licorice

n. leguminous plant; root of the licorice plant (used in medicine, liquors and candy); candy flavored with licorice

Liquorice or licorice (see spelling differences) (, or ) is the root of Glycyrrhiza glabra, from which a sweet flavour can be extracted. The liquorice plant is a legume (related to beans and peas) and native to southern Europe and parts of Asia. It is a herbaceous perennial, growing to 1 m in height, with pinnate leaves about 7–15 centimetres (3–6 inches) long, with 9–17 leaflets. The flowers are 0.8–1.2 cm (1/3 to 1/2 inch) long, purple to pale whitish blue, produced in a loose inflorescence. The fruit is an oblong pod, 2–3 centimetres (about 1 inch) long, containing several seeds.
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Noun
1. 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
(synonym) liquorice, Glycyrrhiza glabra
(hypernym) herb, herbaceous plant
(member-holonym) Glycyrrhiza, genus Glycyrrhiza
(part-meronym) licorice root
2. a black candy flavored with the dried root of the licorice plant
(synonym) liquorice
(hypernym) candy

(n.)
The inspissated juice of licorice root, used as a confection and for medicinal purposes.
  

(n.)
A plant of the genus Glycyrrhiza (G. glabra), the root of which abounds with a sweet juice, and is much used in demulcent compositions.
  

n.
ملہٹي, اصل السوس, جيٹھي مدھو