Fun facts about the licorice "root"

First of all, a curiosity: the licorice root is not a root, after all, just look at it, roots usually do not look like small trunks, in reality licorice is obtained not from the root of the plant but from the rhizome. But what is the rhizome? In some plants, the first part of the stem of the plant that grows underground undergoes a modification, it widens and takes on the function of a reserve of nutrients. Knowing the function of the rhizome, it should not be surprising that licorice extract is a concentrate of carbohydrates and has a sweetening power greater than that of sucrose and therefore is also quite caloric. The scientific name of the plant is Glycyrrhiza glabra, it is a perennial herbaceous plant that grows up to one meter, the original area of ​​​​diffusion is the Mediterranean basin and the Near East. Normally, you work by boiling the “root” and then filtering everything and finally letting it solidify.

Liquorice powder is obtained by letting the root dry and then grinding it. However, licorice root is also consumed in its natural state, if we think about this type of use, in which “chewing” the licorice root also becomes a pastime, we can immediately identify an advantage compared to the contraindications of licorice. Licorice is a product with many useful properties, it is a disinfectant, an expectorant, a remedy for low blood pressure, but like all truly active products it also has contraindications, the main one being the risk of raising blood pressure following continued use, another obviously that of raising blood sugar. It goes without saying that for a licorice addict who risks overusing it, slowly chewing and sucking the pure root, which obviously does not have the level of concentration of the active ingredient that pure licorice has, which is essentially a plant extract, instead of consuming the classic pure licorice logs could be advisable. However, licorice root can also be infused in alcohol to make licorice liqueurs, usually licorice powder is used for this purpose, but there are those who also combine it with roots. A tip: if you want to obtain a slightly less alcoholic liqueur, instead of using pure 95° food alcohol, use pure white grappa.

0182/01

Data sheet

Zuccherata
senza zuccheri aggiunti

Specific References

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