Licorice root
<p><b >Liquorice</b> or <b >licorice</b> (<a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English" title="Wikipedia:IPA for English" >/</a><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English#Key" title="Wikipedia:IPA for English" >ˈlɪkᵊrɪʃ</a><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English" title="Wikipedia:IPA for English" >/</a> <a href="http://en.wikipedia.org/wiki/Wikipedia:Pronunciation_respelling_key" title="Wikipedia:Pronunciation respelling key" ><i><b>lik</b>-(ə-)rish</i></a> or <a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English" title="Wikipedia:IPA for English" >/</a><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English#Key" title="Wikipedia:IPA for English" >ˈlɪkᵊrɪs</a><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English" title="Wikipedia:IPA for English" >/</a> <a href="http://en.wikipedia.org/wiki/Wikipedia:Pronunciation_respelling_key" title="Wikipedia:Pronunciation respelling key" ><i><b>lik</b>-(ə-)ris</i></a>)<sup id="cite_ref-1" class="reference" ><a href="http://en.wikipedia.org/wiki/Licorice_root#cite_note-1" >[2]</a></sup> is the root of <i ><b>Glycyrrhiza glabra</b></i> from which a somewhat sweet flavour<sup class="Template-Fact" >[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed" >citation needed</a></i>]</sup> can be extracted. The liquorice plant is a <a href="http://en.wikipedia.org/wiki/Legume" title="Legume" >legume</a> (related to beans and peas) that is native to southern Europe and parts of Asia. It is not related to <a href="http://en.wikipedia.org/wiki/Anise" title="Anise" >anise</a>, <a href="http://en.wikipedia.org/wiki/Star_anise" title="Star anise" class="mw-redirect" >star anise</a>, or<a href="http://en.wikipedia.org/wiki/Fennel" title="Fennel" >fennel</a>, which are the sources of similar-tasting flavouring compounds. The word 'liquorice'/'licorice' is derived (via the <a href="http://en.wikipedia.org/wiki/Old_French" title="Old French" >Old French</a> <i >licoresse</i>), from the <a href="http://en.wikipedia.org/wiki/Greek_language" title="Greek language" >Greek</a> γλυκύρριζα (<i >glukurrhiza</i>), meaning "sweet root",<sup id="cite_ref-2" class="reference" ><a href="http://en.wikipedia.org/wiki/Licorice_root#cite_note-2" >[3]</a></sup> from γλυκύς (<i >glukus</i>), "sweet"<sup id="cite_ref-3" class="reference" ><a href="http://en.wikipedia.org/wiki/Licorice_root#cite_note-3" >[4]</a></sup> + ῥίζα (<i >rhiza</i>), "root",<sup id="cite_ref-4" class="reference" ><a href="http://en.wikipedia.org/wiki/Licorice_root#cite_note-4" >[5]</a></sup><sup id="cite_ref-5" class="reference" ><a href="http://en.wikipedia.org/wiki/Licorice_root#cite_note-5" >[6]</a></sup> the name provided by <a href="http://en.wikipedia.org/wiki/Pedanius_Dioscorides" title="Pedanius Dioscorides" >Dioscorides</a>.<sup id="cite_ref-6" class="reference" ><a href="http://en.wikipedia.org/wiki/Licorice_root#cite_note-6" >[7]</a></sup>
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Liquorice flavouring is also used in <a href="http://en.wikipedia.org/wiki/Soft_drink" title="Soft drink" >soft drinks</a>, and in some herbal infusions where it provides a sweet aftertaste. The flavour is common in medicines to disguise unpleasant flavours.</p>
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<a href="http://en.wikipedia.org/wiki/Chinese_cuisine" title="Chinese cuisine" >Chinese cuisine</a> uses liquorice as a culinary <a href="http://en.wikipedia.org/wiki/Spice" title="Spice" >spice</a> for savoury foods. It is often employed to flavour <a href="http://en.wikipedia.org/wiki/Broth" title="Broth" >broths</a>and foods simmered in <a href="http://en.wikipedia.org/wiki/Soy_sauce" title="Soy sauce" >soy sauce</a>.</p>
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