"La gominola de regaliz, orozuz (a veces denominado simplemente regaliz) o liquirb\u00E1 es un dulce con una textura similar a la goma que se saboriza con los extractos de las ra\u00EDces de la planta del regaliz, as\u00ED como tambi\u00E9n aceites de an\u00EDs. Existe una gran variedad de estos dulces a lo largo de todo el mundo. En Europa la forma m\u00E1s com\u00FAn es el 'regaliz negro' que se comercializa en forma de tubos, espirales o incluso de pastillas. En pa\u00EDses como Pa\u00EDses Bajos, norte de Alemania y los Pa\u00EDses n\u00F3rdicos, existen variantes de regalices salados (llamados salmiakki) que contienen cloruro am\u00F3nico (NH4Cl) como ingrediente especial."@es . "La liquirizia \u00E8 un dolciume aromatizzato con estratti della radice di Glycyrrhiza glabra, comunemente chiamata liquirizia. Vengono prodotti diversi tipi di liquirizia: negli USA quella originale \u00E8 chiamata black licorice, per distinguerla da variet\u00E0 che non sono aromatizzate con estratto di liquirizia ma vengono comunque confezionate in forma di cordicelle o tubi. Nei Paesi Bassi e Paesi nordici la liquirizia contiene solitamente cloruro d'ammonio invece del cloruro di sodio, specie nella liquirizia salata. Coperchio di scatola di liquirizie, Stabilimento a vapore dei fratelli Caflisch di Catania, prima met\u00E0 del Novecento"@it . . . . . . "Liquorice"@en . . "\u062D\u0644\u0648\u0649 \u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633 \u0645\u0646 \u0627\u0644\u0633\u0643\u0627\u0643\u0631 \u0630\u0627\u062A \u0627\u0644\u0646\u0643\u0647\u0629 \u062A\u0633\u062A\u062E\u0631\u062C \u0645\u0646 \u062C\u0630\u0648\u0631 \u0646\u0628\u0627\u062A \u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633. \u062A\u0646\u062A\u062C \u0645\u062C\u0645\u0648\u0639\u0629 \u0648\u0627\u0633\u0639\u0629 \u0645\u0646 \u062D\u0644\u0648\u064A\u0627\u062A \u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633 \u0641\u064A \u062C\u0645\u064A\u0639 \u0623\u0646\u062D\u0627\u0621 \u0627\u0644\u0639\u0627\u0644\u0645. \u0645\u0643\u0648\u0646\u0627\u062A \u062D\u0644\u0648\u0649 \u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633 \u0627\u0644\u0623\u0633\u0627\u0633\u064A\u0629 \u0647\u064A \u0645\u0633\u062A\u062E\u0631\u062C \u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633 \u0648\u0627\u0644\u0633\u0643\u0631 \u0648\u0639\u0627\u0645\u0644 \u0627\u0644\u0633\u0645\u0627\u0643\u0629 \u0627\u0644\u0630\u064A \u064A\u0643\u0648\u0646 \u0639\u0627\u062F\u0629 \u0627\u0644\u0646\u0634\u0627 / \u0627\u0644\u0637\u062D\u064A\u0646 \u0648\u0627\u0644\u0635\u0645\u063A \u0627\u0644\u0639\u0631\u0628\u064A \u0627\u0644\u062C\u064A\u0644\u0627\u062A\u064A\u0646 \u0623\u0648 \u062E\u0644\u064A\u0637 \u0645\u0646\u0647\u0627. \u0627\u0644\u0645\u0643\u0648\u0646\u0627\u062A \u0627\u0644\u0625\u0636\u0627\u0641\u064A\u0629 \u0647\u064A \u0645\u0646\u0643\u0647\u0627\u062A\u060C \u0634\u0645\u0639 \u0627\u0644\u0639\u0633\u0644 (\u0644\u062A\u0644\u0645\u064A\u0639 \u0627\u0644\u0633\u0637\u062D) \u0648\u0643\u0644\u0648\u0631\u064A\u062F \u0627\u0644\u0623\u0645\u0648\u0646\u064A\u0648\u0645 \u0648\u062F\u0628\u0633 \u0627\u0644\u0633\u0643\u0631 \u0627\u0644\u0630\u064A \u064A\u0639\u0637\u064A \u0644\u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633 \u0644\u0648\u0646\u0647 \u0623\u0633\u0648\u062F \u0627\u0644\u0645\u0645\u064A\u0632. \u062A\u062D\u062A\u0648\u064A \u062D\u0644\u0648\u0649 \u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633 \u0627\u0644\u0645\u0627\u0644\u062D\u0629 \u0639\u0644\u0649 \u0643\u0644\u0648\u0631\u064A\u062F \u0627\u0644\u0623\u0645\u0648\u0646\u064A\u0648\u0645 (\u0628\u062A\u0631\u0643\u064A\u0632 \u064A\u0635\u0644 \u0625\u0644\u0649 8 \u066A)\u060C \u0628\u0644 \u062D\u062A\u0649 \u062D\u0644\u0648\u0649 \u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633 \u0627\u0644\u062A\u0642\u0644\u064A\u062F\u064A\u0629 \u064A\u0645\u0643\u0646 \u0623\u0646 \u062A\u062D\u062A\u0648\u064A \u0639\u0644\u0649 \u0645\u0627 \u064A\u0635\u0644 \u0625\u0644\u0649 2 \u066A \u0648\u0625\u0646 \u0643\u0627\u0646 \u064A\u062A\u0645 \u0627\u0644\u062A\u062E\u0641\u064A\u0641 \u0645\u0646 \u0637\u0639\u0645 \u0643\u0644\u0648\u0631\u064A\u062F \u0627\u0644\u0623\u0645\u0648\u0646\u064A\u0648\u0645 \u0628\u0632\u064A\u0627\u062F\u0629 \u062A\u0631\u0643\u064A\u0632 \u0627\u0644\u0633\u0643\u0631."