Glycyrrhiza Glabra (Yashti-madhu, Mulhathi)
Liquorice (British English) or licorice (American English) (/ˈlɪkərɪʃ, -ɪs/ LIK-ər-is(h)) is the root of Glycyrrhiza glabra from which a sweet flavour can be extracted. The liquorice plant is an herbaceous perennial legume native to southern Europe and parts of Asia, such as India. It is not botanically related to anise, star anise, or fennel, which are sources of similar flavouring compounds. Liquorice flavours are used as candies or sweeteners, particularly in some European and Middle Eastern countries.
Liquorice extracts have been used in herbalism and traditional medicine. Excessive consumption of liquorice (more than 2 mg/kg/day of pure glycyrrhizinic acid, a liquorice component) may result in adverse effects, such as hypokalemia, increased blood pressure, and muscle weakness.
It is a herbaceous perennial, growing to 1 metre (39 in) in height, with pinnate leaves about 7–15 cm (3–6 in) long, with 9–17 leaflets. The flowers are 0.8–1.2 cm (1⁄3–1⁄2 in) long, purple to pale whitish blue, produced in a loose inflorescence. The fruit is an oblong pod, 2–3 cm (3⁄4–1 1⁄8 in) long, containing several seeds. The roots are stoloniferous.
** All herbs in accordance with recommendations provided by Ministry of AYUSH(Ayurveda, Yoga and Naturopathy, Unani, Siddha and Homoeopathy) **