Ricard, also known as "pastis of Marseille", is a yellow aniseed-based aperitif invented by Paul Ricard in 1932. It's main flavor, anise, is enhanced by a particular species of licorice, "glycyrrhiza glabra", which is known for its fragrance. It grows primarily in Syria, and is what gives Ricard it's vibrant yellow color.
Ricard also contains badian, or star-anise, a rare spice native to the remote provinces of southern China, known since ancient times for its many therapeutic qualities.
After being harvested, culled and cut into sticks, the licorice and star-anise is shipped to Marseille, where the various anis essences and liquid extracts of liquorice and of aromatic herbs from Provence are purified and blended into this smooth anise liqueur.