The term licorice is used for the extract from the root of the licorice (raw licorice) as well as for finished confectionery products that contain raw licorice as a basic substance. In addition, the extract was already used in ancient times as an expectorant and mucolytic as well as an anti-inflammatory and antispasmodic agent. Especially in Arab countries, licorice powder is also used to make soft drinks.
This is what you should know about licorice
The term licorice is used for the extract from the root of the licorice (raw licorice) as well as for finished confectionery products
Raw licorice is an extract obtained from the root of the true licorice (Glycyrrhiza glabra). Licorice is a perennial herbaceous plant belonging to the genus of sweet woods. It reaches a height of 50 to 150 centimeters. The roots, which reach up to 3 meters and more, are harvested in autumn. For harvesting, the soil is mechanically broken up so that the secondary roots, which are harvested, protrude from the soil and can be cut by hand from the main root. The main root remains in the soil and re-forms harvestable secondary roots within 4 years. The main area of distribution for licorice is the Orient, but Calabria, southern Italy, also claims to produce the best licorice in the world. The Calabrian “licorice farmers” derive this claim from the fact that the climate and soil in Calabria offer the licorice the best conditions and that no artificial fertilizers or herbicides or pesticides are used. However, Calabrian and also the rest of European licorice production is facing economic difficulties due to cheap Asian imports. The harvested roots are shredded, and the juice, which is initially still light in color, is extracted using steam. The root juice is then boiled and thickened for about 12 hours with constant stirring. The presence of oxygen leads to oxidation processes that gradually give the raw liquor a dark color. After cooling and rolling, the tough raw licorice can be eaten directly as pure licorice pastilles or further processed into confectionery, confectionery or other products. In some Arab countries, especially Syria and Egypt, licorice powder is used to make refreshing and very popular drinks that impart the typical spicy-sweet licorice flavor. Today, by far the greatest significance of licorice is in its processed form as a candy, e.g. in the form of the licorice snail and many other manifestations. The main active ingredient in licorice is a mixture of potassium and calcium salts of glycyrrhizic acid called glycyrrhizin, which gives licorice 50 times the sweetness of cane or beet sugar. It is known that the health properties of licorice were known and used in ancient times.
Importance for health
Licorice has a number of properties with health relevance. One of the most important properties is its mucolytic, expectorant and mucolytic action. In addition, licorice is said to have antibacterial and antifungal effects. Therefore, licorice is often used to treat the upper respiratory tract such as hoarseness, cough and bronchial catarrh. Anti-inflammatory and antispasmodic effects are also attributed to the root extract of licorice. However, the biochemical process of the empirically found properties is not yet fully understood. The ancient Greeks and Egyptians also used the above properties of licorice to treat coughs and similar ailments and diseases. Traditional Chinese medicine (TCM) also still uses licorice as a standard remedy for treating heart ailments, colds, ulcers and skin blemishes. Chinese licorice is extracted from a plant that is very closely related to licorice. In the East Asian region, glycyrrhizic acid is also used in combination with the amino acids cysteine and glycine to treat liver inflammation and cirrhosis. However, it is not only positive health aspects that are associated with licorice. Glycyrrhizic acid interferes with the metabolism for steroid hormones and, by inhibiting a degradation enzyme, leads to a prolonged retention time of certain corticoids such as cortisone and aldosterone.This can result in high blood pressure and lead to potassium loss, which promotes cardiac arrhythmias because a stable heart rhythm requires a certain serum potassium concentration.
Ingredients and nutritional values
Except for the licorice extracted from the roots of the licorice and the roots themselves, the plant has no importance for human nutrition. Licorice is also not used as livestock feed. The natural dried thin roots can be grated to make a spicy licorice tea. The nutritional value of licorice and its content of proteins, fats, carbohydrates and fiber are not of primary interest. Of particular interest are only the secondary plant compounds contained in the roots as a sticky juice. First and foremost is the main active ingredient glycyrrhizic acid, a mixture of potassium and calcium salts. Most of the properties of licorice – including its taste – can be traced back to glycyrrhizic acid. However, glycyrrhizic acid should not be considered in isolation, because other substances such as essential oils, saponins, flavonoids, triterpenes, isoflavonoids and tannins are also present. The medicinally relevant effects of licorice are a result of all the ingredients in combination.
Intolerances and allergies
Little is known about direct food intolerances associated with the consumption of licorice. However, licorice does contain histamines, which, in the case of a pronounced histamine intolerance, can lead to corresponding – usually nonspecific – symptoms after eating licorice. If gastrointestinal problems occur after eating sweets that contain licorice as a main ingredient, the symptoms can rarely be attributed to the licorice. Often, instead, there is a food intolerance to other components of the candy consumed.
Shopping and kitchen tips
In the countries of Europe, the consumption of licorice per capita varies greatly. A particularly creative and rich range of licorice-containing sweets and other products can be found in Scandinavian countries, especially in Sweden and Denmark. There, one does not also find salty licorice without added sugar, which develops a special flavor note. For the refinement and flavor rounding of many dishes, licorice powder is an enrichment in the kitchen. Licorice and licorice products from Calabria, southern Italy, which for several hundred years have preferred licorice varieties that are very close to the wild form of the real licorice, are considered to be particularly intense in taste. Particularly fresh licorice products are obtained in late autumn, immediately after the harvest of licorice roots.
Preparation tips
In the kitchen, pure licorice powder serves to refine and round off the taste of many dishes. In careful doses, licorice adds a flavor nuance to dishes or salad dressing that is most reminiscent of anise. Cooking with licorice is relatively new and opens up unlimited possibilities. For example, a risotto can be prepared with a sauce of white wine, chicken stock, licorice powder and fresh goat cheese to give it a particularly spicy note. Licorice powder is also particularly suitable for making desserts such as tiramisu. The flavor combination of chocolate with licorice has proven to be particularly fine. There are no limits to your own creativity and willingness to experiment.
