Licorice is well known as a candy and candy flavoring; in fact, the plant’s genus name (Glycyrrhiza) comes from Greek words meaning “sweet root.” Ground from dried rhizomes of the licorice plant, licorice root powder is often used in baking and beverages where it adds sweetness with earthy undertones. The powder is very pungent and has a flavor has been compared to fennel or anise.

Licorice root is common in both ancient Chinese medicine and Indian Ayurvedic medicine. The herb is a demulcent with tissue-coating properties that can soothe sore throats and coughs and be encapsulated to relieve heartburn and gastritis. Medical professionals warn that the primary sweeting agent in licorice roots, glycyrrhizin, should be avoided by anyone with high blood pressure, heart disease or kidney problems and otherwise used sparingly.

Licorice root powder really attracts moisture and should be stored in an airtight container.