Licorice root

Licorice root, also known as sweet root, is used mostly as a sweetener in candies and beverages. People have also used licorice root for centuries for its medicinal benefits.

Licorice root is used to soothe gastrointestinal problems. In cases of food poisoning, stomach ulcers, and heartburn, licorice root extract can speed the repair of stomach lining and restore balance. This is due to the anti-inflammatory and immune-boosting properties of glycyrrhizic acid.

Liquorice is, together with saffron, the leading herb in terms of export and world market share. Liquorice is a popular sweetener found in food products, snacks and herbal medicines. The liquorice plant has a long history of use in both Eastern and Western cultures. The best tasting varieties of liquorice grow in Iran because of its soil composition and climate.

The annual production of liquorice in Iran is about 7000 metric tons of which about 95 % is exported. There are about 14 species of liquorice known, although most commercial liquorice is extracted from Glycyrrhiza glabra. The name comes from the ancient Greek word for ‘sweet root’: glykos (sweet) + rhiza (root). The sweet taste of the root comes from the substance glycyrrhizin, which is about 50 times sweeter than refined sugar and is considered to be the primary active ingredient