Glycyrrhiza glabra, commonly known as licorice, is ​a perennial herb in the Fabaceae (legume) family native to the Mediterranean region, growing best in temperate climates with well-drained soils. Its root is used medicinally - the organoleptics are strongly sweet, slightly earthy, and faintly aromatic, with a soothing, demulcent “coating” feeling in the mouth. It is traditionally valued for its anti-inflammatory, mucosal-protective (demulcent), expectorant, and antiviral activity, with key constituents including glycyrrhizin (glycyrrhizic acid) and flavonoids such as liquiritin/liquiritigenin and glabridin. In clinical use and research, it’s used to support irritated upper GI tissue (functional dyspepsia) as well as inflamed respiratory mucosa (eg. sore throat or cough). In a randomized, double-blind, placebo-controlled trial, a licorice root extract was shown to help significantly improve functional dyspepsia PMID: 21747893. People taking licorice extract had reported noticeably less day-to-day indigestion discomfort as compared with placebo. And, as a unique historical note, licorice has deep ancient roots, with sources describing it being used in during ancient Egypt and even found among supplies discovered in King Tutankhamun’s tomb.