---
title: Calabrian Licorice Root
slug: calabrian-licorice-root-c2b55
url: /detay/calabrian-licorice-root-c2b55
type: article
language: English
entity:
  primary: Calabrian Licorice Root
  type: article
  categories:
    - name: Gastronomy
      slug: gastronomi
      url: /kategori/gastronomi
    - name: General Knowledge
      slug: genel-kultur
      url: /kategori/genel-kultur
  tags:
    - Calabrian Licorice Root
author: Nursena Şahin
created_at: 2025-10-25T03:57:51.818483+03:00
updated_at: 2025-11-17T11:47:51.345427+03:00
image: https://cdn.t3pedia.org/media/uploads/2025/10/25/FaM22Ndt5xh3TXHYoMFOreVp3bld3d9q.webp
---

# Calabrian Licorice Root

<!-- CONTEXT: KURE Information Cards for "Calabrian Licorice Root" -->

## KURE Information Cards

![zSbltubhPGLPqOpOcUWO9LcVSCMadpVq.webp](https://cdn.t3pedia.org/media/uploads/2025/10/25/YK48yIVdVdmgbbVjdzLdB8VldvSmmbfN.webp)
*Calabrian Licorice Root (Created with Artificial Intelligence)*

| Field | Value |
|-------|-------|
| Production Area | Cosenza, Catanzaro, Crotone, Vibo Valentia, Reggio Calabria |
| Control Organization | Agroqualità SPA |
| Product Types | Fresh Root Dried Root Root Extract |
| Botanical Species | Glychirrhiza glabra |
| Full Name | Liquirizia di Calabria Denominazione di Origine Protetta |

<!-- CONTEXT: Article Content for "Calabrian Licorice Root" -->

## Article Content

[Calabrian licorice](/en/detay/calabria-meyan-koku-bc536/llms.txt) (originally known as *Liquirizia di Calabria* ) is a product with a Protected Designation of Origin (DOP) protected by the European Union due to its geographical origin and traditional production methods. This designation applies exclusively to fresh or dried licorice and its extract, obtained from plantings of the Calabrian variety "Cordara" (Glychirrhiza glabra) or from licorice that grows naturally in the region. Historically, this licorice variety has gained recognition in Italy and internationally for its distinctiveness from other licorice varieties.

### **Product Features**

Calabrian licorice root is available in three main varieties, each with its own unique characteristics. The **fresh root** is straw-yellow with an intense, persistent, sweet, and aromatic flavor; the moisture content should be ≤52% and the glycyrrhizin content should be ≤1.40 . **The dried root** ranges from straw-yellow to dark yellow, with a sweet, fruity, and slightly astringent flavor; the moisture content should be ≤12% and the glycyrrhizin content should be ≤5 % dry matter . Finally, **the root** extract ranges from burnt brown to black, with a sweet-bitter, aromatic, intense, and persistent flavor; the moisture content should be between 9% and 15% dry matter and the glycyrrhizin content should be ≤6% dry matter .

[YouTube Video](https://www.youtube.com/watch?v=Hm6LcGQJSa8)
*About Calabrian Licorice  ( Liquirgam Calabrian Liquorice Factory PDO )*

### **Production Area**

The production area of ​​"Liquirizia di [Calabria](/en/detay/capocollo-di-calabria-07673/llms.txt)" DOP covers specific communes (municipalities) in the Calabria region. This area includes several communes belonging to the provinces of Cosenza, Catanzaro, Crotone, Vibo Valentia, and Reggio Calabria. All production stages must occur within this defined geographical area to guarantee product quality, control, and traceability. This restriction is justified for hygienic and sanitary reasons, in particular to prevent the risk of rapid microbial, particularly fungal, flora development (Aspergillus and Penicillium genera) due to the high moisture content of the harvested root, and to prevent the formation of mycotoxins (Aflatoxin B1 and Ochratoxin A).

### **Production Method**

Establishing licorice fields is achieved by tilling the soil and replanting licorice root cuttings. Licorice has the advantage of being a nitrogen-fixing plant that increases soil fertility. Licorice fields produce roots every three or four years, so autumn-winter intermediary crops (e.g., forage crops, vegetables, and legumes) can be planted to ensure annual production. All necessary tillage activities are permitted for intermediary crops, but the depth should not exceed 20 cm.

Harvesting wild licorice root is also permitted, but these fields must be registered on a special list maintained by the control body. Harvesting must not exceed a depth of 60 cm, and the farmer must notify the control body at least five days before the operation begins. Wetting the roots after harvest is prohibited. Roots subjected to cutting and calibration should then be washed only with water. Dried roots must be dried before marketing; this can be done in open, ventilated, sunny locations or in closed, well-ventilated ovens or special dryers, avoiding temperatures above 60°C, which would alter the product's properties.

<!-- CONTEXT: Academic Sources and References for "Calabrian Licorice Root" -->

## Academic Sources and References

1. Liquirgam Fabbrica di Liquirizia di Calabria Dop. " Liquirgam - Fabbrica di Liquirizia di Calabria Dop Biologica." Youtube. 17 May 2023. Accessed 20 October 2025. https://www.youtube.com/watch?v=Hm6LcGQJSa8.
2. MASAF – Ministry of Agriculture, Food and Forestry Policies. “Liquirizia di Calabria (DOP)” MASAF . Accessed 20 October 2025. https://www.masaf.gov.it/flex/cm/pages/ServeAttachment.php/L/IT/D/1%252Fe%252F2%252FD.571f582f877db9b6b92d/P/BLOB%3AID%3D3347/E/pdf?mode=download.