Licorice as Candy

No one knows exactly when and how the “brown gold” reached Europe and how it became a prized snack. In any case, in Pontefract, a fortified town in northern England, licorice root was cultivated as early as the 15th century – perhaps Dominican monks brought the shrub with them from the Mediterranean. The shrubs did not form flowers in Britain, but it was the root that mattered.

Facts about licorice

Since the beginning of the 17th century in Pontefract is documented “licorice thaler”, which was used for medical and therapeutic purposes. And in 1760, the apothecary George Dunhill mixed sugar with the talers there and proclaimed the invention of the sweet for himself.

Perhaps, however, licorice also reached Central Europe with other colonial goods – the fact that it is still widespread today, especially in regions near the sea, speaks in favor of this theory. Incidentally, the world champions in the consumption of licorice are the Dutch – an average of two kilograms is eaten there per person per year, ten times as much as in Germany.

The licorice in Germany

The range of variations and preparation methods is very diverse, the taste varies from tart or mildly sweet to salty to the strong aroma of ammonium chloride (salmiak). If the ammonium chloride content exceeds two percent, the licorice product must contain a warning (“Adult licorice – not for children”, or “Extra strong, adult licorice – not for children” from 4.5 percent).

Licorice from Germany contains at least five percent dried extract, which can be obtained from various types of licorice. Furthermore, sugar, glucose syrup, starch, gelatin, salt, various flavors and sugar color may be added to the licorice mass.

Caution when eating licorice

As good as licorice tastes to many people – care must be taken with this candy. The breakdown of glycyrrhizin produces glycyrrhetinic acid, which inhibits an enzyme in the hormonally controlled mineral balance. Thus, sodium accumulation and potassium losses may occur. Possible consequences are:

  • Increased blood pressure
  • Water retention (edema)
  • Muscle weakness

The Federal Institute for Consumer Health Protection and Veterinary Medicine advises limiting the consumption of licorice – the limit for daily consumption of glycyrrhizin is 100 milligrams. However, licorice products containing more than 200 milligrams of glycyrrhizin per 100 grams are repeatedly found in Germany, especially in imported goods. If more than 50 grams per day are then regularly consumed, this can lead to side effects. This is especially true for people with high blood pressure, cardiovascular disease and diabetes, as well as pregnant women.