-
Also known as: Sweet Root, Mulethi, Yashtimadhu, Gan Cao.
-
Scientific name: Glycyrrhiza glabra (A flowering perennial legume native to Western Asia and Southern Europe).
-
What it’s known for: Famous for its natural, intense sweetness—up to 50 times sweeter than sugar—and its distinct woody, anise-like flavor profile.
-
How to prepare: The whole sticks can be chewed directly, simmered in hot water for a soothing tea, or added to slow-cooking liquids to infuse sweetness.
-
How it’s used: A cornerstone of heritage beverage recipes; frequently used in traditional syrups, botanical teas, and as a natural flavoring agent in traditional confectionery.
-
Quality profile: Premium, unpeeled whole root sticks, sun-dried to maintain their natural juices and structural integrity.
