Ingredient Overview
Licorice root is recognised for its lingering sweetness and long use in foods and herbal preparations. Glycyrrhizic acid is a characteristic constituent of the root and the marker used for these extracts.
Its recognisable sweetness makes licorice a botanical that influences taste as well as ingredient composition. The dried root is used in traditional combinations, while extracts concentrate selected constituents. Glycyrrhizic acid connects that familiar flavour with the chemistry of the plant, giving the root a clear and distinctive identity.