Licorice root, known in India as mulethi, brings a distinctive natural sweetness with warm, earthy and gently woody undertones. Long valued in Ayurveda and traditional herbal preparations, the root lends depth and balance to infusions while softening sharper spices and botanicals. Naturally caffeine-free, it is especially appreciated for creating smooth, rounded tea blends with a lingering sweetness that requires no added sugar.
In India, licorice is associated primarily with northern regions, including Punjab and the sub-Himalayan tracts. These landscapes offer the deep, fertile, moisture-retentive soils required for developing the plant’s extensive underground roots. Sandy or loamy ground with good drainage and neutral-to-slightly alkaline conditions is particularly suitable for cultivation. As a perennial member of the legume family, licorice also participates in natural soil-nutrient cycles. Known locally as mulethi, the dried root holds an established place in Ayurveda and traditional household infusions, where its sweetness is used to harmonise stronger herbs and spices.
