The taste of licorice is a combination of intense sweetness (up to 30-50 times stronger than sugar) with clear notes of anise, spicy depth and slight bitterness. In the background you can also feel delicate resin and citrus accents, which make the aroma multidimensional and linger in the mouth for a long time. Added to the infusion, it gives it a sweet and spicy tone, and in baked goods it highlights the aroma of chocolate or caramel.
Licorice root, whose name comes from Greek words Glykys (“sweet”) i Rhiza (“root”), has been associated with unusual properties from the beginning. Hippocrates mentioned him as Father a remedy that relieves stomach problems and coughsand the Romans used extracts both in cooking and medicine. In India, however, licorice found its place in texts such as Kama tomorrow Whether Standing, where it appeared in recipes intended to increase sexual vitality. It is worth emphasizing, however, that these traditions were of a cultural and symbolic nature, and not scientifically confirmed.
In China, licorice, known as gancaoserved as a “supporting herb”. Its task was to enhance the effects of other plants, alleviate their toxicity and modulate biological activity. This is why it has become one of the most frequently used ingredients in traditional Chinese medicine recipes. A similar meaning was attributed to it in ancient Egypt. Archaeological finds indicate that it was an ingredient of drinks served to the pharaohs and it was also used in the context of intimate health and vitality.
Modern scientific research allows us to look at these ancient beliefs with greater distance. Analyzes by Shahid Sadoughi University of Medical Sciences in 2024 have shown that licorice supplementation in women with polycystic ovary syndrome (PCOS) may support the regulation of hormonal and metabolic balance. In turn, the article published by Joanna Bartkowiak-Wieczorek from the Medical University of Poznań in 2021 indicates that phytoestrogens contained in licorice may influence cancer and hormonal processes.
Licorice has anti-inflammatory properties thanks to glycyrrhizin and glycyrrhetinic acid, which block the COX-2 enzyme and the pathways responsible for the production of cytokines that intensify inflammation. Research from the University of Genoa in 2018 on animal models of rheumatoid arthritis (RA) showed that extracts from this plant reduced swelling and protected cartilage against damage. Additionally, glycyrrhetinic acid limited excessive growth of the synovial membrane, i.e. the tissue lining the joint, which in RA is responsible for maintaining chronic inflammation.
There is more and more talk about the “gut-joint axis”, i.e. how the condition of our intestines affects the immune system and inflammation throughout the body. Changchun University of Chinese Medicine 2024 research on RA models confirmed that licorice improves the tightness of the intestinal barrier and the balance of microbiota. Less “leakage” from the intestines means less inflammatory stimuli reaching the blood and – indirectly – less fueling of inflammation in the joints. This broader effect explains why some plants can support anti-inflammatory therapies not only “on site”, but by strengthening immunity.
In weight loss, the effects are more subtle. According to analyzes by the University of Padova in 2003, licorice extracts with limited glycyrrhizin have a strong antioxidant effect, which can support metabolism and contribute to the reduction of total cholesterol, LDL and triglycerides. What does this mean for an overweight person? Less oxidative stress and milder inflammation mean a better response of the body to diet and exercise – than independent, permanent weight loss. In small clinical trials, the improvement in lipids was reversible after discontinuing the supplement, so if licorice helps, it is part of a broader plan: diet, activity, sleep and treatment of comorbidities.
The safe use of licorice requires caution. The glycyrrhizin contained in it imitates the action of hormones that regulate water and electrolyte balance, which, if consumed excessively, may result in increased blood pressure, decreased potassium levels, edema and sodium retention. Therefore, people with heart, kidney and liver diseases, as well as pregnant and breastfeeding women should avoid high doses. Licorice also interacts with diuretics, blood pressure lowering drugs, cardiac glycosides and hormonal preparations. Therefore, its use in supportive therapy, e.g. for rheumatic diseases, should only take place under the supervision of a doctor.
Licorice root has been used as a natural sweetener and spice for centuries. Already in ancient Egypt, drinks with its addition were drunk, and in medieval Europe it was used for flavoring beers and liqueurs. Today we most often encounter it in form dried pieces, powder or extract. The ground root can be added to herbal mixtures, and the extract works great in fruit syrups or drinks. In Scandinavia, even sweets with the addition of ammonium chloride, the so-called “salty licorice”, with a characteristic, spicy taste. However, most commercial candies contain only flavor, not natural extractso it is best to buy herbal raw materials from pharmacies or health food stores.
A few grams of dried licorice root can be prepared infusion soothing throat irritationand the addition of powder to cakes or bread gives them a deeper, slightly spicy aroma. In Asian cuisine, licorice is sometimes an ingredient meat marinadeswhere it is combined with ginger or star anise, which gives the dishes distinctiveness and natural sweetness. In confectionery, it is used to flavor ice cream, creams and syrups.
When using licorice in the kitchen, it is worth remembering a few practical rules. Dried root it is best to grind it in a coffee grinder and add the powder in small amounts – its flavor is intense and can easily dominate the entire dish. Licorice should not be cooked at high temperatures for a long time, as some of the valuable flavonoids are then degraded. It is best to store it in airtight containers, away from light and moisture. Thanks to this, it will retain both its aroma and health-promoting properties.
Sources: Terazgotuje.pl, PubMed Central
