licorice
nounUK, US /ˈlɪ.k(ə).ɹɪʃ/
Etymology From Middle English lycorys, from Old French licoresse, from Late Latin liquiritia, alteration of Ancient Greek γλυκύρριζα (glukúrrhiza): γλυκύς (glukús, “sweet”) + ῥίζα (rhíza, “root”) (English glucose, English rhizome). Doublet of glycyrrhiza.
Usually A plant of species Glycyrrhiza glabra, or sometimes in North America, the related American licorice plant Glycyrrhiza lepidota.
Usually A type of candy made from that plant's dried root or its extract.
Usually A black color, named after the licorice.
Chemistry, Natural sciences, Physical sciences Usually A flavoring agent made from dried root portions of the aforementioned plant.
Usually A supposed aphrodisiac made in the past from dried roots of Glycyrrhiza glabra and Glycyrrhiza echinata.
- Derived terms
- black licorice, deglycyrrhizinated licorice, Indian licorice, licorice allsorts, licorice extract, licorice milkvetch, licorice mint, licorice pizza, licorice root, licorice stick, licorice wheel, licoricey, liquorice allsorts, red licorice, salty licorice, wild licorice
- Related terms
- crab's eye, Pontefract cake, rosary pea, sambuca, allsorts