Licorice is a plant whose distinct flavor comes from the root of a specific species that has been valued for thousands of years. This substance, familiar in confections and traditional remedies, originates from a flowering perennial. The history of its use dates back to ancient civilizations, including the Egyptians, who prized the root for its various properties. Its use was documented in ancient Chinese medicine as early as 2800 B.C., where it was referred to as “sweet grass.”
The Botanical Identity of Licorice
The true licorice plant is scientifically known as Glycyrrhiza glabra, a name derived from the Greek words for “sweet root.” This species is a robust, perennial herbaceous legume, placing it within the Fabaceae family, which also includes peas and beans. The plant is native to Southern Europe, North Africa, and parts of Western and South Asia. Glycyrrhiza glabra grows as a shrub, reaching heights of up to 1.5 meters, and is characterized by its deep and extensive root system. These fibrous, woody roots are the primary source of the commercial product, thriving in temperate climates, often found in dry riverbeds and sandy, fertile soils.
The Source of the Characteristic Flavor
The unmistakable sweetness and flavor of licorice are concentrated in the plant’s roots and underground stems, known as rhizomes. These parts are harvested and processed to extract a concentrated juice or paste. The primary chemical compound responsible for the flavor profile is Glycyrrhizin, also called glycyrrhizic acid. Glycyrrhizin is a triterpenoid compound estimated to be 30 to 50 times sweeter than common table sugar (sucrose). This compound delivers the characteristic lingering sweetness that is the hallmark of true licorice and makes up 2% to over 20% of the root’s dry weight.
Real Licorice Versus Common Imitators
A great deal of the product labeled as licorice in commercial markets, particularly in North America, does not contain any extract from the Glycyrrhiza glabra plant. Instead, many manufacturers use flavorings derived from a different plant altogether, most commonly anise (Pimpinella anisum). Anise, star anise, and fennel all share a similar flavor profile with licorice due to the presence of the organic compound anethole. While true licorice extract contains anethole, the primary sweetness of Glycyrrhiza glabra comes from Glycyrrhizin, which is absent in anise. This substitution is often due to cost or regulatory concerns regarding the high-potency Glycyrrhizin. Consumers interested in obtaining the authentic flavor must check product labels carefully. A product containing real licorice will list “licorice root extract” or Glycyrrhiza glabra as an ingredient. If a product lists only “anise oil” or “natural flavorings,” it is an imitation.