@ar . . . . ", makil-goxoa erregalizaren estraktuz egindako gozoki bat da, gehienetan makila edo espiral formakoa eta beltz kolorekoa. \n* Datuak: Q138811 \n* Multimedia: Liquorice as food"@eu . . . . "Pega dol\u00E7a"@ca . . . "\u7518\u8349\u7CD6\u662F\u7528\u5149\u679C\u7518\u8349\u7684\u6839\u63D0\u7149\u51FA\u7684\u751C\u98DF\u3002\u5728\u6B50\u6D32\u7528\u65BC\u88FD\u9020\u7CD6\u679C\uFF0C\u5728\u963F\u62C9\u4F2F\u570B\u5BB6\u5982\u57C3\u53CA\u3001\u6558\u5229\u4E9E\u7528\u65BC\u505A\u98F2\u6599\u3002\u5FB7\u8A9E\u7A31\u4E4B\u7232Lakritz\uFF0C\u82F1\u8A9E\u7A31\u4E4B\u7232Liquorice\uFF0C\u97D3\u8A9E\u610F\u8B6F\u7232\uAC10\uCD08\uC0AC\uD0D5\uFF08\u6F22\u5B57\u5BEB\u6CD5\uFF1A\u7518\u8349\u7802\u7CD6\uFF09\u3002"@zh . . . "\u30EA\u30B3\u30EA\u30B9\u83D3\u5B50\uFF08\u30EA\u30B3\u30EA\u30B9\u304B\u3057\u3001licorice candy\uFF09\u3068\u306F\u30B9\u30DA\u30A4\u30F3\u30AB\u30F3\u30BE\u30A6\uFF08\u30EA\u30B3\u30EA\u30B9\u3001\u7518\u8349\u306E\u4E00\u7A2E\uFF09\u306E\u6839\u304A\u3088\u3073\u30A2\u30CB\u30B9\u30AA\u30A4\u30EB\u3067\u5473\u4ED8\u3051\u3055\u308C\u305F\u83D3\u5B50\u3067\u3042\u308B\u3002\u65E5\u672C\u8A9E\u3067\u306F\u3001\u82F1\u8A9E\u540D\u306E\u30EA\u30B3\u30EA\u30B9\u307E\u305F\u306F\u30EA\u30B3\u30EA\u30C3\u30B7\u30E5\u3001\u30B9\u30A6\u30A7\u30FC\u30C7\u30F3\u8A9E (lakrits) \u3084\u30C7\u30F3\u30DE\u30FC\u30AF\u8A9E (lakrids) \u306A\u3069\u304B\u3089\u30E9\u30AF\u30EA\u30C3\u30C4\u3068\u3082\u547C\u3070\u308C\u308B\u3002"@ja . . "\u0393\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1 (\u03B6\u03B1\u03C7\u03B1\u03C1\u03BF\u03C0\u03BB\u03B1\u03C3\u03C4\u03B9\u03BA\u03AE)"@el . . . "Liquorice (confectionery)"@en . . "Bonbon \u00E0 la r\u00E9glisse"@fr . . . "Lakrico a\u016D gliciriza\u0135o estas dol\u0109a\u0135o farita el la ekstrakto de la vera glicirizo (Glycyrrhiza glabra). Ekzistas dol\u0109a kaj sala lakrico. Lakrico anka\u016D povas esti en multaj aliaj produktoj, ekzemple trinka\u0135oj."@eo . . "Drop is een snoepgoed dat wordt gemaakt van het wortelsap van de zoethoutplant Glycyrrhiza glabra (vlinderbloemfamilie). De zuivere vorm heet blokdrop. De blokdrop wordt dan gebruikt als ingredi\u00EBnt voor de snoepjes. Voor de zoetheid wordt suiker (in percentages vari\u00EBrend tussen 30 en 60%) of een andere zoetstof toegevoegd. Vroeger bond men de drop met Arabische gom, De gom is over het algemeen vervangen door zetmeel of gelatine. Andere bestanddelen zijn salmiak (ammoniumchloride), soms zout, evenals geur- en smaakstoffen, al dan niet synthetisch (eucalyptus, honing, anijs, melasse). Van nature bruinige en ietwat doorzichtige dropsoorten worden met koolstof of karamel donkerder gekleurd. Vooral in Nederland is drop populair, maar daarnaast ook in de Scandinavische landen en West- en Noord-Duitsland. De industri\u00EBle verwerking van de zoethoutwortel tot drop werd mogelijk toen de Italiaan Giorgio Amarelli er in 1731 in slaagde om het sap uit de zoethoutwortel (Glycyrrhiza glabra), tot drop te verwerken."@nl . . "Drop is een snoepgoed dat wordt gemaakt van het wortelsap van de zoethoutplant Glycyrrhiza glabra (vlinderbloemfamilie). De zuivere vorm heet blokdrop. De blokdrop wordt dan gebruikt als ingredi\u00EBnt voor de snoepjes. Voor de zoetheid wordt suiker (in percentages vari\u00EBrend tussen 30 en 60%) of een andere zoetstof toegevoegd. Vroeger bond men de drop met Arabische gom, De gom is over het algemeen vervangen door zetmeel of gelatine. Andere bestanddelen zijn salmiak (ammoniumchloride), soms zout, evenals geur- en smaakstoffen, al dan niet synthetisch (eucalyptus, honing, anijs, melasse). Van nature bruinige en ietwat doorzichtige dropsoorten worden met koolstof of karamel donkerder gekleurd. Vooral in Nederland is drop populair, maar daarnaast ook in de Scandinavische landen en West- en Noord-D"@nl . . . . . . . . "250"^^ . . "Un bonbon \u00E0 la r\u00E9glisse est un type de confiserie int\u00E9grant dans sa recette de la r\u00E9glisse. Il en existe de nombreuses formes \u00E0 travers le monde."@fr . . "\u0397 \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1 \u03C3\u03C4\u03B7 \u03B6\u03B1\u03C7\u03B1\u03C1\u03BF\u03C0\u03BB\u03B1\u03C3\u03C4\u03B9\u03BA\u03AE \u03B5\u03AF\u03BD\u03B1\u03B9 \u03AD\u03BD\u03B1 \u03B3\u03BB\u03C5\u03BA\u03CC \u03C0\u03BF\u03C5 \u03C3\u03C5\u03BD\u03AE\u03B8\u03C9\u03C2 \u03B1\u03C1\u03C9\u03BC\u03B1\u03C4\u03BF\u03C0\u03BF\u03B9\u03B5\u03AF\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03C4\u03BF \u03B5\u03BA\u03C7\u03CD\u03BB\u03B9\u03C3\u03BC\u03B1 \u03C4\u03C9\u03BD \u03C1\u03B9\u03B6\u03CE\u03BD \u03C4\u03BF\u03C5 \u03C6\u03C5\u03C4\u03BF\u03CD \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1\u03C2 Glycyrrhiza glabra. \u039C\u03B9\u03B1 \u03BC\u03B5\u03B3\u03AC\u03BB\u03B7 \u03C0\u03BF\u03B9\u03BA\u03B9\u03BB\u03AF\u03B1 \u03B3\u03BB\u03C5\u03BA\u03CE\u03BD \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1\u03C2 \u03C0\u03B1\u03C1\u03AC\u03B3\u03B5\u03C4\u03B1\u03B9 \u03C3\u03B5 \u03CC\u03BB\u03BF \u03C4\u03BF\u03BD \u03BA\u03CC\u03C3\u03BC\u03BF. \u03A3\u03C4\u03B7 \u0392\u03CC\u03C1\u03B5\u03B9\u03B1 \u0391\u03BC\u03B5\u03C1\u03B9\u03BA\u03AE, \u03B7 \u03BC\u03B1\u03CD\u03C1\u03B7 \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1 \u03B4\u03B9\u03B1\u03BA\u03C1\u03AF\u03BD\u03B5\u03C4\u03B1\u03B9 \u03B1\u03C0\u03CC \u03C0\u03B1\u03C1\u03CC\u03BC\u03BF\u03B9\u03B5\u03C2 \u03C0\u03BF\u03B9\u03BA\u03B9\u03BB\u03AF\u03B5\u03C2 \u03B6\u03B1\u03C7\u03B1\u03C1\u03BF\u03C0\u03BB\u03B1\u03C3\u03C4\u03B9\u03BA\u03AE\u03C2 \u03C0\u03BF\u03C5 \u03B4\u03B5\u03BD \u03B5\u03AF\u03BD\u03B1\u03B9 \u03B1\u03C1\u03C9\u03BC\u03B1\u03C4\u03B9\u03C3\u03BC\u03AD\u03BD\u03B5\u03C2 \u03BC\u03B5 \u03B5\u03BA\u03C7\u03CD\u03BB\u03B9\u03C3\u03BC\u03B1 \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1\u03C2 \u03B1\u03BB\u03BB\u03AC \u03C3\u03C5\u03BD\u03AE\u03B8\u03C9\u03C2 \u03C0\u03B1\u03C1\u03AC\u03B3\u03BF\u03BD\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03C4\u03B7 \u03BC\u03BF\u03C1\u03C6\u03AE \"\u03C3\u03BA\u03BF\u03B9\u03BD\u03B9\u03BF\u03CD\" \u03AE \"\u03C3\u03C9\u03BB\u03AE\u03BD\u03B1\". \u0397 \u03BB\u03B5\u03B3\u03CC\u03BC\u03B5\u03BD\u03B7 '\u03BC\u03B1\u03CD\u03C1\u03B7 \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1' \u03B5\u03AF\u03BD\u03B1\u03B9 \u03B5\u03C0\u03AF\u03C3\u03B7\u03C2 \u03BC\u03B9\u03B1 \u03B4\u03B9\u03B1\u03B4\u03B5\u03B4\u03BF\u03BC\u03AD\u03BD\u03B7 \u03B3\u03B5\u03CD\u03C3\u03B7 \u03C3\u03B5 \u03AC\u03BB\u03BB\u03B5\u03C2 \u03BC\u03BF\u03C1\u03C6\u03AD\u03C2 \u03B6\u03B1\u03C7\u03B1\u03C1\u03BF\u03C0\u03BB\u03B1\u03C3\u03C4\u03B9\u03BA\u03AE\u03C2 \u03CC\u03C0\u03C9\u03C2 \u03C4\u03B1 \u03B6\u03B5\u03BB\u03B5\u03B4\u03AC\u03BA\u03B9\u03B1. \u0395\u03BA\u03C4\u03CC\u03C2 \u03B1\u03C0\u03CC \u03B1\u03C5\u03C4\u03AC, \u03B4\u03B9\u03AC\u03C6\u03BF\u03C1\u03B1 \u03AC\u03BB\u03BB\u03B1 \u03B3\u03BB\u03C5\u03BA\u03AC \u03BC\u03B5 \u03B2\u03AC\u03C3\u03B7 \u03C4\u03B7 \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1 \u03C0\u03C9\u03BB\u03BF\u03CD\u03BD\u03C4\u03B1\u03B9 \u03C3\u03C4\u03BF \u0397\u03BD\u03C9\u03BC\u03AD\u03BD\u03BF \u0392\u03B1\u03C3\u03AF\u03BB\u03B5\u03B9\u03BF, \u03CC\u03C0\u03BF\u03C5 \u03C0\u03BF\u03B9\u03BA\u03B9\u03BB\u03AF\u03B1 \u03B4\u03B9\u03B1\u03C6\u03BF\u03C1\u03B5\u03C4\u03B9\u03BA\u03CE\u03BD \u03B6\u03B1\u03C7\u03B1\u03C1\u03C9\u03C4\u03CE\u03BD \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1\u03C2 \u03B1\u03BD\u03B1\u03C6\u03AD\u03C1\u03B5\u03C4\u03B1\u03B9 \u03C9\u03C2 \"allsorts\". \u0397 \u03BF\u03BB\u03BB\u03B1\u03BD\u03B4\u03B9\u03BA\u03AE \u03BA\u03B1\u03B9 \u03B7 \u03C3\u03BA\u03B1\u03BD\u03B4\u03B9\u03BD\u03B1\u03B2\u03B9\u03BA\u03AE \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1 \u03C0\u03B5\u03C1\u03B9\u03AD\u03C7\u03B5\u03B9 \u03C7\u03B1\u03C1\u03B1\u03BA\u03C4\u03B7\u03C1\u03B9\u03C3\u03C4\u03B9\u03BA\u03AC \u03C7\u03BB\u03C9\u03C1\u03B9\u03BF\u03CD\u03C7\u03BF \u03B1\u03BC\u03BC\u03CE\u03BD\u03B9\u03BF \u03B1\u03BD\u03C4\u03AF \u03B3\u03B9\u03B1 \u03C7\u03BB\u03C9\u03C1\u03B9\u03BF\u03CD\u03C7\u03BF \u03BD\u03AC\u03C4\u03C1\u03B9\u03BF, \u03B5\u03BC\u03C6\u03B1"@el . . . . . . "Lakrico"@eo . . "Liquorice"@en . . . . "\u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633 (\u062D\u0644\u0648\u0649)"@ar . . . . . . "\u0397 \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1 \u03C3\u03C4\u03B7 \u03B6\u03B1\u03C7\u03B1\u03C1\u03BF\u03C0\u03BB\u03B1\u03C3\u03C4\u03B9\u03BA\u03AE \u03B5\u03AF\u03BD\u03B1\u03B9 \u03AD\u03BD\u03B1 \u03B3\u03BB\u03C5\u03BA\u03CC \u03C0\u03BF\u03C5 \u03C3\u03C5\u03BD\u03AE\u03B8\u03C9\u03C2 \u03B1\u03C1\u03C9\u03BC\u03B1\u03C4\u03BF\u03C0\u03BF\u03B9\u03B5\u03AF\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03C4\u03BF \u03B5\u03BA\u03C7\u03CD\u03BB\u03B9\u03C3\u03BC\u03B1 \u03C4\u03C9\u03BD \u03C1\u03B9\u03B6\u03CE\u03BD \u03C4\u03BF\u03C5 \u03C6\u03C5\u03C4\u03BF\u03CD \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1\u03C2 Glycyrrhiza glabra. \u039C\u03B9\u03B1 \u03BC\u03B5\u03B3\u03AC\u03BB\u03B7 \u03C0\u03BF\u03B9\u03BA\u03B9\u03BB\u03AF\u03B1 \u03B3\u03BB\u03C5\u03BA\u03CE\u03BD \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1\u03C2 \u03C0\u03B1\u03C1\u03AC\u03B3\u03B5\u03C4\u03B1\u03B9 \u03C3\u03B5 \u03CC\u03BB\u03BF \u03C4\u03BF\u03BD \u03BA\u03CC\u03C3\u03BC\u03BF. \u03A3\u03C4\u03B7 \u0392\u03CC\u03C1\u03B5\u03B9\u03B1 \u0391\u03BC\u03B5\u03C1\u03B9\u03BA\u03AE, \u03B7 \u03BC\u03B1\u03CD\u03C1\u03B7 \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1 \u03B4\u03B9\u03B1\u03BA\u03C1\u03AF\u03BD\u03B5\u03C4\u03B1\u03B9 \u03B1\u03C0\u03CC \u03C0\u03B1\u03C1\u03CC\u03BC\u03BF\u03B9\u03B5\u03C2 \u03C0\u03BF\u03B9\u03BA\u03B9\u03BB\u03AF\u03B5\u03C2 \u03B6\u03B1\u03C7\u03B1\u03C1\u03BF\u03C0\u03BB\u03B1\u03C3\u03C4\u03B9\u03BA\u03AE\u03C2 \u03C0\u03BF\u03C5 \u03B4\u03B5\u03BD \u03B5\u03AF\u03BD\u03B1\u03B9 \u03B1\u03C1\u03C9\u03BC\u03B1\u03C4\u03B9\u03C3\u03BC\u03AD\u03BD\u03B5\u03C2 \u03BC\u03B5 \u03B5\u03BA\u03C7\u03CD\u03BB\u03B9\u03C3\u03BC\u03B1 \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1\u03C2 \u03B1\u03BB\u03BB\u03AC \u03C3\u03C5\u03BD\u03AE\u03B8\u03C9\u03C2 \u03C0\u03B1\u03C1\u03AC\u03B3\u03BF\u03BD\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03C4\u03B7 \u03BC\u03BF\u03C1\u03C6\u03AE \"\u03C3\u03BA\u03BF\u03B9\u03BD\u03B9\u03BF\u03CD\" \u03AE \"\u03C3\u03C9\u03BB\u03AE\u03BD\u03B1\". \u0397 \u03BB\u03B5\u03B3\u03CC\u03BC\u03B5\u03BD\u03B7 '\u03BC\u03B1\u03CD\u03C1\u03B7 \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1' \u03B5\u03AF\u03BD\u03B1\u03B9 \u03B5\u03C0\u03AF\u03C3\u03B7\u03C2 \u03BC\u03B9\u03B1 \u03B4\u03B9\u03B1\u03B4\u03B5\u03B4\u03BF\u03BC\u03AD\u03BD\u03B7 \u03B3\u03B5\u03CD\u03C3\u03B7 \u03C3\u03B5 \u03AC\u03BB\u03BB\u03B5\u03C2 \u03BC\u03BF\u03C1\u03C6\u03AD\u03C2 \u03B6\u03B1\u03C7\u03B1\u03C1\u03BF\u03C0\u03BB\u03B1\u03C3\u03C4\u03B9\u03BA\u03AE\u03C2 \u03CC\u03C0\u03C9\u03C2 \u03C4\u03B1 \u03B6\u03B5\u03BB\u03B5\u03B4\u03AC\u03BA\u03B9\u03B1. \u0395\u03BA\u03C4\u03CC\u03C2 \u03B1\u03C0\u03CC \u03B1\u03C5\u03C4\u03AC, \u03B4\u03B9\u03AC\u03C6\u03BF\u03C1\u03B1 \u03AC\u03BB\u03BB\u03B1 \u03B3\u03BB\u03C5\u03BA\u03AC \u03BC\u03B5 \u03B2\u03AC\u03C3\u03B7 \u03C4\u03B7 \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1 \u03C0\u03C9\u03BB\u03BF\u03CD\u03BD\u03C4\u03B1\u03B9 \u03C3\u03C4\u03BF \u0397\u03BD\u03C9\u03BC\u03AD\u03BD\u03BF \u0392\u03B1\u03C3\u03AF\u03BB\u03B5\u03B9\u03BF, \u03CC\u03C0\u03BF\u03C5 \u03C0\u03BF\u03B9\u03BA\u03B9\u03BB\u03AF\u03B1 \u03B4\u03B9\u03B1\u03C6\u03BF\u03C1\u03B5\u03C4\u03B9\u03BA\u03CE\u03BD \u03B6\u03B1\u03C7\u03B1\u03C1\u03C9\u03C4\u03CE\u03BD \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1\u03C2 \u03B1\u03BD\u03B1\u03C6\u03AD\u03C1\u03B5\u03C4\u03B1\u03B9 \u03C9\u03C2 \"allsorts\". \u0397 \u03BF\u03BB\u03BB\u03B1\u03BD\u03B4\u03B9\u03BA\u03AE \u03BA\u03B1\u03B9 \u03B7 \u03C3\u03BA\u03B1\u03BD\u03B4\u03B9\u03BD\u03B1\u03B2\u03B9\u03BA\u03AE \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1 \u03C0\u03B5\u03C1\u03B9\u03AD\u03C7\u03B5\u03B9 \u03C7\u03B1\u03C1\u03B1\u03BA\u03C4\u03B7\u03C1\u03B9\u03C3\u03C4\u03B9\u03BA\u03AC \u03C7\u03BB\u03C9\u03C1\u03B9\u03BF\u03CD\u03C7\u03BF \u03B1\u03BC\u03BC\u03CE\u03BD\u03B9\u03BF \u03B1\u03BD\u03C4\u03AF \u03B3\u03B9\u03B1 \u03C7\u03BB\u03C9\u03C1\u03B9\u03BF\u03CD\u03C7\u03BF \u03BD\u03AC\u03C4\u03C1\u03B9\u03BF, \u03B5\u03BC\u03C6\u03B1\u03BD\u03CE\u03C2 \u03C3\u03C4\u03B7\u03BD . \u03A4\u03B1 \u03B2\u03B1\u03C3\u03B9\u03BA\u03AC \u03C3\u03C5\u03C3\u03C4\u03B1\u03C4\u03B9\u03BA\u03AC \u03C4\u03BF\u03C5 \u03B3\u03BB\u03C5\u03BA\u03BF\u03CD \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1\u03C2 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03C4\u03BF \u03B5\u03BA\u03C7\u03CD\u03BB\u03B9\u03C3\u03BC\u03B1 \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1\u03C2, \u03B6\u03AC\u03C7\u03B1\u03C1\u03B7 \u03BA\u03B1\u03B9 \u03C3\u03C5\u03BD\u03B4\u03B5\u03C4\u03B9\u03BA\u03AE \u03BF\u03C5\u03C3\u03AF\u03B1. \u0397 \u03B2\u03AC\u03C3\u03B7 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03C4\u03C5\u03C0\u03B9\u03BA\u03AC \u03AC\u03BC\u03C5\u03BB\u03BF/\u03B1\u03BB\u03B5\u03CD\u03C1\u03B9, \u03B1\u03C1\u03B1\u03B2\u03B9\u03BA\u03CC \u03BA\u03CC\u03BC\u03BC\u03B9, \u03B6\u03B5\u03BB\u03B1\u03C4\u03AF\u03BD\u03B7 \u03AE \u03C3\u03C5\u03BD\u03B4\u03C5\u03B1\u03C3\u03BC\u03CC\u03C2 \u03B1\u03C5\u03C4\u03CE\u03BD. \u03A4\u03B1 \u03C0\u03C1\u03CC\u03C3\u03B8\u03B5\u03C4\u03B1 \u03C3\u03C5\u03C3\u03C4\u03B1\u03C4\u03B9\u03BA\u03AC \u03B5\u03AF\u03BD\u03B1\u03B9 \u03B5\u03C0\u03B9\u03C0\u03BB\u03AD\u03BF\u03BD \u03B3\u03B5\u03CD\u03C3\u03B7, \u03BA\u03B5\u03C1\u03AF \u03BC\u03AD\u03BB\u03B9\u03C3\u03C3\u03B1\u03C2 \u03B3\u03B9\u03B1 \u03BB\u03B1\u03BC\u03C0\u03B5\u03C1\u03AE \u03B5\u03C0\u03B9\u03C6\u03AC\u03BD\u03B5\u03B9\u03B1, \u03C7\u03BB\u03C9\u03C1\u03B9\u03BF\u03CD\u03C7\u03BF \u03B1\u03BC\u03BC\u03CE\u03BD\u03B9\u03BF \u03BA\u03B1\u03B9 \u03BC\u03B5\u03BB\u03AC\u03C3\u03C3\u03B1. \u03A4\u03BF \u03C7\u03BB\u03C9\u03C1\u03B9\u03BF\u03CD\u03C7\u03BF \u03B1\u03BC\u03BC\u03CE\u03BD\u03B9\u03BF \u03C7\u03C1\u03B7\u03C3\u03B9\u03BC\u03BF\u03C0\u03BF\u03B9\u03B5\u03AF\u03C4\u03B1\u03B9 \u03BA\u03C5\u03C1\u03AF\u03C9\u03C2 \u03C3\u03B5 \u03B3\u03BB\u03C5\u03BA\u03CC \u03B1\u03BB\u03BC\u03C5\u03C1\u03AE\u03C2 \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1\u03C2, \u03BC\u03B5 \u03C3\u03C5\u03B3\u03BA\u03B5\u03BD\u03C4\u03C1\u03CE\u03C3\u03B5\u03B9\u03C2 \u03AD\u03C9\u03C2 \u03BA\u03B1\u03B9 8%. \u03A9\u03C3\u03C4\u03CC\u03C3\u03BF, \u03B1\u03BA\u03CC\u03BC\u03B7 \u03BA\u03B1\u03B9 \u03C4\u03BF \u03BA\u03B1\u03BD\u03BF\u03BD\u03B9\u03BA\u03CC \u03B3\u03BB\u03C5\u03BA\u03CC \u03C4\u03B7\u03C2 \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1\u03C2 \u03BC\u03C0\u03BF\u03C1\u03B5\u03AF \u03BD\u03B1 \u03C0\u03B5\u03C1\u03B9\u03AD\u03C7\u03B5\u03B9 \u03AD\u03C9\u03C2 \u03BA\u03B1\u03B9 2% \u03C7\u03BB\u03C9\u03C1\u03B9\u03BF\u03CD\u03C7\u03BF \u03B1\u03BC\u03BC\u03CE\u03BD\u03B9\u03BF, \u03B7 \u03B3\u03B5\u03CD\u03C3\u03B7 \u03C4\u03BF\u03C5 \u03BF\u03C0\u03BF\u03AF\u03BF\u03C5 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03BB\u03B9\u03B3\u03CC\u03C4\u03B5\u03C1\u03BF \u03B5\u03BC\u03C6\u03B1\u03BD\u03AE \u03BB\u03CC\u03B3\u03C9 \u03C4\u03B7\u03C2 \u03C5\u03C8\u03B7\u03BB\u03CC\u03C4\u03B5\u03C1\u03B7\u03C2 \u03C3\u03C5\u03B3\u03BA\u03AD\u03BD\u03C4\u03C1\u03C9\u03C3\u03B7\u03C2 \u03C3\u03B1\u03BA\u03C7\u03AC\u03C1\u03BF\u03C5. \u039F\u03C1\u03B9\u03C3\u03BC\u03AD\u03BD\u03B1 \u03B3\u03BB\u03C5\u03BA\u03AC \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1\u03C2 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03B1\u03C1\u03C9\u03BC\u03B1\u03C4\u03B9\u03C3\u03BC\u03AD\u03BD\u03B1 \u03BC\u03B5 \u03B3\u03BB\u03C5\u03BA\u03AC\u03BD\u03B9\u03C3\u03BF \u03B1\u03BD\u03C4\u03AF \u03B3\u03B9\u03B1, \u03AE \u03C3\u03B5, \u03C3\u03C5\u03BD\u03B4\u03C5\u03B1\u03C3\u03BC\u03CC \u03BC\u03B5 \u03B5\u03BA\u03C7\u03CD\u03BB\u03B9\u03C3\u03BC\u03B1 \u03C1\u03AF\u03B6\u03B1\u03C2 \u03B3\u03BB\u03C5\u03BA\u03CC\u03C1\u03B9\u03B6\u03B1\u03C2."@el . "Lakrits (uttal: [la'kri(t)s] eller [la\u02D0'kri(t)s]), \u00E4r en massa som framst\u00E4lls ur lakritsrot fr\u00E5n Glycyrrhiza glabra. Lakritsrot inneh\u00E5ller glykosiden glycyrrhizin, lakritsens viktigaste ingrediens, och har en s\u00F6t smak. Lakrits \u00E4r ett vanligt smak\u00E4mne i godis och l\u00E4kemedel, men f\u00F6rekommer \u00E4ven i till exempel lik\u00F6r och glass. Produkter med lakritssmak kan \u00E4ven inneh\u00E5lla anis som ers\u00E4ttare eller smakf\u00F6rst\u00E4rkare till lakrits. I godissammanhang kallas lakrits ibland s\u00F6tlakrits. Detta f\u00F6r att s\u00E4rskilja smaken fr\u00E5n saltlakrits som inneh\u00E5ller det konstgjorda saltet salmiak. I Europa produceras lakrits fr\u00E4mst i Spanien, Italien och Turkiet."@sv . . . "1121817407"^^ . . . "\u30EA\u30B3\u30EA\u30B9\u83D3\u5B50\uFF08\u30EA\u30B3\u30EA\u30B9\u304B\u3057\u3001licorice candy\uFF09\u3068\u306F\u30B9\u30DA\u30A4\u30F3\u30AB\u30F3\u30BE\u30A6\uFF08\u30EA\u30B3\u30EA\u30B9\u3001\u7518\u8349\u306E\u4E00\u7A2E\uFF09\u306E\u6839\u304A\u3088\u3073\u30A2\u30CB\u30B9\u30AA\u30A4\u30EB\u3067\u5473\u4ED8\u3051\u3055\u308C\u305F\u83D3\u5B50\u3067\u3042\u308B\u3002\u65E5\u672C\u8A9E\u3067\u306F\u3001\u82F1\u8A9E\u540D\u306E\u30EA\u30B3\u30EA\u30B9\u307E\u305F\u306F\u30EA\u30B3\u30EA\u30C3\u30B7\u30E5\u3001\u30B9\u30A6\u30A7\u30FC\u30C7\u30F3\u8A9E (lakrits) \u3084\u30C7\u30F3\u30DE\u30FC\u30AF\u8A9E (lakrids) \u306A\u3069\u304B\u3089\u30E9\u30AF\u30EA\u30C3\u30C4\u3068\u3082\u547C\u3070\u308C\u308B\u3002"@ja . "La pega dol\u00E7a \u00E9s una subst\u00E0ncia que s'extreu de la regal\u00E8ssia, l'arrel o rizoma de la Glycyrrhiza glabra. T\u00E9 diversos usos entre els quals destaquen el culinari, puix que s'usa com a edulcorant en l'elaboraci\u00F3 de m\u00FAltiples dol\u00E7os i llaminadures. Tamb\u00E9 s'usa en farm\u00E0cia per les seves qualitats expectorants, pel tractament d'\u00FAlceres bucals i pel seu efecte saciant (ja conegut per Alexandre el Gran) entre altres. A Sabadell i Giron\u00E8s es coneix com a estrep, o encara esperit de broc al Pla de l'Estany."@ca . . . "\uAC10\uCD08\uC0AC\uD0D5(\uC601\uC5B4: liquorice \uB9AC\uCF54\uB9AC\uC2A4[*], \uB3C5\uC77C\uC5B4: Lakritz \uB77C\uD06C\uB9AC\uCE20[*] \uD540\uB780\uB4DC\uC5B4: Lakritsi \uB77D\uB9AC\uD2B8\uC2DC[*])\uB294 \uBBFC\uAC10\uCD08 \uBFCC\uB9AC\uC5D0\uC11C \uCD94\uCD9C\uD55C \uC131\uBD84\uC73C\uB85C \uB9CC\uB4DC\uB294 \uACFC\uC790\uC758 \uC77C\uC885\uC774\uB2E4. \uC804\uC138\uACC4\uC801\uC73C\uB85C \uB2E4\uC591\uD55C \uD615\uD0DC\uC758 \uAC10\uCD08\uC0AC\uD0D5\uC774 \uB9CC\uB4E4\uC5B4\uC9C0\uACE0 \uC788\uB2E4. \uBBFC\uAC10\uCD08 \uCD94\uCD9C\uBB3C, \uC124\uD0D5, \uADF8\uB9AC\uACE0 \uAD50\uACB0\uC81C(\uC824\uB77C\uD2F4\uC774\uB098 \uB530\uC704)\uAC00 \uAE30\uBCF8 \uC131\uBD84\uC774\uB2E4. \uC774 \uC7AC\uB8CC\uB4E4\uC744 \uBB3C\uC5D0 \uB179\uC5EC \uC12D\uC528 135\uB3C4\uAE4C\uC9C0 \uAC00\uC5F4\uD558\uACE0 \uD2C0\uC5D0 \uBD80\uC5B4 \uBAA8\uC591\uC744 \uB9CC\uB4E0 \uB4A4 \uC2DD\uD788\uACE0 \uB9D0\uB824\uC11C \uBA39\uB294\uB2E4. \uBC00\uB78D\uC744 \uCE60\uD574 \uAD11\uD0DD\uC744 \uB0B4\uAE30\uB3C4 \uD55C\uB2E4."@ko . . . . "Drop"@nl . "La gominola de regaliz, orozuz (a veces denominado simplemente regaliz) o liquirb\u00E1 es un dulce con una textura similar a la goma que se saboriza con los extractos de las ra\u00EDces de la planta del regaliz, as\u00ED como tambi\u00E9n aceites de an\u00EDs. Existe una gran variedad de estos dulces a lo largo de todo el mundo. En Europa la forma m\u00E1s com\u00FAn es el 'regaliz negro' que se comercializa en forma de tubos, espirales o incluso de pastillas. En pa\u00EDses como Pa\u00EDses Bajos, norte de Alemania y los Pa\u00EDses n\u00F3rdicos, existen variantes de regalices salados (llamados salmiakki) que contienen cloruro am\u00F3nico (NH4Cl) como ingrediente especial."