Licorice root is a versatile herb known for its culinary uses and medicinal properties. Bakers and manufacturers often add it to baked goods and beverages for natural sweetness. Because of its potential health benefits, herbalists have used it as a traditional medicine to treat respiratory and digestive problems.
If you are interested in licorice roots, you have come to the right place. We have compiled detailed information about this herb. Find out the botanical information, parameters for grading, grading categories, cultivation process, history, and role of licorice root in the modern world.
Licorice Root: Botanical Information
The botanical name of licorice root is Glycyrrhiza glabra.
Licorice is a perennial herb that grows up to 1m tall and has pale blue to violet flowers arranged in loose inflorescences. Licorice root is a thick and fibrous root of this plant. It is brown on the outside and yellow on the inside and is used in culinary applications and medicinal purposes.
Parameters for Grading Licorice Root
The science behind grading licorice root involves evaluating different qualitative and quantitative parameters. Experts use these parameters to determine the quality and suitability of the herb for various uses. Here are the key parameters used for grading licorice root:
- Appearance: Grading experts evaluate licorice roots based on color, shape, and uniformity. High-quality licorice root should have a consistent, vibrant yellow color on the inside and a brown color on the outside. It should have a uniform shape and size, minimum branching, and firm texture.
- Purity: Ideally, the root should not contain any foreign matter like stones, dirt, and other parts of the plant. It should be free from chemical residues, heavy metals, or pesticides.
- Moisture Content: The ideal moisture content range for licorice root is 8-12%. Excessive moisture can cause spoilage and molding, and less moisture can make the root hard and difficult to process.
- Glycyrrhizin Content: It is the main active compound in the licorice root and makes a significant parameter for measuring quality. High-quality licorice root usually contains 2-15% glycyrrhizin content.
- Flavor and Aroma: High-quality licorice root should have a strong, characteristic sweet flavor and emit a strong and pleasant aroma when broken or cut.
- Cut Size and Form: The whole root should be firm, intact, and of uniform length. If it is cut and sifted, the sizes of the pieces should be even. If it is powdered, it should have a fine texture and no lumps.
- Ash Content: High ash content indicates impurities like silicates and sand. If roots have lower ash content, they are of good quality and vice-versa.
- Microbial Load: High-quality licorice root should contain a low microbial load, i.e. yeast and mold should be within acceptable limits to make the root safe for consumption.
- Heavy Metals and Pesticide Residues: Regulatory bodies define acceptable limits for the presence of heavy metals like lead, cadmium, and arsenic. Likewise, the root should be free from the harmful pesticide residues.
Grading of Licorice Root
Here are the grades of licorice root:
- Premium Grade: Licorice roots under this category contain high glycyrrhizin content, closer to 15%. These roots have uniform size and excellent appearance. They have minimal impurities, minimal microbial load, and optimal moisture content.
- Standard Grade: This category includes licorice roots with moderate glycyrrhizin content between 8-12%. They are clean and have a good appearance with slight variations in size. They have acceptable levels of moisture content and permissible microbial load.
- Commercial Grade: This is the lowest grade of licorice roots with a lower glycyrrhizin content between 2-8%. They have significant variability in appearance and size. There is a higher presence of impurities. The moisture content and microbial load are high, but the values are within acceptable limits.
Conducive Conditions for Growing Licorice Root
It is imperative to give licorice roots suitable climatic and soil conditions to grow and flourish. Here are some conducive conditions:
- Climate: Licorice root requires moderate temperatures to grow. The ideal temperature range for licorice to flourish is between 15°C to 30°C (59°F to 86°F).
- Rainfall: The plant requires moderate and well-distributed rainfall throughout the growing season. In regions with insufficient rainfall, irrigation is crucial.
- Soil: Licorice root grows best in sandy loam or clay loam soils because these soils have good aeration and are well-drained. The soil should ideally be rich in organic matter. Regular addition of compost can further enhance the fertility.
- Sunlight: The plant requires full sun to partial shade to grow. It requires at least 6-8 hours of direct sunlight to grow.
- Watering and Irrigation: Consistent moisture is vital for the growth of licorice roots, especially during the initial growth stage. It keeps the soil uniformly moist and not water-logged. Areas that do not receive regular rainfall use drip irrigation or sprinkler systems to maintain the required moisture levels.
- Planting: Root cuttings or seeds are two ways to propagate the plant. A 30-45cm gap is maintained between two cuttings or seedlings to allow adequate room for roots to grow.
Harvesting Licorice Roots
Here is the process of harvesting licorice roots involving the right timing and techniques to get the best quality herb:
- Timing of Harvest: Licorice roots are ready for harvest after 3 to 4 years of growth. This long span gives the roots enough time to mature and accumulate sufficient levels of glycyrrhizin. The best time for harvesting licorice roots is during the late fall or early winter, the period after which the plant has entered dormancy so that energy concentrates in the roots.
