Mulethi goes by many names. In Sanskrit it is yashtimadhu, which means "sweet stick." Gujarati homes call it jethimadh, and in English it is licorice or liquorice root. Its natural sweetness comes from a compound called glycyrrhizin, which is many times sweeter than sugar. That same compound is also why mulethi needs to be sourced, labelled and used with care.

As demand for mulethi powder, herbal teas and Ayurvedic formulations grows, quality has become uneven. Some powders are fresh, fragrant and clean. Others are old, dusty or mixed with cheaper roots. Mulethi sourcing, the process of getting the root from soil to sealed pack, is what separates the two. Whether you are a brand buyer, an Ayurvedic practitioner or a home user, this guide will help you judge mulethi with confidence.

What Mulethi Sourcing Means

Mulethi sourcing is the full process of obtaining licorice root for use in food, herbal tea, Ayurvedic medicine or cosmetics. It is much more than buying a bag of dried sticks. It covers choosing the right species, finding growers or collectors, checking how and where the plants grew, deciding when to harvest, drying and cleaning the roots, milling them into powder, testing every batch and keeping records so each pack can be traced back to its origin.

Good mulethi sourcing answers a few simple questions about any product:

• What is it? The correct licorice species and plant part, with nothing else added.
• Where did it grow? The country, region and whether it was farmed or wild-collected.
• How old was the root? Mature roots carry more of the compounds that give mulethi its character.
• How was it handled? Drying, cleaning, milling and storage all affect quality.
• Is it clean? Lab results for contaminants, moisture and microbial load.

Know the Plant: Species and Root

The mulethi used in Ayurveda and in most Indian products is Glycyrrhiza glabra, a perennial plant in the legume family. It grows into a woody shrub about one to one and a half metres tall, with a deep network of underground roots and runners called stolons. These underground parts are what we use.

Other licorice species are traded worldwide too. The US National Center for Complementary and Integrative Health lists Glycyrrhiza glabra, Glycyrrhiza uralensis and Glycyrrhiza inflata as the main species, grown across Europe, Asia and the Middle East (NCCIH, NIH). G. uralensis is widely used in Chinese herbal practice. These species are related but not identical, so a responsible supplier names exactly which one is in the pack.

What Good Mulethi Root Looks Like

Quality dried mulethi root is firm and fibrous, with a brown, wrinkled outer bark. When it is cut or peeled, the inside is yellow to pale yellow. It smells faintly earthy and tastes clearly sweet, with a slight bitterness at the end. Roots that are soft, mouldy, greyish inside or lacking in sweetness are signs of age, poor drying or the wrong material.

Peeled vs Unpeeled Root

Mulethi is sold both with its bark on and peeled. Peeled root gives a lighter-coloured, smoother powder with a cleaner taste, while unpeeled root is more rustic and slightly darker. Both are used, but the label should say which one you are buying.

Where India's Mulethi Comes From

This surprises many people: although mulethi is a household name in India, the country grows only a small share of what it uses. Licorice prefers dry, sunny regions with cold winters and deep, sandy or loamy soil, which is why most commercial supply comes from Central and West Asia.

A 2023 report on new cultivation work in Himachal Pradesh noted that India imports about 8,047 tonnes of licorice every year, mostly from Afghanistan, China and Nepal (The Tribune). Iran, Pakistan, Uzbekistan and other Central Asian countries are also important licorice producers in global trade.

For buyers, the takeaway is that the country printed on a mulethi pack is often not where the root grew. A good supplier is open about the real origin, whether the root was imported and how it was handled along the way.

Why Mulethi Sourcing Matters

Mulethi is a root crop, and roots absorb a lot from the soil around them. Add long transport routes and several middlemen, and there are many points where quality can slip. Here is why careful sourcing makes a real difference.

Purity and Safety

Poorly sourced roots can carry soil, sand and stones, heavy metals from contaminated land, pesticide residues, and mould or insect damage from damp storage. Since mulethi is often ground into fine powder, these problems are hidden once milled. Clean sourcing and testing are the only real protection.

Consistent Strength

Mulethi's sweetness and effects come mainly from glycyrrhizin, along with flavonoids that give the root its yellow colour. The level of glycyrrhizin varies with species, region, root age and processing. This matters because, as explained in the safety section below, glycyrrhizin is also the compound that calls for moderation. Consistent sourcing means consistent strength from one batch to the next.

