Licorice Root
Spice
Glycyrrhiza uralensis root — sweet (50x sucrose by weight), softens bitter herbs in compound formulas.
Where it comes from
Northwest China (Inner Mongolia, Gansu, Xinjiang); core ingredient in Chinese medicine and many Cantonese herbal soups.
In the kitchen
Licorice root, or Glycyrrhiza uralensis, is a sweet root used to soften the bitterness of other herbs in Chinese medicine. It is significantly sweeter than sucrose and is a key ingredient in many herbal formulas. It is primarily grown in northwest China.