licorice

lic·o·rice  (lkr-s, -sh)

n.

1.

a. A Mediterranean perennial plant (Glycyrrhiza glabra) having blue flowers, pinnately compound leaves, and a sweet, distinctively flavored root.

b. The root of this plant, used as a flavoring in candy, liqueurs, tobacco, and medicines.

c. A confection made from or flavored with the licorice root.

2. Any of various similar plants.

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[Middle English, from Old French, from Late Latin liquirtia, alteration (influenced by Latin liqure, to flow) of Latin glycyrrhiza, root of licorice, from Greek glukurrhiza : glukus, sweet + rhiza, root; see wrd- in Indo-European roots.]

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licorice [ˈlɪkərɪs]

n

(Cookery) the usual US and Canadian spelling of liquorice

Thesaurus

Noun	1.	licorice - deep-rooted coarse-textured plant native to the Mediterranean region having blue flowers and pinnately compound leaves; widely cultivated in Europe for its long thick sweet roots Glycyrrhiza glabra, liquorice herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests genus Glycyrrhiza, Glycyrrhiza - sticky perennial Eurasian herbs licorice root - root of licorice used in flavoring e.g. candy and liqueurs and medicines
	2.	licorice - a black candy flavored with the dried root of the licorice plant liquorice candy, confect - a rich sweet made of flavored sugar and often combined with fruit or nuts

Translations

licorice liquorice