Liquorice Root or licorice is the root of Glycyrrhiza glabra, from which a sweet flavour can be extracted. The liquorice plant is a legume (related to beans & peas) & native to southern Europe & parts of Asia. It is a herbaceous perennial, growing to 1 metre in height, with pinnate leaves about 7-15 centimetres (3-6 inches) long, with 9-17 leaflets. The flowers are 0.8-1.2 cm (1/3 to 1/2 inch) long, purple to pale whitish blue, produced in a loose inflorescence. The fruit is an oblong pod, 2-3 centimetres (about 1 inch) long, containing several seeds. Culinary Uses of Liquorice Root: - Liquorice flavour is found in a wide variety of liquorice sweets. The most popular in the United Kingdom are very sweet Liquorice allsorts. in continental Europe, however, far stronger, saltier sweets are preferred. It should be noted, though, that in most of these sweets the taste is reinforced by aniseed oil, & the actual content of liquorice is quite low. Additionally, liquorice is found in some soft drinks (such as root beer), & is in some herbal teas where it provides a sweet aftertaste. The flavour is common in medicines to disguise otherwise unpleasant flavours. Liquorice Root is popular in Italy, particularly in the South, in its natural form. The root of the plant is simply dug up, washed & chewed as mouth-freshener. Throughout Italy unsweetened liquorice is consumed in the form of small black pieces made only from 100% pure liquorice extract; the taste is bitter & intense. in Britain & The Netherlands, dried liquorice root is chewed as a sweet. Chinese cuisine uses liquorice root as a culinary spice for savoury foods. It is often employed to flavour broths & foods simmered in soy sauce. Other herbs & spices of similar flavour include Anise, star anise, tarragon, & fennel. Liquorice Root - Whole, Course Cut Or Powdered Glycyrrhiza Glabra
