stir-fried licorice root

Stir-fried licorice root (traditionally known as *Zhi Gancao* or *Chao Gancao* in Traditional Chinese Medicine) is a processed herbal preparation derived from the dried roots and rhizomes of *Glycyrrhiza* species, primarily *Glycyrrhiza uralensis*, *Glycyrrhiza glabra*, or *Glycyrrhiza inflata*. The processing typically involves stir-frying the raw licorice root slices, often with honey (*Zhi Gancao*), which alters its chemical profile and therapeutic properties compared to the raw herb. This processing enhances its tonifying effects, making it warmer in nature and highly effective at replenishing Qi, strengthening the spleen and stomach, and regulating the pulse. Pharmacologically, stir-fried licorice root contains active triterpene saponins (such as glycyrrhizin and glycyrrhetinic acid) and flavonoids (such as liquiritin, liquiritigenin, isoliquiritin, and isoliquiritigenin). It is widely used to treat cardiac arrhythmias, palpitations, spleen deficiency, cough, and shortness of breath, and is a key component in classical TCM formulas like *Zhi Gancao Tang* and *Shaoyao Gancao Tang*.

Other names

Chao Gancaofried licorice rootGlycyrrhizae Radix et Rhizoma PraeparataGlycyrrhizae Radix et Rhizoma Praeparata Cum Mellehoney-fried licorice roothoney-roasted licorice rootMizhi Gancaoprepared licorice rootRadix Glycyrrhizae PreparataZhi GancaoZhi-gancaoZhigancao