Licorice vs. Aniseed — What's the Difference?

A Mediterranean perennial plant (Glycyrrhiza glabra) of the pea family, having blue flowers, pinnately compound leaves, and a sweet, distinctively flavored root.

The seed of the anise, used in cooking and herbal medicine

The root of this plant, used as a flavoring in candy, liqueurs, tobacco, and medicines.

See anise.

Any of various similar plants.

The seed-like fruit of the anise, used in baking and in the flavouring of liqueurs such as ouzo.

A confection made from or flavored with the licorice root.

The seed of the anise; also, a cordial prepared from it.

A chewy confection made from sugar and corn syrup with the addition of various flavorings, often manufactured in long flexible tubes.

Liquorice-flavored seeds or oil used in cookies or cakes or pickles

(countable) The plant Glycyrrhiza glabra, or sometimes in North America, the related American Licorice plant Glycyrrhiza lepidota.

(uncountable) A type of candy made from that plant's dried root or its extract.

A black colour, named after the licorice.

A flavouring agent made from dried root portions of the aforementioned plant.

A plant of the genus Glycyrrhiza (Glycyrrhiza glabra), the root of which abounds with a sweet juice, and is much used in demulcent compositions.

The inspissated juice of licorice root, used as a confection and for medicinal purposes.

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

A black candy flavored with the dried root of the licorice plant