Liquorice  

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Liquorice licorice is the root of Glycyrrhiza glabra from which a sweet flavour can be extracted. The liquorice plant is a herbaceous perennial legume native to the Middle East, southern Europe, and parts of Asia, such as India. It is not botanically related to anise, star anise, or fennel, which are sources of similar flavouring compounds. Liquorice flavours are used as candies or sweeteners, particularly in some European and Middle Eastern countries.

Liquorice extracts have been used in herbalism and traditional medicine. Excessive consumption of liquorice (more than 2 mg/kg/day of pure glycyrrhizinic acid, a liquorice component) may result in adverse effects, such as hypokalemia, increased blood pressure, and muscle weakness.

Etymology

The word "liquorice" is derived (via the Old French licoresse) from the Greek γλυκύρριζα (glukurrhiza), meaning "sweet root", from γλυκύς (glukus), "sweet" and ῥίζα (rhiza), "root", the name provided by Dioscorides. It is usually spelled "liquorice" in Commonwealth usage, but "licorice" in the United States.

See also




Unless indicated otherwise, the text in this article is either based on Wikipedia article "Liquorice" or another language Wikipedia page thereof used under the terms of the GNU Free Documentation License; or on research by Jahsonic and friends. See Art and Popular Culture's copyright notice.

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