Licorice is the root of Glycyrrhiza glabra and it is commonly used as a medicine and for food production. Licorice is also known as “sweet root” because it contains a chemical compounds named anethole and glycyrrhizin, which is about 50 times sweeter than sugar. The aroma of licorice is similar to those of anise, star anise, tarragon, sassafras, and fennel. The plant is native to Europe and Asia and used all over the world to treat various illnesses including hepatitis, tuberculosis, endocrine dysfunctions, for healing stomach, etc. The root is harvested in autumn, two to three years after planting. The extract is produced by boiling the root and evaporating the water and it is available as a syrup as well as in a solid form.