Liquorice and surroundings

Glycyrrhiza glabra = Liquorice

Italian = Liquirizia
English = Liquorice, Licorice (common USA),
Danese = Lakrids
Spagnolo = Regaliz
Svedese = Lakrits
Francese =Réglisse
Norvegese= Lakris
Tedesco = Lakritz
Olandese= Drop

Liquorice (Glycyrrhiza glabra), is a perennial species of the Papilionaceae family. Well known in antiquity, the name derives from greek (glicos
) yλυχος = sweet and (rhizoa) ριυα = root, which therefore means sweet root. Followingly transformed by the Roman in glycyrrhiza, and in the end Liquorice.

According to the renown British Encyclopedia, the best in the world grows in Calabria, particularly in the Ionian Coast, where the microclimate enhances the glycyrrhetinic acid contents, the glucoside which gives the typical flavour to the liquorice juice.
The plant is frail and delicate and its roots, very deep, with lengths exceeding a full meter, are strongly fixed to the ground, to the point of strengthening, clayish grounds and banks due to their structure, furethermore cause of the old belief that they reached hell!

Liquorice is well known for its invigorating and anti-inflammatory features, it’s also soothing for soar throats and healthy for the respiratory and digestive system and is recently under studies for its antioxidant properties.


Amarelli è la liquirizia italiana famosa nel mondo, dal 1731.

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