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The liquorice plant is an herbaceous perennial legume native to West Asia, North Africa, and Southern Europe. [1] Liquorice is used as a flavouring in confectionery, tobacco, beverages, and pharmaceuticals, and is marketed as a dietary supplement. [7] [8] Liquorice extracts have been used in herbalism and traditional medicine. [7]
Liquorice (Commonwealth English) or licorice (American English; see spelling differences; IPA: / ˈ l ɪ k ər ɪ ʃ,-ɪ s / LIK-ər-ish, -iss) [1] is a confection usually flavoured and coloured black with the extract of the roots of the liquorice plant Glycyrrhiza glabra.
Glycyrrhiza uralensis, also known as Chinese liquorice, [2] is a flowering plant native to Asia. It is used as a sweetener and in traditional Chinese medicine. [3]
Glycyrrhiza echinata Fruits and Seeds - MHNT Plant as used in Chinese herbology (crude medicine). Glycyrrhiza is a genus of about 20 accepted species in the legume family (), with a subcosmopolitan distribution in Asia, Australia, Europe, and the Americas.
Wild liquorice or wild licorice typically refers to any of three plants: Liquorice milk-vetch , a European species Astragalus glycyphyllos Small spikenard , a North American species Aralia nudicaulis
Wild licorice flowerhead, at 8,400 ft (2,600 m) in the Eastern Sierra Nevada. Glycyrrhiza lepidota (American licorice) is a species of Glycyrrhiza (a genus in the pea/bean family, Fabaceae) native to most of North America, from central Canada south through the United States to California, Texas and Virginia, but absent from the southeastern states.
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