Liquorice

Liquorice

Description

Species (Family) : Gan Cao (root/rhizome), Glycyrrhiza glabra L. var. glabra, G. glabra L. subsp. glandulifera (Waldst. & Kit.) Ponert, Licorice

Synonym(s) : Root, stolon

Part(s) Used : Mucilages, and anthocyanin pigments in the flowers.

Constituents : Liquorice is widely used in foods as a flavouring agent. Liquorice root is listed by the Council of Europe as a natural source of food flavourin. This category indicates that liquorice can be added to foodstuffs in small quantities, with a possible limitation of an active principle (as yet unspecified) in the final product. Previously, liquorice has been listed as GRAS (Generally Recognised As Safe).

Food Use : Root, Powder, Extract

Form of product : Liquorice is stated to possess expectorant, demulcent, antispasmodic, anti-
inflammatory and laxative properties.
Traditionally, it is also reported to affect the adrenal glands. It has been used for bronchial catarrh, bronchitis, chronic gastritis, peptic ulcer, colic and primary adrenocortical insufficiency

Herbal Use : Liquorice is stated to possess expectorant, demulcent, antispasmodic, anti-inflammatory and laxative properties. Traditionally, it is also reported to affect the adrenal glands. It has been used for bronchial catarrh, bronchitis, chronic gastritis, peptic ulcer, colic and primary adrenocortical insufficiency