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The Collaborative International Dictionary
Glycyrrhiza

Glycyrrhiza \Glyc`yr*rhi"za\, n. [L., fr. Gr. ?; ? sweet + ? root. Cf. Licorice.]

  1. (Bot.) A genus of papilionaceous herbaceous plants, one species of which ( G. glabra), is the licorice plant, the roots of which have a bittersweet mucilaginous taste.

  2. (Med.) The root of Glycyrrhiza glabra (liquorice root), used as a demulcent, etc.

Wikipedia
Glycyrrhiza

Glycyrrhiza is a genus of about 18 accepted species in the legume family ( Fabaceae), with a subcosmopolitan distribution in Asia, Australia, Europe, and the Americas.

The genus is best known for liquorice ( British English; licorice in American English), G. glabra, a species native to the Mediterranean region, from which the confectionery liquorice is produced. Very little G. glabra is grown in North America, but American Licorice G. lepidota is a common native species there. Russian Liquorice (G. echinata) and Chinese Liquorice (G. uralensis; ) are also cultivated, the latter being important in traditional Chinese medicine. Also known by following names in these languages: Hindi – mulethi, Sanskrit – yastimadhu, Gujarati name – jethimadh, Marathi name - Jeshthamadh (जेष्ठमध), Thai - cha aim taed ชะเอมเทศ.

Usage examples of "glycyrrhiza".

The leaflets are raised in Sphaerophysa salsola, Colutea arborea, and Astragalus uliginosus, but are depressed, according to Linnaeus, in Glycyrrhiza.