Liquorice's Details & Specifications

   (5 diseases can be cured by liquorice. Click here to find more)
 
Botanical Name :  Glycyrrhiza glabra Linn.
Hindi Name :  Mulhatti (View Name of this herb in more Languages)
English Name :  Liquorice
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Category

 :  Expectorant
 
 

Source
Leaves :  Fresh
Root :  Fresh and dried
N/A :  N/A
 
 

Family

 :  Leguminosae
 
 
Geographical Source
The plant is indigenous to India and is found in following countries :- Andaman islands Baluchistan Burma India West Pakistan
 
 

Identification
Organoleptic characteristics
Colour :  N/A
Seeds :  Liquorice
Taste :  N/A
Size :  The unpeeled surface is wrinkled with small buds. Leaves are circular with occasional dark buds. The smooth transversely cut surface of the stolon shows a cambium ring about one-third of the radius from the outer surface and small central pith. Both xylem and phloem are radiate. The root is similar without pith.
Physical Standards
Total Ash :  N/A
Moisture :  N/A
 
 

Chemical Constituents
Major
Major chemical constituents responsible for physicochemical and therapeutic action of the herb are :- Glycyrrhizin (5-10%) Calcium and potassium salts of Glycyrrhizic acid Liquorice contains about 5-10 per cent of a sweet, white, crystalline substance glycyrrhizin, consisting of calcium and potassium salts of glycyrrhizic acid a colourless crystalline powder melting at about 2050C. It imparts a sweet taste to water in a dilution of 1:15000 and is about 50 times as sweet as cane sugar. The solution of glycyrrhizin in hot water gelatinizes on cooling.
 
Minor
Minor chemical constituents of this herb affecting colour, odour, taste and stability are :- Sugars (sucrose and dextrose) Asparagin Starch Proteins Fats Resin
 
 

Storage
To maintain physicochemical properties and medicinal values of the herb it is recommended to maintain following storage conditions :- Air tight containers Protection from light Protection from moisture