glycyrrhiza

From New Latin, from Ancient Greek γλυκύρριζα (glukúrrhiza, “sweet root, licorice”). Doublet of licorice.

glycyrrhiza (plural glycyrrhizas)

1. Any legume (such as liquorice) of the genus Glycyrrhiza.
   • 2015 July 8, “Pharmacokinetics of Active Components of Yokukansan, a Traditional Japanese Herbal Medicine after a Single Oral Administration to Healthy Japanese Volunteers: A Cross-Over, Randomized Study”, in PLOS ONE‎, →DOI:

     As various foods and sweeteners are known to contain glycyrrhiza, which contains GL, a glycoside of GA, we regulated the meals of subjects during this study.

Borrowed from Ancient Greek γλυκύρριζα (glukúrrhiza).

glycyrrhīza f (genitive glycyrrhīzae); first declension

1. licorice root

First-declension noun.

• before 79 C.E., Pliny the Elder, edited by Julius Sillig, C. Plini Secundi Naturalis historiae libri xxxvii, volume 2, Hamburg, published 1852, lib. xi, cap. liv, sect. 119, page 328:

  Quaedam rursus exiguo gustu famem ac sitim sedant conservantque viris, ut butyrum, hippace, glycyrriza; […]

  (please add an English translation of this quotation)

  (The footnote lists the codex variants of glycyrrhixa, glyciriza, clicirixa, and glycyrrhizon.)

• before 79 C.E., Pliny the Elder, edited by Julius Sillig, C. Plini Secundi Naturalis historiae libri xxxvii, volume 3, Hamburg, published 1853, lib. xxii, cap. ix, sect. 11, page 425:

  Alii eryngen falso eandem putavere esse et glycyrrizam, quare subiungi eam protinus refert.

  (please add an English translation of this quotation)

  (The footnote lists the codex variant of glyzyrrizam.)

• ⇒ Late Latin: liquiritia
  • Catalan: regalèssia
  • Old French: licoresse (see there for further descendants)
  • → Italian: liquirizia
  • Sicilian: rigulizzia
• → Translingual: Glycyrrhiza