Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Liquorice along with all the Liquorice containing recipes presented on this site, with 7 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Liquorice recipes added to this site.

These recipes, all contain Liquorice as a major wild food ingredient.

Liquorice (also Licorice) is the root of Glycyrrhiza glabra, a leguminous plant of the family Fabaceae which is native to southern Europe and parts of Asia. It is a herbaceous perennial, growing to 1 metre in height, with pinnate leaves about 7–15 centimetres long, with 9–17 leaflets.



It is grown as a root crop mainly in southern Europe where the extract is prepared by boiling liquorice root and subsequently evaporating most of the water (in fact, the word 'liquorice' is derived from the Ancient Greek words for 'sweet root'). Its active ingredient is glycyrrhizin, a sweetener more than 50 times as sweet as sucrose which also has pharmaceutical effects. In Europt liquorice tends to be used as a flavouring for sweets (candies) where the flavour is bolstered by aniseed oil. In Chinese quisine liquiorice is used as a culinary spice for savory foods where it is often used to flavour broths and other foods simmered in soy sauce.