John Myers
The main ingredient for liquorice is licorice, a perennial plant that can reach 1 meter in height. In the production of liquorice, the ingredients are extracted from the roots and thickened. The following ingredients are also added: sugar syrup, flour, gelatine, starch, agar, aniseed, fennel oil, pectin and sometimes salmiak. In Germany, the salmiak content must not be more than 2 percent.
Origin
Licorice is native to the Mediterranean region and western, central and eastern Asia. The root is already mentioned in old Chinese herbal books. Then, in 1760, an English pharmacist named George Dunhill invented the first licorice candy by adding sugar and other ingredients to diluted licorice root extract.
Season
The roots of the liquorice are harvested in autumn. The end product liquorice is available all year round.
Taste
There is a wide range of liquorice flavors, from sweet to spicy to salty. When it comes to liquorice, experts even claim to recognize taste differences between the plants grown in Spain, Italy, Turkey and France.
Use
Liquorice is a popular sweet treat. Licorice is also used in teas, liqueurs and other spirits. Pregnant women should be careful when consuming liquorice because the saponin it contains can increase blood pressure.
Storage/shelf life
Liquorice candy can be stored in a cool, dry place for up to two years. Close an opened pack tightly so that the liquorice does not harden. Also, always pay attention to the expiration date.
Nutritional value/active ingredients
Per 100 g, liquorice provides around 378 kilocalories or 1582 kilojoules, 4 g protein, 0.8 g fat and 86 g carbohydrates.
