Description
Licorice originates from China. It was introduced to Europe from the 10th century, mainly in the Mediterranean basin (Italy, Turkey, Spain). It is consumed in various forms: sticks, powder, pellets (cachou), or ribbons (Zan). Its powder is obtained by grating the fresh roots of the perennial plant Glycyrrhiza glabra. Once cut into sections, washed, and dried, the roots are ground and transformed into powder. In China, the powder of this dried vegetable is used in the famous five-spice blend.
In the mouth, licorice has a biting attack with intoxicating aniseed flavors reminiscent of childhood tastes. An impression of astonishing suppleness and sweet tannins is revealed after the disappearance of freshness sensations. It pairs perfectly with both sweet and savory preparations.
