flavoring in recipes. It is important to distinguish between true licorice (*Glycyrrhiza glabra*) and anise-flavored licorice, which is often marketed as "licorice" but contains no actual licorice root. Proper sourcing and moderation are essential to ensure safe and enjoyable use.