Is Ammonia Found Naturally in Liquorice Root?
No, the liquorice plant (Glycyrrhiza glabra) and its root extract do not naturally contain ammonia. The sweet taste of the root comes from a compound called glycyrrhizin, which is a naturally occurring triterpenoid glycoside. The link between liquorice and ammonia comes from its industrial processing and the distinct flavoring added to certain confectionery products. The two key areas where an ammonia derivative is introduced are in the production of ammoniated glycyrrhizin and in the making of salty liquorice, which is a specific cultural preference.
The Manufacturing Process: Ammoniated Glycyrrhizin
Commercial liquorice processors often use ammonia during the extraction and refinement of glycyrrhizin. After the liquorice root is extracted with water, the resulting glycyrrhizic acid is precipitated with acid. This acid form is not very water-soluble, which can be problematic for food manufacturers. To solve this, manufacturers treat the glycyrrhizic acid with ammonia or other alkalis to create a more soluble and intensely sweet salt, called ammoniated glycyrrhizin or monoammonium glycyrrhizinate.
The steps for creating ammoniated glycyrrhizin typically involve:
- Extraction: Crushed liquorice root is extracted using hot water or organic solvents.
- Concentration: The crude extract is concentrated into a paste or dried powder.
- Purification: The extract is treated with acid to precipitate glycyrrhizic acid, separating it from other components.
- Neutralization: Ammonia water is added to the purified glycyrrhizic acid to form the monoammonium salt, making it highly water-soluble.
- Drying: The final product is dried and refined into a powder for use as a food additive.
The Case of Salty Liquorice (Salmiakki)
For many people, the association between liquorice and ammonia comes directly from salty liquorice, a confection hugely popular in Nordic countries, the Netherlands, and Northern Germany. This candy, known as salmiakki in Finland or salmiak in Germany, gets its distinctive taste from the deliberate addition of ammonium chloride, also known as sal ammoniac. The concentration of this ingredient can be high, with some candies containing up to 8% ammonium chloride.
Unlike the subtle background note of sweetness enhancement from ammoniated glycyrrhizin, ammonium chloride in salty liquorice creates a very noticeable, astringent, and stinging salty flavor. This unique taste is an acquired preference, and its flavor profile may even be a candidate for a new basic taste sensation. The tradition likely originated from pharmacies that used ammonium chloride as an expectorant in liquorice-based cough syrups.
Sweet Liquorice vs. Salty (Salmiak) Liquorice
To clarify the difference, here is a comparison of two major types of liquorice products:
| Feature | Sweet Liquorice (e.g., in the U.S.) | Salty Liquorice (Salmiakki/Salmiak) |
|---|---|---|
| Core Ingredient | Liquorice root extract, sugar, and binder. | Liquorice root extract, sugar, binder, and ammonium chloride. |
| Ammonia Derivative | May contain some ammoniated glycyrrhizin for flavoring and solubility, but not a primary flavor source. | Explicitly contains added ammonium chloride (salmiak salt) as a key flavor component. |
| Primary Flavor | Earthy, sweet taste from glycyrrhizin, often with anise oil. | Intense, sharp, salty, and astringent taste from ammonium chloride. |
| Origin | Widespread, but modern versions in the U.S. often omit actual liquorice extract. | Primarily found in Nordic countries, the Netherlands, and Northern Germany. |
| Common Appearance | Ropes, twists, or allsorts. | Often small, dark pastilles or lozenges. |
Is it Safe to Consume?
While ammonium chloride can be toxic in high concentrations, its use in confectionery is strictly regulated in many countries. For example, Germany once required special labeling for products exceeding certain percentages of ammonium chloride. High consumption of liquorice root extract itself, due to the glycyrrhizin, is known to have health effects, particularly raising blood pressure. Pregnant women are advised to limit consumption for this reason. As with any strong flavoring or ingredient, moderation is key.
Conclusion
The idea that liquorice contains ammonia is not entirely a myth, but it is a significant oversimplification. The liquorice plant itself is ammonia-free. The connection arises from two distinct industrial uses: the creation of a water-soluble ammoniated glycyrrhizin for general flavoring and the intentional addition of ammonium chloride for the characteristic, polarizing taste of salty liquorice. For most consumers of sweet liquorice, any ammonia derivative is a minor processing agent, while fans of salmiakki actively seek out the intensity of the added ammonium salt.
For more in-depth information on the chemical compounds found in liquorice, visit the article about Glycyrrhizin on ScienceDirect: Glycyrrhizin - an overview | ScienceDirect Topics.
