lic·o·rice /ˈlɪk(ə)rɪʃ, k(ə)rəs/
 甘草,由甘草根熬成的精
 lic·o·rice /ˈlɪk(ə)rɪʃ, rəs/ 名詞
 Lic·o·rice n.  [Written also liquorice.]
 1. Bot. A plant of the genus Glycyrrhiza (Glycyrrhiza glabra), the root of which abounds with a sweet juice, and is much used in demulcent compositions.
 2. The inspissated juice of licorice root, used as a confection and for medicinal purposes.
 Licorice fern Bot., a name of several kinds of polypody which have rootstocks of a sweetish flavor.
 Licorice sugar. Chem. See Glycyrrhizin.
 Licorice weed Bot., the tropical plant Scapania dulcis.
 Mountain licorice Bot., a kind of clover (Trifolium alpinum), found in the Alps. It has large purplish flowers and a sweetish perennial rootstock.
 Wild licorice. Bot. (a) The North American perennial herb Glycyrrhiza lepidota. (b) Certain broad-leaved cleavers (Galium circæzans and Galium lanceolatum). (c) The leguminous climber Abrus precatorius, whose scarlet and black seeds are called black-eyed Susans. Its roots are used as a substitute for those of true licorice (Glycyrrhiza glabra).
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 licorice
      n 1: deep-rooted coarse-textured plant native to the
           Mediterranean region having blue flowers and pinnately
           compound leaves; widely cultivated in Europe for its
           long thick sweet roots [syn: liquorice, Glycyrrhiza
           glabra]
      2: a black candy flavored with the dried root of the licorice
         plant [syn: liquorice]