Pressure on Wild Plants

A large share of the world's licorice is still dug from the wild. Since the whole root is harvested, careless collection can damage natural stands. Responsible suppliers prefer cultivated material or work with collectors who leave enough root behind for plants to regrow.

Supporting Indian Farmers

Mulethi is in steady demand in India. A Lok Sabha reply on the National Medicinal Plants Board noted that mulethi, along with herbs like amla, ashwagandha, isabgol and tulsi, is in greater demand because of its commercial potential (Lok Sabha, NMPB). Buying from responsible Indian growers, where possible, helps build a local supply that is easier to trace and less dependent on imports.

Eight Steps of Responsible Mulethi Sourcing

Here is what a careful mulethi supply chain looks like, from the field to the finished powder.

Quality Tests That Matter

A Certificate of Analysis (COA) is the clearest proof of quality. These are the main tests to look for and what they tell you.

Results should be compared with recognised limits, such as those in the Ayurvedic Pharmacopoeia of India and applicable FSSAI standards. A supplier who cannot share a COA with batch numbers and dates deserves a careful second look.

Mulethi Forms Compared

Mulethi reaches shops in several forms. Each has its own sourcing and quality points to watch.

Red Flags When Buying Mulethi

Keep an eye out for these warning signs, whether you are buying in bulk or picking a pack off the shelf.

• Dull grey or dark brown powder. Good mulethi powder is light yellow to yellow-brown.
• Weak or no sweetness. Real mulethi tastes clearly sweet. A flat taste can mean old stock or fillers.
• Gritty feel. Sand or soil from poor washing shows up as grit between the teeth.
• No species or origin named. "Herbal root powder" is not enough.
• Very low prices. Cheap powder may be bulked with other roots, starch or old material.
• Missing batch number or dates. Without them, the product cannot be traced.
• No guidance on safe use. Responsible brands give serving sizes and cautions for mulethi.
• Big cure claims. Promises that mulethi cures serious illness are a sign to look elsewhere.

Safe Use: What Everyone Should Know

Mulethi is a traditional and widely used herb, but more is not better. Glycyrrhizin, the compound that makes it sweet, can affect blood pressure and the body's salt and potassium balance when taken in large amounts or for long periods. NCCIH warns that heavy or prolonged intake of glycyrrhizin can cause serious problems, including high blood pressure and irregular heartbeat, and that people with high blood pressure, heart disease or kidney conditions are at greater risk (NCCIH). Large amounts are also considered unsafe during pregnancy.

This is exactly why sourcing matters. When glycyrrhizin levels are consistent and labels give clear serving sizes, people can use mulethi in sensible amounts. A few simple guidelines help:

• Follow the serving size on the pack and avoid taking large amounts every day for long periods.
• Speak with a doctor before use if you have high blood pressure, heart or kidney disease, or diabetes.
• Avoid regular use during pregnancy unless a qualified doctor advises it.
• Check with a doctor if you take blood pressure medicines, diuretics, steroids or heart medicines, as mulethi can interact with them.
• Count all sources, including licorice sweets, teas and blends, since glycyrrhizin adds up.

Growing Mulethi in India

India's heavy reliance on imported licorice has pushed research bodies and states to look at local cultivation. In 2023, the CSIR-Institute of Himalayan Bioresource Technology in Palampur announced the start of commercial licorice cultivation in Himachal Pradesh, with districts such as Hamirpur, Bilaspur, Kangra, Una, Solan and Sirmaur identified as suitable areas. Small-scale farming also exists in Punjab, Haryana and Jammu and Kashmir.

Local cultivation brings clear benefits for sourcing. Supply chains become shorter and easier to trace. Farmers gain a new, high-value crop that suits dry, sandy land. Buyers get fresher roots with fewer months in storage. Because mulethi takes several years to mature, growth will be gradual, but every step towards local supply strengthens quality control and rural incomes at the same time.

How to Store Mulethi Powder at Home

Once you have good mulethi, keep it that way. Store the powder in an airtight glass or food-grade container, away from heat, sunlight and moisture. Always use a clean, dry spoon. Whole root sticks keep longer than powder, so if you use mulethi rarely, buying small packs of powder or whole roots that you grind as needed can keep it fresher.

Frequently Asked Questions