Glycyrrhiza, Licorice, Gan Cao 甘草 Liquorice, Dulcis radix (‘Sweet root’)Gan Cao (“Sweet root”, TCM)Yastimadhu (Ayurveda)Athimathuram (Siddha)Shing Mnar   ཤིང་མངར  (Tibetan)Asl us Soos (Unani) Ortus Sanitatis, Meydenbach, 1491 New Kreuterbuch, Matthiolus, 1563 G. glabraAtlas der officinellen pflanzen (2), Felix, 1899G. echinataDarstellung und Beschreibung sammtliche, Berg, 1858 Licorice juice dried into round discs witha sealed image out of Gerard’s Herbal. Three varieties of Licorice root available on the Chinese Market. The bottom is the highest quality being wild Licorice from XinJiang.Honey Fried Licorice (Zhi Gan Cao) as used in Chinese Medicine. RUSSIAN LICORICE ROOT1, Unpeeled root with gray and reddish-brown patches of cork. 2. Peeled root with small fissures. 3. Small peeled root. 4. Wood. 5. Thick cortex.SPANISH LICORICE ROOT1. Rhizome showing wrinkled surface. 2. Small bud. 3, Longitudinal section showing central pith and cortex. 4. Cross-section of rhizome. Squibb’s Atlas of the Official Drugs, Mansfield, 1919 Botanical name: Glycyrrhiza spp. There are around 20 species of Glycyrrhiza, a number of species have been used as a source of ‘Licorice’:   1. G. glabra; regular ‘Licorice’, native to Eurasia   2. G. echinata (syn. G. inermis, G. macedonica), German, Roman, Hungarian, East European or Chinese Licorice.   3. G. glabra var. glanulifera, Russian Licorice TCM uses G. uralensis, G. inflata (‘Chinese Licorice’). G.…

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