- Harvesting Method: Cultivators should ensure the soil remains loose around the plant for easy extraction. It is done manually using a spade or fork. Utmost care is taken while digging to avoid breakage. In larger operations, mechanical harvesters dig and lift the roots from the soil.
- Root Handling: Handlers gently manage the roots after extraction to prevent bruising or breaking.
Post-Harvest Processing of Licorice Roots
Post-harvest processes are equally significant. Here is the complete process followed after harvesting the roots.
- Cleaning: Workers thoroughly clean the roots to remove soil and other debris by washing them with water. The idea is to remove any soil particles present in the roots as they affect the purity of the product.
- Cutting and Trimming: In this stage, large or thick roots are cut into smaller sections to facilitate the drying process. The damaged or diseased portions of the roots are also trimmed.
- Drying: In this process, cleaned and trimmed roots are air-died in a well-ventilated space by laying them out in a single layer. The drying time is subjective to the thickness of the roots and the drying conditions. Roots are dried until they have become hard and brittle.
- Storage: The dried licorice roots are stored in a dark, cool, and dry place. Proper storage is crucial to preserve the herb from moisture and mold.
Countries that Cultivate Licorice Root
Various countries cultivate licorice root. Here is the list of some of the countries that cultivate this plant:
- China: China is one of the largest producers of licorice. It is mainly grown in the northern regions of China.
- India: India is another significant producer and exporter of licorice. It is grown in Uttar Pradesh, Punjab, and Haryana. Locally, it is known as “mulethi” and is widely used in traditional Ayurvedic medicines.
- Iran: Iran is another top producer of premium-quality licorice. It is grown across the country and is exported to Europe and the Middle East.
- Turkey: It is a significant producer of licorice. Licorice root is cultivated mostly in Anatolia and Southeastern Turkey. It is used in traditional remedies and also as a flavoring agent.
- Afghanistan: Afghanistan grows licorice in the northern region where the climatic conditions are conducive.
- Italy: Calabria is known for producing licorice in Italy because of its warm, Mediterranean climate.
- Spain: Licorice is widely grown in Spain and used in candies, herbal teas, and other medicinal products. It also exports this herb to Europe.
- Russia: The southern regions of Russia cultivate licorice. Licorice root is a vital ingredient in Russian medicine.
- Pakistan: Licorice is grown in northern and western regions of Pakistan. It is a popular herb in Unani and Ayurvedic medicines in the country.
- Kazakhstan: This is another significant producer of licorice. The country exports large quantities of licorice roots to Asian and European countries.
History of Licorice Root
For centuries, licorice root has been valued for its medicinal and culinary uses. The earliest records of using licorice root date back to ancient Mesopotamia, around 2300 BC. It was also used by Sumerians for its medicinal properties. In ancient Egypt, licorice roots were used for making a sweet beverage called “Mai-sus” which was often included in the burial items to take into the afterlife.
Licorice root was also quite popular in ancient Greece, where it was used for treating colds, coughs, and stomach issues. In ancient Rome, soldiers used licorice root to develop stamina and provide relief from physical stress.
This herb has been a vital part of Traditional Chinese Medicine for over 4,000 years. In Chinese, it was called “Gan Cao” and was considered a harmonizer in herbal formulations. In India, this herb was called “Mulethi” and has been used in Ayurveda for centuries to treat respiratory, skin, and digestive issues.
During the Middle Ages, licorice root became a popular remedy in Europe. In the 16th century, cultivation of licorice was introduced to England and grown in Pontefract where the climatic conditions were conducive. Later, Pontefract became popular for licorice-based confections called “Pontefract cakes”.
Licorice became a crucial part of the pharmaceutical industry by the 19th century and a crucial ingredient cough syrups and digestive aids. It was included in soldiers' rations during World War II for its ability to boost energy and treat sore throats.
Licorice Root in Present Day
In modern times, licorice root continues to be loved and used for its taste and properties across pharmaceuticals, food, and cosmetics.
Manufacturers consider licorice root an imperative ingredient in many herbal formulations for its anti-inflammatory and anti-viral properties. In the pharmaceutical industry, extracts of licorice root are used in the formulations of lozenges, cough syrups, and digestive aids. It is valued for its magical ability to soothe mucous. With time, research on glycyrrhizin has also expanded. This compound was studied for its potential health benefits in treating different conditions.
This herb has also gained popularity as a flavoring agent in the food industry. It is used in sweetening candies and flavoring beverages like soft drinks, herbal teas, and even alcoholic beverages. It has emerged as a popular natural sweetener and makes a healthy replacement for sweet.
Licorice is also known for its skin-soothing and brightening properties. Various cosmetic and personal care products incorporate it in the formulation. Many contemporary creams, serums, and lotions use licorice root to treat acne, hyperpigmentation, and eczema.
With applications across medicine, food, and cosmetics, licorice root remains a highly valued herb and spice in the modern world. The health benefits, pleasant flavor, and versatile uses of licorice ensure that it continues to be an important commodity in global markets.