When most people hear the word 'licorice,' they think of red and black licorice candy sticks. Despite the common association, licorice is actually a root! Modern licorice candy is flavored via other ingredients, such as the similarly flavored anise seed, however, traditional licorice candies were flavored with licorice root, thus earning them the name 'licorice.' Licorice is a sweet root, and was commonly used as a sweetener in candies, treats and drinks, especially so when cane sugar was unavailable or cost-prohibitive. Licorice was a historical favorite among Native Americans and has been used across the globe for more than just a flavoring agent and sweetener. It is no wonder, considering the impressive nutrient profile and benefits of the sweet-smelling root.
Licorice root is also known as; Acide Glycyrrhizique, Acide Glycyrrhizinique, Alcacuz, Alcazuz, Bois Doux, Bois Sucré, Can Cao, Chinese Licorice, Deglycyrrhized Licorice, Gan Cao, Gan Zao, Glabra, Glycyrrhiza, Glycyrrhiza glabra, Glycyrrhiza glabra typica, Glycyrrhiza glabra violacea, Glycyrrhiza glabra glandulifera, Glycyrrhiza Radix, Glycyrrhiza uralensis, Glycyrrhizae, Glycyrrhizic Acid, Glycyrrhizinic Acid, Isoflavone, Jethi-Madh, Kanzo, Lakritze, Licorice Root, Liquiritiae Radix, Liquirizia, Mulathi, Mulethi, Orozuz, Phytoestrogen, Phyto-œstrogène, Racine de Réglisse, Racine Douce, Radix Glycyrrhizae, Régalissse, Regaliz, Reglisse, Réglisse, Réglisse Déglycyrrhisée, Réglisse Espagnole, Réglisse Russe, Regliz, Russian Licorice, Spanish Licorice, Subholz, Sussholz, Sweet Root, Yashtimadhu, Yashti-Madhu, Yashti-Madhuka, Zhi Gan Cao.