Pronunciation: [lˈɪkɔːɹɪs] (IPA) 
The word "licorice" is spelled with a "c" not an "s" due to its Greek origin, "glycyrrhiza", which translates to "sweet root". The "c" sound in "licorice" is represented by the letter "c" because it is pronounced as /s/ before an "e", "i", or "y". In IPA transcription, the word would be represented as /ˈlɪkərɪʃ/. Its spelling might cause confusion for non-native English speakers, as its pronunciation differs from its orthography.
Licorice refers to a plant species scientifically known as Glycyrrhiza glabra, belonging to the Fabaceae family. It is mainly native to countries in Southwest Asia and parts of Europe. This perennial herbaceous plant is characterized by its long, tapered roots, which are primarily used for their distinct taste and medicinal properties. The word "licorice" can also refer to the sweet, chewy confection made from the extract of these roots.
As a confection, licorice is renowned for its unique flavor, which is both sweet and tangy. It is usually shaped into elongated sticks or twisted ropes, and is commonly enjoyed as a candy or used as a flavoring agent in food and beverages. The black variety of licorice is the most well-known, although red and other color variations also exist.
In addition to its culinary uses, licorice has been recognized for its potential health benefits. Its roots contain a compound called glycyrrhizin, which possesses anti-inflammatory, antimicrobial, and antioxidant properties. Therefore, licorice has been used in traditional herbal medicine for various purposes, including soothing sore throats, relieving indigestion, treating respiratory conditions, and supporting liver health.
Nonetheless, it's important to note that excessive consumption of licorice or its derivatives can have adverse effects, especially if glycyrrhizin is consumed in large amounts or for extended periods. These effects may include hypertension, potassium imbalances, and other related health problems.
Overall, licorice is a versatile plant with a distinctive taste and potential medicinal qualities, making it a popular ingredient in both confectionery and herbal remedies.
Glycyrrhiza.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
See Liquorice.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
* The statistics data for these misspellings percentages are collected from over 15,411,110 spell check sessions on www.spellchecker.net from Jan 2010 - Jun 2012.
The word "licorice" originated from the Ancient Greek word "glukurrhiza", which is a compound of "glukus" meaning "sweet" and "rhiza" meaning "root". This term was later adapted into Latin as "liquiritia". From Latin, it passed into Old French as "licoresse" and eventually evolved into the English word "licorice" in the 13th century. The term refers to the sweet-tasting extract obtained from the root of the licorice plant, Glycyrrhiza glabra.
