The Botanical Source: The Glycyrrhiza Glabra Plant
The fundamental ingredient that gives authentic liquorice its characteristic flavour is the root of the Glycyrrhiza glabra plant. Belonging to the pea family (Fabaceae), this herbaceous perennial is native to West Asia, North Africa, and Southern Europe. It is cultivated commercially in warmer climates, thriving in well-drained, deep soil.
The plant is a legume that grows in bush form and can reach up to 1.5 metres in height, featuring pinnate leaves and pale blue-violet flowers. For liquorice production, the roots are the prize. They are famously long, often growing up to four metres deep, which makes harvesting them a labour-intensive process. The roots contain the active compound glycyrrhizin, which provides the distinctive sweetness.
The Harvesting and Extraction Process
The process of transforming the woody root into the flavourful extract is a multi-step procedure:
- Cultivation: The plants are grown for three to five years before the first harvest, allowing the root system to mature and build up a sufficient concentration of glycyrrhizin.
- Harvesting: The roots are dug up, most often in autumn after the leaves have fallen.
- Cleaning and Drying: The harvested roots are cleaned to remove dirt and then dried in the sun or using artificial heat.
- Grinding: Dried roots are ground into a smaller size or a fine powder to increase the surface area and aid the extraction process.
- Boiling and Extraction: The ground roots are boiled in water to release the sweet compounds. For a more efficient extraction, some methods use pressure.
- Concentration: The liquid is filtered to remove solid particles and then concentrated by evaporating the water, typically under vacuum and at a low temperature, until it forms a thick, syrupy extract.
- Solidification: The concentrated extract is poured into containers or moulds and left to dry into solid blocks, known as 'block liquorice'. This is the raw material sold to confectionery, pharmaceutical, and tobacco companies worldwide.
The Transformation into Confectionery
While block liquorice is the foundation, it tastes very different from the sweet shop variety. Creating the candy involves combining the raw extract with various other ingredients.
Key Ingredients in Liquorice Candy
Traditional black liquorice confectionery typically includes these components:
- Liquorice Extract: The concentrated essence from the root of the Glycyrrhiza glabra plant is the primary flavouring agent.
- Sweeteners: Sugar and/or glucose syrup form the bulk of the sweetness and texture. Molasses is another traditional sweetener, giving a darker flavour.
- Binders: A binding agent is crucial for texture. Common binders include wheat flour, corn or rice starch, gum arabic, or gelatin.
- Flavourings: To supplement the extract, aniseed oil is often added to intensify the distinctive taste.
- Colouring: Caramel colour (E150) or vegetable carbon (E153) is used to achieve the characteristic black colour.
- Coatings: Waxes like carnauba wax or beeswax may be used to create a shiny finish and prevent the sweets from sticking together.
- Salty Liquorice: For the salty varieties popular in Northern Europe, ammonium chloride (salmiac salt) is used instead of or in addition to regular salt.
Comparison: Real Liquorice vs. Modern Confections
Not all products labelled 'liquorice' contain real liquorice root extract. The most common point of confusion is with 'red liquorice', which is not liquorice at all.
| Feature | Real Black Liquorice | Red "Liquorice" Candy |
|---|---|---|
| Primary Flavour Source | Glycyrrhiza glabra root extract | Fruit flavouring (e.g., strawberry, cherry) |
| Flavour Profile | Distinctively sweet and slightly bitter | Fruity and sweet, no liquorice taste |
| Main Sweetener | Glycyrrhizin, sugar, glucose syrup | Sugar, corn syrup, high fructose corn syrup |
| Texture | Chewy, can be firm or soft, often dense | Chewy, gummy, often softer than black liquorice |
| Colour | Black (from plant carbon and molasses) | Red (from artificial colouring) |
| Other Ingredients | Anise oil, flour, binders, molasses | Wheat flour, modified food starch, flavourings, dyes |
| Contains Glycyrrhizin? | Yes | No |
Conclusion: From Root to Ropelike Treat
In essence, the core of what is liquorice made from begins with the earthy, fibrous root of the Glycyrrhiza glabra plant. Through a process of extraction and concentration, a potent, all-natural extract is created. This extract is then masterfully combined with other food ingredients, ranging from sugars and starches to flavour enhancers like anise oil and ammonium chloride, to produce the diverse range of liquorice confectionery enjoyed around the world. The stark contrast between real black liquorice and its fruity-flavoured imitators highlights the rich tradition and unique plant source that defines this beloved sweet.
For those interested in the more traditional and potentially healthier aspects, products that explicitly contain real liquorice extract, rather than solely anise oil, are available from specialty confectioners. Meanwhile, the salty variants offer an acquired but very popular taste experience for certain palates. As the world of confectionery evolves, understanding the origins of this special root allows for a deeper appreciation of the complex and unique flavour it brings to a simple sweet.
The Difference Between Liquorice and Aniseed
Liquorice and aniseed are often confused because they contain similar-smelling chemical compounds, but they come from completely different plant families. Anise is the seed of an annual plant, Pimpinella anisum, which belongs to the parsley family, while liquorice comes from the perennial root of the Glycyrrhiza glabra legume. Although they share a similar flavour molecule called anethole, liquorice and anise are distinct botanical entities and can have subtle differences in taste.
The Variety of Liquorice Flavours
Liquorice isn't just one flavour; it can range from intensely sweet and mildly bitter to powerfully salty. The addition of ingredients like molasses, ammonium chloride, and various flavour oils allows confectioners to create a broad spectrum of tastes that appeal to different regional palates. The strong, sweet flavour of the liquorice extract is the base, but it's the careful combination with other ingredients that defines the final product.
For further reading on the botanical origins of the liquorice plant, consult the entry on Wikipedia.
