Licorice and Anise: Not the Same Plant
Despite their similar, aromatic flavor, licorice (from the Glycyrrhiza glabra plant) and anise (from the Pimpinella anisum plant) are not related. Licorice is a root from the legume or bean family (Fabaceae), whereas anise is a seed from the parsley family (Apiaceae). The confusion arises because both contain the chemical compound anethole, which is responsible for the characteristic sweet, aromatic flavor profile.
The Flavor Compound Anethole
Anethole is the shared organic compound that gives both licorice and anise their similar taste. It is also found in other botanicals, like fennel and star anise, which is why all these ingredients are often mistaken for one another. For commercial candymakers, especially in the United States, it is more cost-effective to use anise oil to create the 'licorice' flavor than to use extract from the actual licorice root. This practice is common enough that many licorice products sold today contain no real licorice root at all.
The Role of Anise in Confectionery
Historically, licorice candies were made using licorice root extract. However, over time, manufacturers began supplementing or completely replacing the root extract with the more readily available and less expensive anise oil. This substitution allowed for a consistent and strong flavor profile without the potentially higher cost and sourcing difficulties of real licorice root. The widespread use of anise in black licorice candies has made the taste of anise synonymous with 'licorice' for many consumers. In some cases, candy makers use both the licorice root extract and anise oil to achieve a more complex flavor.
Comparing Licorice Root and Anise Seed
| Feature | Licorice Root | Anise Seed |
|---|---|---|
| Botanical Family | Fabaceae (Legume/Bean) | Apiaceae (Parsley) |
| Source of Flavor | The root of the plant (Glycyrrhiza glabra) | The fruit/seed of the plant (Pimpinella anisum) |
| Flavoring Compound | Contains anethole and the much sweeter glycyrrhizin | Rich in anethole |
| Natural Sweetness | Extremely sweet due to glycyrrhizin (50-170x sweeter than sugar) | Milder, sweet, and spicy notes |
| Culinary Uses | Candy, beverages, flavoring for tobacco | Baking, liqueurs (ouzo, sambuca), savory dishes |
| Potential Side Effects | High consumption of glycyrrhizin can raise blood pressure | Generally safe, but can have interactions with certain medications |
The Difference in Taste and Composition
Beyond the shared anethole compound, the overall taste and composition of licorice root and anise are quite different. True licorice root extract is known for being extremely sweet due to its high concentration of glycyrrhizin, which can be up to 170 times sweeter than sugar. Licorice can also have slightly bitter, salty, or earthy notes. Anise, on the other hand, provides a sweeter and spicier flavor profile. The concentration of anethole also differs, with licorice containing a higher percentage. This chemical difference is why simply substituting anise for licorice won't produce the exact same result, although they are similar enough to be used interchangeably in some contexts.
Licorice and its Health Implications
While both have traditional medicinal uses, a key difference lies in the health implications of their primary compounds. The active ingredient glycyrrhizin in licorice root can cause side effects when consumed in large amounts over time, including raising blood pressure and decreasing potassium levels. For this reason, some licorice products are deglycyrrhizinated (DGL), meaning the glycyrrhizin has been removed. Anise does not contain glycyrrhizin, and its health concerns are generally different and less severe.
How to Tell the Difference
For the average consumer, it can be difficult to tell if a licorice-flavored candy contains actual licorice root or just anise oil. The best way is to check the ingredients list. Look for either "licorice extract" (Glycyrrhiza glabra) or "anise oil" (Pimpinella anisum). If a product lists "natural flavorings" and tastes like licorice, there is a high probability that anise oil was used. The distinction is less of an issue for those who simply enjoy the flavor and more important for individuals with specific health concerns related to glycyrrhizin.
Beyond Candy: Culinary Uses
Both licorice and anise have versatile culinary uses beyond candy. Anise seeds are a staple in Mediterranean, Middle Eastern, and Indian cuisines, used in baking, sausages, and savory dishes. Anise is also the star flavor in several popular liqueurs, such as ouzo, sambuca, and absinthe. Licorice root is primarily used in confectionery, herbal teas, and to flavor tobacco. Its intense sweetness makes it a natural sweetener. The wide range of applications for both ingredients, across sweet and savory dishes, adds to the common confusion about their origins.
Conclusion
While licorice and anise share the same distinctive, licorice-like flavor due to the chemical compound anethole, they are two completely different plants from separate botanical families. For commercial purposes, many confectionery companies use anise oil as a cheaper alternative to licorice root extract, particularly in American candies. Consumers can distinguish between the two by checking the ingredients list, especially if they have health concerns related to licorice's natural glycyrrhizin. Both ingredients have long histories and broad applications in the culinary world, but their separate identities are important to understand for ingredient-conscious cooks and snackers alike.