@es . . . . . "Makil-goxo (gozokia)"@eu . . "Gominola de regaliz"@es . . . . . "La pega dol\u00E7a \u00E9s una subst\u00E0ncia que s'extreu de la regal\u00E8ssia, l'arrel o rizoma de la Glycyrrhiza glabra. T\u00E9 diversos usos entre els quals destaquen el culinari, puix que s'usa com a edulcorant en l'elaboraci\u00F3 de m\u00FAltiples dol\u00E7os i llaminadures. Tamb\u00E9 s'usa en farm\u00E0cia per les seves qualitats expectorants, pel tractament d'\u00FAlceres bucals i pel seu efecte saciant (ja conegut per Alexandre el Gran) entre altres. A Sabadell i Giron\u00E8s es coneix com a estrep, o encara esperit de broc al Pla de l'Estany."@ca . . . . . "\u7518\u8349\u7CD6\u662F\u7528\u5149\u679C\u7518\u8349\u7684\u6839\u63D0\u7149\u51FA\u7684\u751C\u98DF\u3002\u5728\u6B50\u6D32\u7528\u65BC\u88FD\u9020\u7CD6\u679C\uFF0C\u5728\u963F\u62C9\u4F2F\u570B\u5BB6\u5982\u57C3\u53CA\u3001\u6558\u5229\u4E9E\u7528\u65BC\u505A\u98F2\u6599\u3002\u5FB7\u8A9E\u7A31\u4E4B\u7232Lakritz\uFF0C\u82F1\u8A9E\u7A31\u4E4B\u7232Liquorice\uFF0C\u97D3\u8A9E\u610F\u8B6F\u7232\uAC10\uCD08\uC0AC\uD0D5\uFF08\u6F22\u5B57\u5BEB\u6CD5\uFF1A\u7518\u8349\u7802\u7CD6\uFF09\u3002"@zh . . . . . . . . . "\uAC10\uCD08\uC0AC\uD0D5"@ko . . . "Extract of the roots of theliquoriceplant, sugar, binding agent (starch, flour,gum arabic, orgelatin)" . . "\u062D\u0644\u0648\u0649 \u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633 \u0645\u0646 \u0627\u0644\u0633\u0643\u0627\u0643\u0631 \u0630\u0627\u062A \u0627\u0644\u0646\u0643\u0647\u0629 \u062A\u0633\u062A\u062E\u0631\u062C \u0645\u0646 \u062C\u0630\u0648\u0631 \u0646\u0628\u0627\u062A \u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633. \u062A\u0646\u062A\u062C \u0645\u062C\u0645\u0648\u0639\u0629 \u0648\u0627\u0633\u0639\u0629 \u0645\u0646 \u062D\u0644\u0648\u064A\u0627\u062A \u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633 \u0641\u064A \u062C\u0645\u064A\u0639 \u0623\u0646\u062D\u0627\u0621 \u0627\u0644\u0639\u0627\u0644\u0645. \u0645\u0643\u0648\u0646\u0627\u062A \u062D\u0644\u0648\u0649 \u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633 \u0627\u0644\u0623\u0633\u0627\u0633\u064A\u0629 \u0647\u064A \u0645\u0633\u062A\u062E\u0631\u062C \u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633 \u0648\u0627\u0644\u0633\u0643\u0631 \u0648\u0639\u0627\u0645\u0644 \u0627\u0644\u0633\u0645\u0627\u0643\u0629 \u0627\u0644\u0630\u064A \u064A\u0643\u0648\u0646 \u0639\u0627\u062F\u0629 \u0627\u0644\u0646\u0634\u0627 / \u0627\u0644\u0637\u062D\u064A\u0646 \u0648\u0627\u0644\u0635\u0645\u063A \u0627\u0644\u0639\u0631\u0628\u064A \u0627\u0644\u062C\u064A\u0644\u0627\u062A\u064A\u0646 \u0623\u0648 \u062E\u0644\u064A\u0637 \u0645\u0646\u0647\u0627. \u0627\u0644\u0645\u0643\u0648\u0646\u0627\u062A \u0627\u0644\u0625\u0636\u0627\u0641\u064A\u0629 \u0647\u064A \u0645\u0646\u0643\u0647\u0627\u062A\u060C \u0634\u0645\u0639 \u0627\u0644\u0639\u0633\u0644 (\u0644\u062A\u0644\u0645\u064A\u0639 \u0627\u0644\u0633\u0637\u062D) \u0648\u0643\u0644\u0648\u0631\u064A\u062F \u0627\u0644\u0623\u0645\u0648\u0646\u064A\u0648\u0645 \u0648\u062F\u0628\u0633 \u0627\u0644\u0633\u0643\u0631 \u0627\u0644\u0630\u064A \u064A\u0639\u0637\u064A \u0644\u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633 \u0644\u0648\u0646\u0647 \u0623\u0633\u0648\u062F \u0627\u0644\u0645\u0645\u064A\u0632. \u062A\u062D\u062A\u0648\u064A \u062D\u0644\u0648\u0649 \u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633 \u0627\u0644\u0645\u0627\u0644\u062D\u0629 \u0639\u0644\u0649 \u0643\u0644\u0648\u0631\u064A\u062F \u0627\u0644\u0623\u0645\u0648\u0646\u064A\u0648\u0645 (\u0628\u062A\u0631\u0643\u064A\u0632 \u064A\u0635\u0644 \u0625\u0644\u0649 8 \u066A)\u060C \u0628\u0644 \u062D\u062A\u0649 \u062D\u0644\u0648\u0649 \u0639\u0631\u0642 \u0627\u0644\u0633\u0648\u0633 \u0627\u0644\u062A\u0642\u0644\u064A\u062F\u064A\u0629 \u064A\u0645\u0643\u0646 \u0623\u0646 \u062A\u062D\u062A\u0648\u064A \u0639\u0644\u0649 \u0645\u0627 \u064A\u0635\u0644 \u0625\u0644\u0649 2 \u066A \u0648\u0625\u0646 \u0643\u0627\u0646 \u064A\u062A\u0645 \u0627\u0644\u062A\u062E\u0641\u064A\u0641 \u0645\u0646 \u0637\u0639\u0645 \u0643\u0644\u0648\u0631\u064A\u062F \u0627\u0644\u0623\u0645\u0648\u0646\u064A\u0648\u0645 \u0628\u0632\u064A\u0627\u062F\u0629 \u062A\u0631\u0643\u064A\u0632 \u0627\u0644\u0633\u0643\u0631."@ar . . . "\u30EA\u30B3\u30EA\u30B9\u83D3\u5B50"@ja . "Permen akar manis"@in . . "Extract of the roots of the liquorice plant, sugar, binding agent"@en . "Permen akar manis (Inggris Britania: liquorice, Inggris Amerika: licorice) adalah sejenis permen yang terbuat dari ekstrak tanaman akar manis glycyrrhiza glabra. Terdapat berbagai jenis permen akar manis yang diproduksi di seluruh dunia. Di Inggris Raya, terdapat jenis yang disebut . Di Belanda dan negara-negara Nordik, permen akar manis memiliki kandungan amonium klorida yang bernama salmiakki."