noun
also li·quo·rice ÷ˈlik(ə)rish, ÷-rēsh, ÷-rə̇s
( -s )
Etymology: Middle English licoris, licorice, from Old French licorece, licorice, from Late Latin liquiritia, alteration of Latin glycyrrhiza, from Greek glykyrrhiza, from glykys sweet + rhiza root — more at dulcet , wort
1.
a. or licorice root : a dried root of gummy texture and sweet rather astringent flavor that is the source of extracts used to mask unpleasant flavors (as of drugs) or to impart pleasing flavors (as to confections or tobacco)
b. : an extract of licorice commonly prepared in the form of a gummy or rubbery paste
2.
a.
(1) : a tall perennial leguminous herb ( Glycyrrhiza glabra ) of the Mediterranean region that has odd-pinnate leaves with ovate leaflets and stalked racemes of blue flowers and that is widely cultivated in southern Europe for its long thick sweet roots which are the source of licorice
(2) : any of several other plants of the genus Glycyrrhiza
b. : any of various plants resembling members of the genus Glycyrrhiza — usually used in combination; see indian licorice