Licorice Root Extract

Licorice root extract comes from the root of the Glycyrrhiza glabra plant, a perennial herb native to parts of Europe and Asia. The extract is made by drying and grinding the root, then steeping it in water or alcohol to pull out its active compounds. It has a distinct sweet flavor, much sweeter than sugar.

Manufacturers use licorice root extract primarily as a flavoring agent, especially in candies, beverages, and baked goods. Its intense sweetness can also contribute to the overall sweet profile of a product, reducing the need for other sweeteners. It is also sometimes used in herbal teas and supplements.

In the U.S., licorice root extract is generally recognized as safe (GRAS) for use as a food flavoring. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated licorice and its components. Consuming very large amounts of licorice root extract, particularly the compound glycyrrhizin, can lead to health issues like increased blood pressure and lowered potassium levels. These effects are generally associated with excessive, long-term consumption, not typical dietary intake.