Liquorice (spelt licorice in the US), is a plant in the Fabaceae family where the root is used to make the flavouring for medicines and sweets. The Fabaceae family are all legumes, which includes other plants like tamarind, beans, pulses, lentils, soya and peanuts.

Liquorice contains the essential oil anethole, which may cause contact allergic dermatitis in some people.

No allergenic proteins have been identified in liquorice, but it has a laxative effect if eaten in large quantities which can sometimes be mistaken for a food allergy.

Glycyrrhizin is a an extract from the root of the licquorice plant and is used in traditional medicine.

Liquorice is high in salicylates. Salicylates have the potential to cause worsening of asthma, swelling, itching and hives as well as food intolerance symptoms in people who are sensitive to salicylates.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

There are no associated allergic syndromes related to a liquorice allergy.

Other plants in the Fabaceae family of plants include many varities of beans, green beans, chickpeas, fenugreek, soya, gums, lentils, mung beans, peas, peanuts, tamarind and lupin.

Note that these food lists are not exhaustive, the most up to date information is on the Cross Reactivity Tool.

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