Licorice (as well as licorice, licorice and Glycyrrhiza glabra from the Fabaceae family) is one of the most popular medicinal plants. For medical purposes, it was used by the ancient Romans and Greeks, mentions of licorice are found in ancient Egyptian scrolls, in Chinese and Indian manuscripts.
Avicenna found much important usages of licorice for neurologic illnesses, to treat any types of coughs including allergic, to treat liver and lungs illnesses. Avicenna recommended especially Aral Region Licorice root to treat those illnesses.
Today, licorice root is used for the preparation of medicines, in the production of food additives (flavors and sweeteners), in the production of beer and fire extinguishers (as a foaming agent), in cosmetology for the production of skin depigmentation products, even insulation materials and cardboard are created from licorice root (after removing all medicinal and flavoring components).
The main component of licorice root is glycyrrhizin from the saponin group, which is 50 times sweeter than sucrose, and glycyrrhizic acid. It is glycyrrhizin that makes licorice sweet. Another important component is the isoflavonoid glabridine. Flavonoids also give licorice a yellow color.