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Liquorice is the root of a plant that is native to the Mediterranean and Western Asia. It is cultivated in many parts of the world, including Russia, where it is particularly popular. When cut, the root is bright yellow with a sweet smell and tastes strongly of anise, with a rather bitter-sweet flavour.

The uses of liquorice are widespread, but it is best known as an ingredient in confectionery, and in the making of the famous Irish stout Guinness, as well as other beers and soft drinks.

The consumption of liquorice tea has recently gained popularity. Research indicates several potential health benefits and medicinal properties associated with its consumption, dating back also to the ancient Egyptians, who converted the root into a sweet beverage for pharaohs. Nowadays, liquorice is commonly used as a remedy for gastrointestinal discomfort and acid-reflux, assists with the treatment of sore throats, and may help reduce irritated, inflamed, and itchy skin caused by eczema. Liquorice root also contains powerful flavonoids and antioxidants which protect against infection, with recent studies suggesting a moderate consumption of liquorice to assist with the treatment of gum disease and help in the prevention of cavities.

Although liquorice is a herb which has been used for thousands of years in the treatment of a variety of ailments, it should not be consumed in excessive amounts, particularly by individuals suffering from high blood pressure or low potassium levels. Pregnant women too are advised to seek medical advice prior to the consumption of liquorice root.

Warning: People suffering from hypertension or low potassium levels should avoid excessive consumption.

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