liquoriceˈlɪk ə rɪʃ, ˈlɪk rɪʃ, ˈlɪk ər ɪs
liquorice (n)
- plural
- liquorices
English Definitions:
licorice, liquorice, Glycyrrhiza glabra (noun)
deep-rooted coarse-textured plant native to the Mediterranean region having blue flowers and pinnately compound leaves; widely cultivated in Europe for its long thick sweet roots
licorice, liquorice (noun)
a black candy flavored with the dried root of the licorice plant
liquorice (Noun)
A leguminous plant, Glycyrrhiza glabra, from which a sweet black liquor is extracted and used as a confection and in medicine
liquorice (Noun)
a type of confection made from liquorice extract.
Liquorice
Liquorice or licorice is the root of Glycyrrhiza glabra from which a somewhat sweet flavor can be extracted. The liquorice plant is a legume that is native to southern Europe and parts of Asia. It is not botanically related to anise, star anise, or fennel, which are sources of similar flavouring compounds. The word 'liquorice'/'licorice' is derived, from the Greek γλυκύρριζα, meaning "sweet root", from γλυκύς, "sweet" + ῥίζα, "root", the name provided by Dioscorides. It is a herbaceous perennial, growing to 1 m in height, with pinnate leaves about 7–15 centimeters long, with 9–17 leaflets. The flowers are 0.8–1.2 cm long, purple to pale whitish blue, produced in a loose inflorescence. The fruit is an oblong pod, 2–3 centimetres long, containing several seeds. The roots are stoloniferous. The scent of liquorice root comes from a complex and variable combination of compounds, of which anethole is at most a minor component. Much of the sweetness in liquorice comes from glycyrrhizin, which has a sweet taste, 30–50 times the sweetness of sugar. The sweetness is much different than sugar, being less instant and lasting longer.
Liquorice
Liquorice (British English) or licorice (American English; IPA: LIK-ər-ish, -iss) is the common name of Glycyrrhiza glabra, a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring can be extracted. The liquorice plant is an herbaceous perennial legume native to Western Asia, North Africa, and Southern Europe. Botanically, it is not closely related to anise or fennel, which are sources of similar flavouring compounds. (Another such source, star anise, is even more distantly related from anise and fennel than liquorice, despite its similar common name.) Liquorice is used as a flavouring in candies and tobacco, particularly in some European and West Asian countries. Liquorice extracts have been used in herbalism and traditional medicine. Excessive consumption of liquorice (more than 2 mg/kg [3.2×10−5 oz/lb] per day of pure glycyrrhizinic acid, a liquorice component) may result in adverse effects, and overconsumption should be suspected clinically in patients presenting with otherwise unexplained hypokalemia and muscle weakness. In at least one case, death has been attributed to excessive liquorice consumption.
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"liquorice." Kamus.net. STANDS4 LLC, 2024. Web. 20 Apr. 2024. <https://www.kamus.net/english/liquorice>.
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