Summary

Licorice root is celebrated for its complex flavor profile that marries well with other herbs to yield sweet, nuanced results. It is particularly noted for its very sweet infusion, making it a popular sugar substitute in various tea blends. The flavor is often compared to anise, with undertones of earth and resin.

History

Licorice root, known scientifically as *Glycyrrhiza glabra*, has a history that dates back thousands of years. The ancient Egyptians were among the first to harness its sweet, earthy flavors, using it as a vital ingredient in a traditional drink known as 'Mai sus'. This beverage was found in copious amounts in the tomb of King Tutankhamun, suggesting its esteemed status. The use of licorice spans continents and epochs, adapting to the tastes and needs of various cultures. Interestingly, its popularity in confectionery forms, such as the licorice sticks that are familiar today, only began in the 17th century in Holland.

Why We Love It

We love licorice root for its distinctive flavor that stands out yet blends beautifully. Its natural sweetness enhances both sweet and savory dishes, making it a versatile ingredient in our kitchen.

The More You Know

The distinct flavor of licorice root comes from a compound called glycyrrhizin, which is responsible for its sweet and slightly bitter taste. This complex flavor profile adds depth to various culinary applications.