The Roots of Licorice: Understanding Glycyrrhiza glabra
Authentic licorice is derived from the woody root of the Glycyrrhiza glabra plant, a flowering perennial herb native to Southern Europe, the Middle East, and Asia. The genus name, Glycyrrhiza, comes from the Greek words "glykys" (sweet) and "rhiza" (root), a fitting description for a plant whose roots contain a compound up to 50 times sweeter than sugar. This compound, called glycyrrhizin, is the source of the distinctive taste and many traditional medicinal uses associated with the root.
The Anatomy of the Licorice Plant
The licorice plant is a member of the pea or legume family (Fabaceae) and grows as a shrub, reaching up to 1.5 meters tall. Its notable features include:
- Leaves: Pinnate leaves composed of 9 to 17 oval leaflets.
- Flowers: Blue-violet or pale whitish-blue blossoms that appear in loose clusters.
- Roots and Rhizomes: An extensive and deep root system, with the main taproot and long runners being the parts harvested commercially.
For commercial purposes, the roots are typically harvested in the autumn after about four years of growth. After drying, they are processed to extract the potent flavoring and medicinal compounds.
The Difference Between Real and Imitation Licorice
In the United States, in particular, a major distinction exists between true licorice and the many candies that mimic its flavor and form. Many candies marketed as "licorice," especially red and other fruity varieties, do not contain any licorice root extract at all. Instead, they rely on other flavorings, most commonly anise oil, for their licorice-like taste. This has created two very different products that are often confused by consumers.
Comparison: True Licorice vs. Imitation Licorice
| Feature | True Licorice (Black Licorice) | Imitation Licorice (Red/Fruity Licorice) |
|---|---|---|
| Flavor Source | Extract from Glycyrrhiza glabra root. | Artificial or natural fruity flavorings (e.g., strawberry, cherry, cinnamon). |
| Taste Profile | Complex, with sweet, bitter, and sometimes salty or medicinal notes from glycyrrhizin and other compounds. | Straightforwardly sweet and fruity, with flavor coming from added oils like anise. |
| Color | A dark black or very deep brown color, naturally derived from the root extract. | Red, green, or other colors from added dyes; lacks the dark pigmentation of true licorice. |
| Ingredients | Licorice root extract, sugar (or molasses), and a binder (like flour or gelatin). | No licorice root extract; uses starches, sugars, and artificial flavorings and colors. |
| Botanical Family | Legume family (Fabaceae). | Unrelated, although some anise-flavored varieties come from the parsley family (Apiaceae). |
The Long History and Many Uses of Licorice Root
The use of Glycyrrhiza glabra is not new. Its history stretches back thousands of years, with evidence of its use found in ancient Egyptian, Chinese, and Indian cultures. Historically, it was prized for both its sweetening properties and its medicinal value.
In ancient medicine, licorice root was used to treat a variety of ailments, including coughs, sore throats, liver disease, and stomach ulcers. The European Medicines Agency lists licorice as an herbal medicine, and it is still a common ingredient in many traditional remedies and herbal teas today. However, it is important to note that consuming licorice in large quantities can have adverse health effects, particularly due to the compound glycyrrhizin, which can cause elevated blood pressure.
Today, the use of licorice has expanded beyond traditional medicine. The root extract is used to flavor a wide range of products:
- Confectionery: Found in candies, chewing gum, and other sweets.
- Beverages: Used in alcoholic and non-alcoholic drinks, including some beers and anise-flavored liqueurs.
- Tobacco: Serves as a flavoring agent in many chewing tobaccos and cigarettes.
- Pharmaceuticals: Used to mask the taste of unpleasant medications in syrups and throat lozenges.
- Cosmetics: Extracts are even used in some cosmetic products for their skin-brightening effects.
Conclusion: The Authentic vs. the Imposter
In summary, the authentic, complex flavor of black licorice candy comes directly from the root of the Glycyrrhiza glabra plant. This ancient herb has been used for millennia for both its sweetness and its medicinal properties. In stark contrast, the brightly colored "licorice" twists popular in many parts of the world, such as the red and fruity varieties, are merely chewy candies that borrow the name and form of the original product but contain no true licorice at all. Understanding this difference is key to appreciating both the botanical origins of true licorice and the confectionery innovations that have mimicked its classic form. For those seeking the real thing, it's the distinctive, earthy, and sweet root of Glycyrrhiza glabra that delivers the genuine flavor experience.
