Licorice

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Liquorice (British English) or licorice (American English) (/ˈlɪkrɪʃ, ˈlɪkər-, -ɪs/ LIK-(ə-)rish, -ris)[5] is the root of Glycyrrhiza glabra from which a sweet flavour can be extracted.

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Licorice (Glycyrrhiza glabra) has been used in food and as medicine for thousands of years. Also known as "sweet root," licorice root contains a compound that is about 50 times sweeter than sugar.

Licorice root is commonly used for its health benefits, from soothing your stomach and reducing your stress. Read on to learn more.

On the eve of Halloween, the Food and Drug Administration has struck terror in the hearts of black licorice eaters of a certain age.

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Licorice has become synonymous with a strong candy flavor, but the herb itself — Glycyrrhiza glabra — has very different strengths. An adaptogen herb, licorice root can be found growing in Europe, the Mediterranean and Asia, and it’s been used for thousands of years and dozens of purposes, including as a leaky gut remedy.

Black licorice is an old fashioned treat that can be harmful if you eat too much. If you're 40 or older, eating 2 ounces of black licorice a day for two weeks could cause an irregular heart rhythm (arrhythmia).

Black licorice is a bit like Ben Affleck as Batman: People seem to either really love it or hate it. If you love it, take these precautions, because in large amounts it can have health risks.

Licorice (Glycyrrhiza Glabra) is a plant native to southern Europe and some regions of Asia, and is part of the Leguminosae plant family. It is not related to anise or fennel, despite its similar flavor.

Licorice root is one of the most widely used herbs worldwide and is the single most used herb in Traditional Chinese Medicine today. It was used by the Egyptians as a flavoring for a drink called Mai-sus, and large quantities were found in the tomb of King Tut for his trip into the afterlife. Pliny the Elder recommended it to clear the voice and alleviate thirst and hunger. Dioscides, when traveling with Alexander the Great, recommended that his troops carry and use licorice to help with stamina for long marches, as well as for thirst in areas of drought. In the Middle Ages it was taken to alleviate the negative effects of highly spicy or overcooked food. It was also used for flavoring tobacco, and as a foaming agent in fire extinguishers and beer. In a recent survey of Western medical herbalists, licorice ranked as the 10th most important herb used in clinical practice. An astonishing number of Chinese herbal formulas (over 5,000) use licorice to sweeten teas and to "harmonize" contrasting herbs. Its first documented use dates back to the time of the great Chinese herbal master Zhang Zhong Zhing, about 190 AD, but it was certainly used for many centuries prior to this. In 1914 the Chicago Licorice Company began to sell Black Vines, the first in a very long line of licorice based modern candies. Parts Used The root in dried form Typical Preparations Teas, tinctures, and in encapsulations. The whole sticks and slices may be chewed straight and are pleasant tasting.

Licorice (or liquorice) is a plant of ancient origin and steeped in history. Natural licorice is an extract from the root of Glycyrrhiza glabra, a 4- to 5-foot woody shrub that contains glycyrrhizic acid (GZA) and grows in subtropical climates in Europe, the Middle East, and Western Asia.

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Licorice is the common name for plants of the Glycyrrhiza family. It may contain protective flavanoids. Glycyrrhetic acid (a component of licorice) may decrease testosterone and increase cortisol.