@in . ", makil-goxoa erregalizaren estraktuz egindako gozoki bat da, gehienetan makila edo espiral formakoa eta beltz kolorekoa. \n* Datuak: Q138811 \n* Multimedia: Liquorice as food"@eu . "Liquirizia (dolciume)"@it . . . . "Caramelo de alca\u00E7uz"@pt . "Liquorice (British English) or licorice (American English) (/\u02C8l\u026Ak\u0259r\u026A\u0283, -\u026As/ LIK-\u0259r-is(h)) is a confection usually flavoured and coloured black with the extract of the roots of the liquorice plant Glycyrrhiza glabra. A wide variety of liquorice sweets are produced around the world. In North America, black liquorice is distinguished from similar confectionery varieties that are not flavoured and coloured black with liquorice extract but commonly manufactured in the form of similarly shaped chewy ropes or tubes and often called red liquorice. Black liquorice, together with anise extract, is also a common flavour in other forms of confectionery such as jellybeans. In addition to these, various other liquorice-based sweets are sold in the United Kingdom, such as liquorice allsorts. In addition "@en . . "Black liquorice"@en . . "La liquirizia \u00E8 un dolciume aromatizzato con estratti della radice di Glycyrrhiza glabra, comunemente chiamata liquirizia. Vengono prodotti diversi tipi di liquirizia: negli USA quella originale \u00E8 chiamata black licorice, per distinguerla da variet\u00E0 che non sono aromatizzate con estratto di liquirizia ma vengono comunque confezionate in forma di cordicelle o tubi. Nei Paesi Bassi e Paesi nordici la liquirizia contiene solitamente cloruro d'ammonio invece del cloruro di sodio, specie nella liquirizia salata."@it . . . . "\uAC10\uCD08\uC0AC\uD0D5(\uC601\uC5B4: liquorice \uB9AC\uCF54\uB9AC\uC2A4[*], \uB3C5\uC77C\uC5B4: Lakritz \uB77C\uD06C\uB9AC\uCE20[*] \uD540\uB780\uB4DC\uC5B4: Lakritsi \uB77D\uB9AC\uD2B8\uC2DC[*])\uB294 \uBBFC\uAC10\uCD08 \uBFCC\uB9AC\uC5D0\uC11C \uCD94\uCD9C\uD55C \uC131\uBD84\uC73C\uB85C \uB9CC\uB4DC\uB294 \uACFC\uC790\uC758 \uC77C\uC885\uC774\uB2E4. \uC804\uC138\uACC4\uC801\uC73C\uB85C \uB2E4\uC591\uD55C \uD615\uD0DC\uC758 \uAC10\uCD08\uC0AC\uD0D5\uC774 \uB9CC\uB4E4\uC5B4\uC9C0\uACE0 \uC788\uB2E4. \uBBFC\uAC10\uCD08 \uCD94\uCD9C\uBB3C, \uC124\uD0D5, \uADF8\uB9AC\uACE0 \uAD50\uACB0\uC81C(\uC824\uB77C\uD2F4\uC774\uB098 \uB530\uC704)\uAC00 \uAE30\uBCF8 \uC131\uBD84\uC774\uB2E4. \uC774 \uC7AC\uB8CC\uB4E4\uC744 \uBB3C\uC5D0 \uB179\uC5EC \uC12D\uC528 135\uB3C4\uAE4C\uC9C0 \uAC00\uC5F4\uD558\uACE0 \uD2C0\uC5D0 \uBD80\uC5B4 \uBAA8\uC591\uC744 \uB9CC\uB4E0 \uB4A4 \uC2DD\uD788\uACE0 \uB9D0\uB824\uC11C \uBA39\uB294\uB2E4. \uBC00\uB78D\uC744 \uCE60\uD574 \uAD11\uD0DD\uC744 \uB0B4\uAE30\uB3C4 \uD55C\uB2E4."@ko . . . . . . "Lakritz"@de . . . . "1820206"^^ . . . . . "8403"^^ . . . . . . . . . "Lakrits"@sv . . . "Lakritz oder Lakritze (\u00FCber mittelhochdeutsch lakeritze und lateinisch liquiritia von griechisch glykyrrh\u00EDza \u201ES\u00FC\u00DFwurz\u201C) ist der Wurzelextrakt (als eingedickter Saft) des Echten S\u00FC\u00DFholzes (Glycyrrhiza glabra). Zudem wird der Begriff f\u00FCr Produkte auf dessen Basis verwendet. Lakritz wird im S\u00FCden Deutschlands, \u00D6sterreich, der Schweiz und in S\u00FCdtirol auch B\u00E4rendreck genannt. Lakritz ist auch in zahlreichen anderen Produkten wie Getr\u00E4nken enthalten."@de . . . . . "Caramelos de alca\u00E7uz (ou de regaliz) \u00E9 um doce com textura similar \u00E0 bala de goma feito com extratos das ra\u00EDzes da planta alca\u00E7uz, com adi\u00E7\u00E3o de anis. Existe uma grande variedade desses doces mundo afora, e na Europa a forma mais comum \u00E9 o \u201Calca\u00E7uz negro\u201D, que se comercializa em forma de tubos, espirais ou pastilhas. Em regi\u00F5es como Holanda, norte de Alemanha e mesmo nos Pa\u00EDses n\u00F3rdicos existem variantes de alca\u00E7uzes salgados (chamados drops salmiakki), os quais cont\u00EAm cloreto de am\u00F4nio (NH4Cl) como ingrediente de base."@pt . . "Permen akar manis (Inggris Britania: liquorice, Inggris Amerika: licorice) adalah sejenis permen yang terbuat dari ekstrak tanaman akar manis glycyrrhiza glabra. Terdapat berbagai jenis permen akar manis yang diproduksi di seluruh dunia. Di Inggris Raya, terdapat jenis yang disebut . Di Belanda dan negara-negara Nordik, permen akar manis memiliki kandungan amonium klorida yang bernama salmiakki. Bahan-bahan utama dari permen akar manis adalah ekstrak akar manis, gula dan pengental. Bahan dasar dari pengental umumnya adalah pati tepung terigu, gom arab, gelatin atau campuran dari bahan-bahan tersebut. Bahan-bahan tambahan yang digunakan adalah perisa tambahan, lilin lebah untuk mengilatkan, amonium klorida dan molase. Amonium klorida umumnya digunakan untuk menghasilkan permen yang memiliki rasa asin. Beberapa permen akar manis diberi perisa tambahan berupa minyak adas manis yang dikombinasikan dengan ekstrak akar manis."