Liquorice

Where it comes from

Liquorice (or licorice) is the root of Glycyrrhiza glabra, a perennial legume native to western Asia and southern Europe. Iran, Turkmenistan, Uzbekistan, and China are the main producers. The roots are dug after three or four years of growth, then dried, sliced, and either chewed directly or rendered into a thick black extract.

Flavor & pairing

Glycyrrhizin makes liquorice up to fifty times sweeter than sugar in pure form, with a long-lasting anise warmth and a slightly salty, earthy finish. It pairs with anise, fennel, mint, lemon, dark chocolate, and salted licorice’s signature ammonium chloride.

How it’s used

Scandinavian salmiakki fuses liquorice with salt and ammonia for an acquired taste beloved across Finland and the Netherlands. Italian liquirizia is sold as plain black batons. French pastis and Greek ouzo use it as a sweetener-flavoring. Chinese medicine and five-spice blends use slices of the dried root. Middle Eastern sus drink is an iced infusion of the chopped root.

Trade history

Excessive consumption of liquorice raises blood pressure and lowers potassium, so commercial candy now often uses anise oil instead of true liquorice extract.