Gan Cao Licorice Root Slices Gan Cao 甘草片 Glycyrrhiza uralensis for Tea Soup and Culinary Use Gansu Origin

Gan Cao (甘草片), known in TCM as Gan Cao, from Glycyrrhiza uralensis. These dried licorice root slices are sourced from Gansu, a recognized daodi growing region, and naturally sun-dried after initial processing. In TCM theory, licorice is sweet in flavor and neutral in nature, traditionally associated with harmonizing herbal formulas. Commonly simmered in soups, decoctions, or steeped as a mild daily tea. This is a food-grade agricultural product and is not a substitute for medicine.

Key Selling Points

• Dried licorice root slices from Gansu, a recognized daodi origin for Chinese licorice
• Botanical source Glycyrrhiza uralensis, known in TCM as Gan Cao 甘草
• Naturally sun-dried with initial processing only, no further refining
• Thick fleshy slices suitable for steeping, simmering, and braising liquids
• Versatile pantry herb for teas, soups, congee, and spice blends

Quality & Sensory

Slices typically show a pale yellowish to reddish-brown cut surface with a firm, fibrous texture. The aroma is mildly sweet and earthy, and brewed slices yield a naturally sweet, mellow taste with a faint licorice finish.

Technical Specifications

Usage Scenarios

• Steep slices in hot water for a mild licorice tea
• Add to soups and slow-simmered broths for natural sweetness
• Include in braising and marinade spice mixes for meats
• Simmer with grains for herbal congee

Traditional Uses

In traditional Chinese practice, Gan Cao is one of the most frequently used herbs and is traditionally valued for harmonizing other ingredients in a formula. It is commonly added to decoctions, soups, and herbal teas, and often paired with herbs such as chrysanthemum, goji berries, or jujube in daily drinks. In folk kitchens it also seasons braised dishes and sweet soups.

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