licorice

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licorice

(lĭk`ərĭs, –rĭsh), name for a European plant (Glycyrrhiza glabra) of the family Leguminosae (pulsepulse,
in botany, common name for members of the Fabaceae (Leguminosae), a large plant family, called also the pea, or legume, family. Numbering about 650 genera and 17,000 species, the family is third largest, after the asters and the orchids.
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 family) and for the sweet substance obtained from the root. Since early times the root has been used medicinally (for coughs and as a laxative); it is used also in brewing, for confectionery, and for flavoring (e.g., in some tobacco). The licorice plant, a perennial with blue pealike blossoms, is cultivated chiefly in the Middle East. Another species, the wild licorice (G. lepidota), is native to North America; other plants of similar flavor may be called licorice. Licorice is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Rosales, family Leguminosae.

licorice

[′lik·rəs]
(botany)
Glycyrrhiza glabra. A perennial herb of the legume family (Leguminosae) cultivated for its roots, which when dried provide a product used as a flavoring in medicine, candy, and tobacco and in the manufacture of shoe polish.

liquorice

(US and Canadian), licorice
1. a perennial Mediterranean leguminous shrub, Glycyrrhiza glabra, having spikes of pale blue flowers and flat red-brown pods
2. the dried root of this plant, used as a laxative and in confectionery