Glycyrrhiza glabra, commonly known as licorice, is a perennial herb native to Europe and parts of Asia. It belongs to the Fabaceae family, featuring a strongly developed root system with woody rhizomes. The plant typically grows up to 1 meter in height and bears small, pale blue to violet flowers, which are followed by small pods containing seeds.
The most prominent feature of Glycyrrhiza glabra is its root, which is harvested for its culinary and medicinal uses. The roots are long, cylindrical, and possess a brown outer skin with a yellow interior. They contain glycyrrhizin, a compound up to 50 times sweeter than sugar, which is primarily responsible for the sweet flavor of licorice.
The scent profile of Glycyrrhiza glabra is complex and distinctive. It has a deep earthy aroma with rich, woody undertones. The sweetness of the root imparts a warm, comforting scent that can be described as subtly similar to anise and fennel, due to the presence of anethole. The fragrance is natural and soothing, often associated with confectionery and traditional remedies. In various cultures, its aromatic properties are also used in tobacco blends, herbal teas, and in the flavoring of beverages and sweets.