Scientific name: Glycyrrhiza glabra
Origin: Europe, Asia and India
Medicinal use: In the kitchen, given its sweetness, licorice is used mainly in confectionery, ice cream or sweets. Also as a beverage flavoring (it gives a very strong flavor to beer and spirits) and in herbal medicine. Licorice roots are brown in color and its pulp is fibrous and yellowish in color: once the roots are harvested, they are boiled, filtered and the juice that is extracted, as soon as it cools, solidifies into a sticky black block. .
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