Just like beans, peas, and peanuts, liquorice belongs to the legume family. However, there is one major difference: unlike the others, the seeds of the perennial liquorice shrub aren't used, but rather its root.

Liquorice - a bush with an aromatic root

Liquorice root extract, also known as Lakritz in German, comes from the roots of the liquorice plant (Glycyrrhiza glabra). The plant is native to the Mediterranean region, Australia, Asia, and the American continent. The sweet-tasting root has been used in Traditional Chinese Medicine (TCM) as a harmonizing agent. It was mentioned in the "Shennong ben cao jing," which is the oldest known book on medical herbs. In today's China, it is one of the ten most popular natural remedies and is used to treat poisoning, skin inflammation, and to strengthen muscles and bones. The Greek physician Hippocrates (approx. 460-370 BC), considered the father of medicine, also described the beneficial properties of licourice.

Various ways to use the traditional healing plant 

Liquorice root is a rich source of various compounds, including saponins and around 300 flavonoids that are responsible for its yellow color. In Europe, licorice root is mainly used to make herbal teas to ease colds and stomach issues. Additionally,  liquorice/Lakritz is used in the confectionery industry and can also serve as a natural sweetener for beverages and food.