FabulousFusionFood's Spice Guide for Liquorice Home Page
Sliced and whole
roots of liquorice
(licorice),
Glycyrrhiza
glabra.
Welcome to the summary page for FabulousFusionFood's Spice guide to 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 Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
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 mainly grown as a root crop 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 glukos 'sweet' and riza for 'root'. The Romans pronounced the Greek word Gliquiricia, and then Liquiritia. By the 1300s, the word was further simplified to Lycorys in Old French, and then arriving at 'liquorice' in English.). Its active ingredient is glycyrrhizin, a sweetener more than 50 times as sweet as sucrose which also has pharmaceutical effects. In Europe liquorice tends to be used as a flavouring for sweets (candies) where the flavour is bolstered by aniseed oil. In Chinese cuisine liquiorice is used as a culinary spice for savory foods where it is often used as a flavouring for broths and other foods that are simmered in soy sauce.
The aroma of liquorice is strongly reminiscent of anise or fennel, but considerably stronger. The taste is dominantly sweet, warm and medical. The root, especially the root bark, contains about 4% glycyrrhizin, the potassium or calcium salt of glycyrrhizinic acid. The latter is a glycoside of a pentacyclic triterpene carboxylic acid (18β‑glycyrrhetic acid) with two molecules glucuronic acid. Glycyrrhizin is about 50 times sweeter than sucrose (cane sugar). Furthermore, a flavonoid glycoside has been identified: liquiritin. The aglycon liquiritigenin is in part spontaneously formed when the root is dried; it is responsible for the spasmolytic effects of liquorice. Liquorice contains only traces of essential oil; volatile constituents identified include bicyclic monoterpenoid ketones (fenchone, thujone) and coumarins (herniarin, umbelliferone).
Throughout history liquorice has been used more as a medicine than a spice, though it gained favour as a flavouring for sweets (candies) throughout northern Europe.
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 Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
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 mainly grown as a root crop 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 glukos 'sweet' and riza for 'root'. The Romans pronounced the Greek word Gliquiricia, and then Liquiritia. By the 1300s, the word was further simplified to Lycorys in Old French, and then arriving at 'liquorice' in English.). Its active ingredient is glycyrrhizin, a sweetener more than 50 times as sweet as sucrose which also has pharmaceutical effects. In Europe liquorice tends to be used as a flavouring for sweets (candies) where the flavour is bolstered by aniseed oil. In Chinese cuisine liquiorice is used as a culinary spice for savory foods where it is often used as a flavouring for broths and other foods that are simmered in soy sauce.
The aroma of liquorice is strongly reminiscent of anise or fennel, but considerably stronger. The taste is dominantly sweet, warm and medical. The root, especially the root bark, contains about 4% glycyrrhizin, the potassium or calcium salt of glycyrrhizinic acid. The latter is a glycoside of a pentacyclic triterpene carboxylic acid (18β‑glycyrrhetic acid) with two molecules glucuronic acid. Glycyrrhizin is about 50 times sweeter than sucrose (cane sugar). Furthermore, a flavonoid glycoside has been identified: liquiritin. The aglycon liquiritigenin is in part spontaneously formed when the root is dried; it is responsible for the spasmolytic effects of liquorice. Liquorice contains only traces of essential oil; volatile constituents identified include bicyclic monoterpenoid ketones (fenchone, thujone) and coumarins (herniarin, umbelliferone).
Throughout history liquorice has been used more as a medicine than a spice, though it gained favour as a flavouring for sweets (candies) throughout northern Europe.
The alphabetical list of all Liquorice recipes on this site follows, (limited to 100 recipes per page). There are 7 recipes in total:
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| Aumonières aux pommes et aux marrons (Apple and Chestnut Purses) Origin: France | Liquorice Caramels Origin: British | To make Gingerbread Origin: British |
| Butterfly Cupcakes Origin: Britain | Scots Barley Sugar Origin: Scotland | |
| Course Ginger Bread Origin: Britain | Spook-tacular Pumpkin Cheesecake Origin: American |
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