This is an audio version of the Wikipedia Article:
00:00:49 1 Etymology
00:01:22 2 Description
00:02:00 3 Chemistry
00:02:38 4 Cultivation and uses
00:03:10 4.1 Tobacco
00:03:51 4.2 Food and confectionery
00:06:06 4.3 Research
00:06:28 4.4 Traditional medicine
00:06:57 4.5 Toxicity
00:07:47 5 Liquorice poisoning
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“The only true wisdom is in knowing you know nothing.”
Liquorice (British English) or licorice (American English) ( LIK-ər-is(h)) is the root of Glycyrrhiza glabra from which a sweet flavour can be extracted. The liquorice plant is an herbaceous perennial legume native to southern Europe and parts of Asia, such as India. It is not botanically related to anise, star anise, or fennel, which are sources of similar flavouring compounds. Liquorice flavours are used as candies or sweeteners, particularly in some European and Middle Eastern countries.
Liquorice extracts have been used in herbalism and traditional medicine. Excessive consumption of liquorice (more than 2 mg/kg/day of pure glycyrrhizinic acid, a liquorice component) may result in adverse effects, such as hypokalemia, increased blood pressure, and muscle weakness.