The history of liquorice. (Licorice)

Liquorice, also spelled as “licorice,” has a long and fascinating history dating back to ancient times. The plant is native to the Mediterranean and the Middle East, and its use in food and medicine can be traced back to ancient Egypt, China, and Greece.

In ancient Egypt, liquorice root was used as a remedy for various ailments, including digestive problems and sore throats. The Egyptians also used it to flavor beverages, including wine and beer.

In China, liquorice root was used as early as 2100 BCE as a sweetener and for medicinal purposes. It was believed to have healing properties and was used to treat various illnesses, including coughs, colds, and digestive problems.

In ancient Greece, liquorice was used to treat respiratory problems, including coughs and chest congestion. The Greek physician Hippocrates, known as the father of medicine, recommended liquorice root as a treatment for stomach ulcers.

During the Middle Ages, liquorice became popular in Europe as a remedy for coughs and sore throats. It was also used to flavor candy and other sweets.

In modern times, liquorice is still used for its medicinal properties, including as a natural remedy for digestive problems and as an anti-inflammatory agent. It is also a popular flavoring in candy, sweets, and other foods.

Overall, liquorice has a rich history and has been valued for its medicinal properties and sweet flavor for thousands of years