Glossary of Liquorice Terms

Liquorice, botanically Glycyrrhiza glabra, belongs to the legume and papilionaceous family. Only the roots of the liquorice plant are relevant for liquorice production.

Liquorice is a natural plant product of the liquorice root. Its black colour comes from the vegetable carbon dissolved in the cooking process. Pure liquorice tastes sweet-tart, bitter. The consistency is hard as candy.

Liquorice as a sweet is closely linked to the spread of sugar. It was only when sugar became available cheaply in the form of beet sugar/glucose in the mid-19th century that liquorice became a sweet and salty candy in all its diversity. Liquorice is eaten most in Western Europe. The Finns hold the record with a per capita consumption of 10 kg per year.

The liquorice root is a component of many herbal, stomach and cough teas because of its digestible effect. The glycyrrhizin it contains increases blood pressure. Liquorice has a thirst- and hunger-reducing effect.

Pane Liquirizia is the first stage of the product obtained from the liquorice root. The "liquorice bread" is produced as an extract in the cooking process. Boiling approx. 100 kg of liquorice roots yields 10 kg of pure liquorice, Pane Liquirizia. 

During pregnancy and breastfeeding, liquorice consumption should generally be reduced. Depending on the type of liquorice, the glycyrrhizin content varies from low in sweet-mild to high in pure liquorice. If you like to eat salty liquorice, there is also the blood pressure-increasing effect of salt and sal ammoniac on top. When eaten in moderation, liquorice can stimulate the circulation if blood pressure is low. But it can also affect the potassium balance and impair kidney function.
This is because, botanically speaking, liquorice is made from a plant drug, Glycyrrhizia glabra, which has properties and effects. It is best for pregnant liquorice monsters to discuss how these affect their particular body and condition with their accompanying doctor. Perhaps people in Scandinavia smile at the liquorice caution and in case of occasional cravings, 2-3 liquorices of medium strength are certainly ok.

A not entirely serious "border" that shows where liquorice is eaten in Germany and where not. If you draw a line from Bonn across the country, liquorice is eaten with pleasure above the line and not at all (with pleasure) below it, see Bear Dirt.

A maximum of 7.99 per cent salt is permitted in the recipe; this must be labelled in Germany as "Extra strong adult liquorice - not children's liquorice".

The liquorice root is known worldwide and its properties have been described in all medical books since ancient times (800 BC), as well as in Traditional Chinese Medicine, or TCM for short.

Glycyrrhiza (Greek), Liquirizia (Italian), Reglisse (French), Regaliz (Spanish), Liquorice (English), Liquorice (German-speaking area), Drop (Dutch), Lakrits (Swedish), Lakrids (Danish), Lakris (Norwegian), Lakritsi (Finnish), Lakkris (Icelandic)

Glucose syrup, sugar, gelling agent, liquorice root extract (Pane Liquirizia), humectant, acidifier, flavouring, food colouring, glazing agent.

Liquorice, botanically Glycyrrhiza glabra, belongs to the legume and papilionaceous family. Only the roots of the liquorice plant are relevant for liquorice production.