@in . . "Confectionery"@en . . . . . . . . . . "\u7518\u8349\u7CD6"@zh . . . . . . . "Lakritz oder Lakritze (\u00FCber mittelhochdeutsch lakeritze und lateinisch liquiritia von griechisch glykyrrh\u00EDza \u201ES\u00FC\u00DFwurz\u201C) ist der Wurzelextrakt (als eingedickter Saft) des Echten S\u00FC\u00DFholzes (Glycyrrhiza glabra). Zudem wird der Begriff f\u00FCr Produkte auf dessen Basis verwendet. Lakritz wird im S\u00FCden Deutschlands, \u00D6sterreich, der Schweiz und in S\u00FCdtirol auch B\u00E4rendreck genannt. Lakritz ist auch in zahlreichen anderen Produkten wie Getr\u00E4nken enthalten."@de . . "Caramelos de alca\u00E7uz (ou de regaliz) \u00E9 um doce com textura similar \u00E0 bala de goma feito com extratos das ra\u00EDzes da planta alca\u00E7uz, com adi\u00E7\u00E3o de anis. Existe uma grande variedade desses doces mundo afora, e na Europa a forma mais comum \u00E9 o \u201Calca\u00E7uz negro\u201D, que se comercializa em forma de tubos, espirais ou pastilhas. Em regi\u00F5es como Holanda, norte de Alemanha e mesmo nos Pa\u00EDses n\u00F3rdicos existem variantes de alca\u00E7uzes salgados (chamados drops salmiakki), os quais cont\u00EAm cloreto de am\u00F4nio (NH4Cl) como ingrediente de base."@pt . . "Lakrico a\u016D gliciriza\u0135o estas dol\u0109a\u0135o farita el la ekstrakto de la vera glicirizo (Glycyrrhiza glabra). Ekzistas dol\u0109a kaj sala lakrico. Lakrico anka\u016D povas esti en multaj aliaj produktoj, ekzemple trinka\u0135oj."@eo . . . "Lakrits (uttal: [la'kri(t)s] eller [la\u02D0'kri(t)s]), \u00E4r en massa som framst\u00E4lls ur lakritsrot fr\u00E5n Glycyrrhiza glabra. Lakritsrot inneh\u00E5ller glykosiden glycyrrhizin, lakritsens viktigaste ingrediens, och har en s\u00F6t smak. Lakrits \u00E4r ett vanligt smak\u00E4mne i godis och l\u00E4kemedel, men f\u00F6rekommer \u00E4ven i till exempel lik\u00F6r och glass. Produkter med lakritssmak kan \u00E4ven inneh\u00E5lla anis som ers\u00E4ttare eller smakf\u00F6rst\u00E4rkare till lakrits. I godissammanhang kallas lakrits ibland s\u00F6tlakrits. Detta f\u00F6r att s\u00E4rskilja smaken fr\u00E5n saltlakrits som inneh\u00E5ller det konstgjorda saltet salmiak. I Europa produceras lakrits fr\u00E4mst i Spanien, Italien och Turkiet. I engelskan anv\u00E4nds ordet black liquorice (svart lakrits) f\u00F6r lakrits, f\u00F6r att s\u00E4rskilja den fr\u00E5n s\u00E5 kallad red liquorice (r\u00F6d lakrits) som egentligen inte \u00E4r lakrits (fri fr\u00E5n lakritsrot)."@sv . . . . . "Liquorice (British English) or licorice (American English) (/\u02C8l\u026Ak\u0259r\u026A\u0283, -\u026As/ LIK-\u0259r-is(h)) is a confection usually flavoured and coloured black with the extract of the roots of the liquorice plant Glycyrrhiza glabra. A wide variety of liquorice sweets are produced around the world. In North America, black liquorice is distinguished from similar confectionery varieties that are not flavoured and coloured black with liquorice extract but commonly manufactured in the form of similarly shaped chewy ropes or tubes and often called red liquorice. Black liquorice, together with anise extract, is also a common flavour in other forms of confectionery such as jellybeans. In addition to these, various other liquorice-based sweets are sold in the United Kingdom, such as liquorice allsorts. In addition to the sweet variations typically found in the United Kingdom and North America, Dutch, German and Nordic liquorice characteristically contains ammonium chloride instead of sodium chloride, prominently so in salty liquorice, which carries a strong salty rather than sweet flavor. The essential ingredients of black liquorice confectionery are liquorice extract, sugar, and a binder. The base is typically starch/flour, gum arabic, gelatin or a combination thereof. Additional ingredients are extra flavouring, beeswax for a shiny surface, ammonium chloride and molasses. Ammonium chloride is mainly used in salty liquorice candy, with concentrations up to about 8%. However, even regular liquorice candy can contain up to 2% ammonium chloride, the taste of which is less prominent because of the higher sugar concentration. Some liquorice candy is flavoured with anise oil instead of or in combination with liquorice root extract."@en . "Un bonbon \u00E0 la r\u00E9glisse est un type de confiserie int\u00E9grant dans sa recette de la r\u00E9glisse. Il en existe de nombreuses formes \u00E0 travers le monde."@fr . . . . . "Liquorice wheels"@en . . . . "Black liquorice"@en . .