What is licorice root?
Licorice, or liquorice (Glycyrrhiza glabra, family Fabaceae), is the dried root of a perennial legume that thrives in sandy alluvial soils around the Mediterranean and across West and Central Asia. The parts used are the roots and underground runners (rhizomes), lifted after three to four years of growth, then dried and sold either peeled or with their brown striated bark. In Egypt and the Levant it is called erk sous, in Iraq erq al-sous or simply sous, and in the Gulf sous as well; the Damascene version is known as sous shami.
Historically, licorice roots were found in the tomb of Tutankhamun, and Arab physicians such as Ibn Sina and Al-Razi listed it among the soothing remedies. In nineteenth-century Egypt it became a street drink poured by the saqqa from a brass urn, and today it is a symbol of the Ramadan iftar table from Alexandria to Baghdad and Aleppo.
Types, varieties and origins
Whole licorice root (roots and sticks)
Dried roots 10 to 30 cm long and 1 to 3 cm thick, with a brown striated bark and a fibrous yellow core. The classic origins are Syria (the Euphrates basin), Turkey (south-eastern Anatolia), Iran, Uzbekistan and Turkmenistan, with growing acreage in Upper Egypt. Whole root is preferred by traditional drink makers because it allows slow steeping and keeps its flavour longer.
Ground licorice (coarse and fine)
Coarse grind (2 to 4 mm particles) is the standard for the Egyptian licorice drink because it gives a rich foam and balanced taste; fine powder is used in confectionery, herbal tea blends and herbal preparations. Good ground licorice is pale yellow-beige, not dark brown; a dark colour signals excess bark or an old product.
| Variety | Origin | Character | Best use |
|---|---|---|---|
| Whole root, Syrian/Turkish | Syria, Turkey | Strong sweetness, bright yellow core, high glycyrrhizin | Traditional licorice drink, herbal pharmacy |
| Whole root, Iranian/Central Asian | Iran, Uzbekistan | Medium to high sweetness, thicker bark | Industrial extraction, sweetening |
| Egyptian root | Upper Egypt | Light earthy note, medium sweetness | Street drink, blends |
| Coarse ground | By origin | Rich foam, balanced flavour | Ramadan drink, cold steeping |
| Fine ground | By origin | Dissolves quickly, concentrated sweetness | Sweets, herbal blends, tea |
Quality standards and grades
As a herbal raw material, licorice root is covered by the European Pharmacopoeia (Ph. Eur.) and United States Pharmacopeia (USP) monographs, both of which require a minimum glycyrrhizic acid (glycyrrhizin) content of 4.0 %. The Egyptian Standard for dried herbs and spices and the Codex Alimentarius limits for contaminants also apply. For food use, buyers look at cleanliness of the sticks (soil, sand, mould), pesticide residues and aflatoxin.
| Parameter | Typical acceptable range | Note |
|---|---|---|
| Glycyrrhizin (glycyrrhizic acid) | ≥ 4 % (typically 5 – 9 %) | Pharmacopoeial minimum; higher is better |
| Moisture | ≤ 12 % | Typical |
| Total ash | ≤ 10 % | Typical (unpeeled root runs higher) |
| Acid-insoluble ash | ≤ 2 % | Indicator of sand and soil |
| Extraneous matter | ≤ 2 % | Typical for grade 1 |
| Total aflatoxin | Per Codex / Egyptian Standard | Mandatory |
An experienced buyer judges quality by eye (a bright yellow core), by nose (a sweet, woody aroma with no mustiness) and by taste (a clear, lingering sweetness with a faint sharpness). Pale grey or unusually light sticks are usually old or have already been extracted.
Whole versus ground, and processing
Whole root keeps its active compounds for one to two years, while ground licorice loses part of its aroma within months. Grind coarsely shortly before use. Licorice is never roasted, but overheating during milling turns the powder brown and dulls the sweetness. Black licorice blocks or paste are a boiled, concentrated extract used in confectionery and industry, not for the street drink.
Culinary uses across the Arab world
- Egypt: the Ramadan licorice drink; steep 100 g coarse ground with a teaspoon of bicarbonate of soda in cold water for 4 to 6 hours, strain and serve iced with its golden foam.
- Iraq: sharbat al-sous in Basra and Baghdad, sometimes with a touch of orange-blossom water or orange peel.
- Levant: sous shami poured from brass urns by street vendors in Damascus, Aleppo and Homs.
- Gulf: an ingredient in some herbal tea blends and with tamarind.
- Sweets: flavouring for confectionery and herbal teas; it pairs well with aniseed, fennel, mint and cinnamon.
Dosage tip: 20 to 25 g of ground licorice per litre of water for the drink, and one teaspoon per cup of herbal tea.
Storage and shelf life
Keep whole root in a dry, dark, well-ventilated place away from humidity, which causes mould; it stays good for up to 24 months. Ground licorice should be kept in an airtight container away from light and used within 12 months. The prepared drink keeps in the refrigerator for 48 hours.
Traditional and health benefits
Licorice has traditionally been used to soothe the throat and cough, calm the stomach and refresh in summer heat; its sweetness comes from glycyrrhizin, roughly 50 times sweeter than sugar. Studies point to anti-inflammatory and antiviral properties of some of its compounds. However, excessive intake (more than a few cups daily over several weeks) can raise blood pressure and lower potassium, so people with hypertension, heart or kidney conditions and pregnant women are advised to avoid it.
The Sheikh Al-Attareen range
- Licorice Root Whole
- Licorice Root Ground
We source licorice roots from selected farms in Syria, Turkey and Iran, and choose Upper Egyptian root when it meets our standards. Every lot is checked in our laboratory for moisture, cleanliness, glycyrrhizin content and freedom from mould, then cleaned, milled and packed at our Mansoura facility. The product is available in our branches in Egypt, Iraq (Baghdad and Erbil) and Syria (Homs), and through our online store.
FAQ
Why is bicarbonate of soda added to licorice?
A small amount helps extract glycyrrhizin, builds the characteristic foam and balances acidity; one teaspoon per 100 g is enough.
Is ground licorice lower quality than whole root?
No, as long as it is freshly milled from good root; but whole root keeps its properties longer and its quality is easier to judge by eye.
How many cups of licorice can I drink per day?
For healthy adults, one to two cups a day for a limited period is generally considered acceptable; avoid it with high blood pressure or during pregnancy.
What is the difference between Levantine and Egyptian licorice drink?
Origin and preparation: the Levantine version usually uses Euphrates root, is sweeter and served concentrated; the Egyptian one is cold-steeped with bicarbonate for a thicker foam.