palulu or paloduz was once one of the most famous desserts a few decades back. what exactly is this herb, how does it taste, and where does it come from? the answer lies in the root of a plant scientifically known as glycyrrhiza glabra, commonly called licorice root. it carries a distinctive flavor, and beyond its taste, palulu is believed to have several beneficial properties, with some even claiming aphrodisiac effects. today it is easy to find online, including on marketplaces like amazon.
At the base of this plant is a resinous, intensely licorice-flavored quality that also flavors black and red licorice sticks and rolls. yet the root is more than a savory note; it holds natural compounds with potential health implications that many people rarely consider.
benefits of palulu
The dried root is commonly used in homemade preparations because of its main component, glycyrrhizin. traditionally, the roots chosen are about three years old, not yet fruiting, and harvested in october and november. the roots are crushed, simmered at low heat, stirred consistently until a paste forms, and then laid out on wooden boards to dry. this process concentrates the root’s sweet, resinous character while preserving its natural compounds for later use.
How to use medicinal plants well?
licorice root serves as a potent sweetener and appears in many desserts and beverages, as noted earlier. it is used with care because it is estimated to be 50 to 150 times sweeter than ordinary sugar. this strong sweetness means small amounts go a long way in recipes and remedies alike.
in its raw form, licorice root is a versatile, pliable, dark candy when processed. it can also be found as pills mixed with menthol and other oils, often marketed as throat lozenges to ease irritation. these preparations are popular in some communities for their familiar taste and soothing effects, though portions should be moderate to avoid strong sweetness and potential side effects.