Vol. 7, Issue 1, Part B (2025)

Liquorice (Glycyrrhiza glabra) is a plant renowned for its sweet flavour and medicinal properties, widely used in food, traditional medicine, and pharmaceuticals. Its bioactive compounds, especially glycyrrhizin, offer numerous health benefits but also present risks if consumed excessively Liquorice is the root of a plant that tastes naturally sweet. Peoples have used it for thousands of years, not just for its flavour in candies and drinks, but also because it’s believed to have some health benefits. Studies have looked at whether liquorice can help with things like coughs, sore throats, and even stomach problems. However, more research is needed to be sure how well it works and if it's safe for everyone to use. The plant is used as anti-inflammatory, spasmolytic, laxative, anti-depressive, anti-ulcer and anti-diabetic. The present review focuses Glycyrrhiza glabra distribution, ethno botany, ethno pharmacology, chemical constituents, medicinal uses, cultivation and trade. Plant requires a lot of attention as it has been reduced in population due to over-use in Baluchistan. The plant conservationists should consider this herb as priority species and should start its cultivation on the commercial scale to fulfil the requirements of the local markets and pharmaceutical industries as well as reduce the pressure on the wild plants. This review synthesizes existing literature to explore the diverse ethnomedicinal uses of liquorice across different cultures, focusing on its application in treating respiratory ailments, gastrointestinal disorders, and inflammatory conditions.