Glycyrrhiza glabra is also referred to as European licorice since
that’s where this species originates. It differs from the dozen or so
other species of licorice in that its root is characterized by super
sweetness compared to the pungent bitterness of, for example, the root
of American licorice.
The sweet flavor of licorice root is owing to a glycoside called
glycyrrhizin, which is also noted for its anti-inflammatory and hepatic
protective qualities. In fact, this compound is used in Japan to combat
hepatitis C. It’s also used in the food and pharmaceutical industries as
a flavoring agent, emulsifier and thickener.
