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The licorice native to the Mediterranean region and Western Asia (Glycyrrhiza glabra, locally also "Bear Dreck") is a perennial of the legume family, subfamily Butterfly. Only in late summer appear bluish-purple and white butterfly flowers in short, erect ears. From the roots harvested in autumn, the liquorice candy is made. Since ancient times, the healing properties of certain diseases are known (mucus and anticonvulsant). The Greeks and the Romans used the juice (Succus Liquiritiae) for the treatment of gastric ulcers and asthma. Also in the tomb of the Egyptian pharaoh Tut-Ench-Amun you found a root. The root bark contains glycyrrhizin (a glycoside ), which gives the liquorice its characteristically sweetish-spicy and warming taste and has a 50-fold greater sweetening power than cane sugar. Certain red wines or grape varieties have this easily recognizable taste, such as the Barolo (out Nebbiolo ) as well as wines from the South African variety Pinotage,

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