Licorice cut

Description:
Licorice has a heavy, slightly anise-like aroma and sweet flavor. The dried roots are used to make licorice and are also a flavoring ingredient in dishes in some regions of the world.

In Europe, licorice has been used for centuries for culinary and also medicinal purposes. The roots are often used to flavor spirits such as pastis. In Scandinavia and the Netherlands, licorice is popular in hundreds of varieties and combinations.

In Sichuan cuisine, licorice is used in combination with soy sauce, fennel and star anise for the typical red braising there.

In Turkey and North Africa, licorice powder is occasionally found in pastries. The ground variety is also an optional ingredient in some spice blends, such as Ras al-Hanout.

Usage:
To extract the licorice aroma and sweetness, the roots can be boiled briefly in a little water and allowed to steep. Use the resulting "seasoning broth" for flavoring. For desserts and flavoring sauces, the powder is more suitable.

As a sweetener for tea, the cut licorice can simply be brewed in the desired amount together with the tea.

Aroma/Taste:
Sweet, somewhat bitter, anise-like.

Harmonizes with:
Anise, fennel, ginger, star anise, Szechuan pepper, thyme.

Origin:
China