Licorice has a heavy, slightly anise-like aroma and a sweet taste. The dried roots are used to make licorice and are also a flavoring ingredient in dishes in some regions of the world.
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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.
Use licorice powder in quantities to taste. It is also suitable for longer cooking.
Sweet, somewhat bitter, anise-like.
Anise, fennel, ginger, star anise, Szechuan pepper, thyme.