Overview

Liquorice is the root of Glycyrrhiza glabra, a leguminous perennial herb native to southern Europe and parts of Asia. The root yields a sweet, slightly astringent flavor compound (glycyrrhizin) that is extracted and used in confectionery, beverages, and traditional medicine. It is not botanically related to anise, star anise, or fennel, though those plants produce similar flavoring compounds.

Origin and history

Glycyrrhiza glabra is native to the Mediterranean basin, the Middle East, and Central Asia. The plant has been used for at least 4,000 years; ancient Egyptian, Greek, Roman, and Chinese texts document its medicinal and culinary applications. The root was traded along the Silk Road and later introduced to northern Europe, where it became a popular confectionery ingredient by the 17th century. The name “liquorice” derives from Old French licorece, itself from Late Latin liquiritia, a corruption of Greek glykyrrhiza meaning “sweet root.”

Varieties and aliases

  • Glycyrrhiza glabra var. typica (Spanish liquorice)
  • Glycyrrhiza glabra var. glandulifera (Russian liquorice)
  • Glycyrrhiza uralensis (Chinese liquorice, gan cao)
  • Glycyrrhiza inflata (used in Chinese medicine)
  • Common spelling variants: licorice (American English), liquorice (British English)

Culinary uses

Liquorice root is boiled to extract its sweet, earthy flavor, which is then concentrated into a syrup, paste, or powder. In confectionery, it is the primary flavor in black liquorice candies, often combined with anise oil, molasses, or salt. In the Middle East and North Africa, liquorice root is steeped in cold water to make a chilled, foamy infusion called erk sous (Egypt and the Levant). In China, Glycyrrhiza uralensis root is used in herbal decoctions and as a flavor harmonizer in traditional medicine. The dried root is also chewed as a breath freshener in parts of Europe and Asia.

Cross-cuisine context

Liquorice has no direct analogue in Mexican cuisine. The closest flavor parallel is the anise-like note found in piloncillo syrups or in certain rompope infusions, but these are not substitutes. In other LA-relevant cuisines, liquorice appears in Arabic cold drinks (erk sous) and in Chinese herbal preparations. The flavor is often compared to star anise or fennel, but those are botanically distinct and have different heat stability and sweetness profiles.

Notes for cooks

  • Glycyrrhizin is 30 to 50 times sweeter than sucrose by weight. Use sparingly; excessive amounts can cause a bitter aftertaste and, in large doses, adverse health effects (hypokalemia, hypertension).
  • Dried liquorice root stores indefinitely in a cool, dark place. The extract and candies should be kept away from heat and moisture to prevent stickiness.
  • For a non-alcoholic, non-caffeinated beverage, steep 10 to 15 grams of dried root in cold water for 8 to 12 hours. The resulting infusion will be dark brown and naturally sweet.