Licorice | NY Essay

LICORICE

There are several varieties of the herb, Licorice. Its name is derived from the two Greek words meaning ‘sweet’ and ‘root’. It is one of the oldest and best-known remedies for coughs and chest complaints. The knowledge and use of it dates back to the time of the early days of Egyptian civilisation.

The Hindus, Greeks, Romans, Babylonians, and Chinese all knew about the values of Licorice.

It is an enduring herb, which grows in most moderate countries. It varies from about two to five feet high, with long, smooth green leaves and yellowish white or purplish flowers. The root is light brown with a very sweet taste; fifty times the sweetness of cane sugar. It is an ointment, a cough mixture, and a laxative.

Its roots penetrate deeply into the ground and contain an abundance of valuable properties. It is indigenous of Greece, Asia Minor, Spain, Southern Italy, Syria, Iraq, Caucasian and Transcaspian Russia, Northern China, Persia and North Africa.

Tons

of Licorice are used by all countries today for foods, medicines, beverages, and many confections, etc. The United States imports about fifty million pounds of Licorice root and about half that amount of liquid extract yearly. The root comes mainly from Iraq, Turkey, Russia, Syria, Italy, and British East Africa. The liquid extract is imported mostly from Spain.

Some of the Licorice extract entering the United States is used by the drug industries and made into various medications because of its demulcent and expectorant properties. The root, which is made into a powder, is often used in the preparation of pills. The extract has almost the powder as a remedial agent.

Much of the Licorice supply is used by the tobacco industry as a conditioning and flavouring agent. It is also used by the confectionery industry as a base for a wide variety of candies. The residual material after extraction is used as a stabiliser in the production of foam fire extinguishers and as a fertiliser for mushrooms.

The…