Glossary of Liquorice Terms

Acidifiers occur naturally in fruit. In the confectionery industry, they are used to lower the pH value in order to make it more difficult for microorganisms to multiply. Citric acid, lactic acid, potassium citrate and sodium tartrate are used in the production of liquorice.

Glycyrrhizin is a component of liquorice and gives liquorice its typical taste. It relieves coughs, hoarseness and stomach complaints. It has an anti-inflammatory and thirst-quenching effect, but also stimulates blood pressure. Therefore only recommended in moderation, about 100mg/day which corresponds to 50g liquorice/day.

14 foods must be labelled as food allergy triggers. Depending on the recipe, one of these 3 allergens may be present in liquorice: peanuts, soy, milk.