In Egypt and other parts of the Arab world, including the Levant, a traditional drink called Erq sous is made from dried licorice roots combined with baking soda and water.

Learn more about Licorice uses, effectiveness, possible side effects, interactions, dosage, user ratings and products that contain Licorice.

Liquorice (British English) or licorice (American English; IPA: / ˈlɪkərɪʃ, - ɪs / 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.

In food and drinks, licorice and its constituents are commonly employed as nutritional sugars, and licorice constituents are used to improve the texture and taste of tobacco-related goods.

Licorice root is an ancient herbal remedy that may help relieve several ailments, such as acid reflux, cavities, and peptic ulcers. Learn more about the potential benefits, risks, and dosage.

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Licorice or ‘Liquorice’ comes from the Glycyrrhiza plant species and is valued for its rich flavor. It derives its name from the Greek word ‘glukurrhiza’ which means ‘sweet root’, attributing to a component called glycyrrhizin present in its root which is much sweeter than sugar.

Find out what research says about black licorice, who should avoid it, and how it may affect your health.

licorice, (Glycyrrhiza glabra), perennial herb of the pea family (Fabaceae), and the flavouring, confection, and folk medicine made from its roots. Licorice is similar to anise (Pimpinella anisum) in flavour; both plants are somewhat sweet and slightly bitter.

Licorice is a perennial herb that is cultivated throughout Europe, Asia, and the Middle East. It is used as a flavoring in candy, other foods, and tobacco products.