The Surprising Data on Black Licorice Dislike
Black licorice has a reputation for being one of the most divisive sweets available, and survey data confirms this split. The 2023 Harris Poll and Instacart survey revealed that nearly half of American adults have an aversion to the dark, anise-flavored confection. The data also shows interesting demographic breakdowns in this food preference:
- Gender: A majority of women surveyed (54%) expressed a dislike for black licorice, compared to 35% of men.
- Age: Younger demographics are more likely to dislike it, with 48% of those aged 18 to 54 expressing aversion, versus 37% of those over 65.
These numbers highlight that the "love it or hate it" cliché holds up to scrutiny. But what's really behind this widespread, yet not universal, repulsion?
The Genetic and Biological Factors
The core of the black licorice debate lies in its unique chemical composition, which interacts differently with each person's genetic makeup.
The Role of Glycyrrhizin
The natural licorice root (Glycyrrhiza glabra) contains a compound called glycyrrhizin, which is up to 50 times sweeter than cane sugar. For some individuals, this intense sweetness is interpreted as pleasant. For others, however, it comes across with an overwhelming, artificial-tasting sweetness, similar to saccharin, that lingers unpleasantly.
Sensitivity to Bitter Compounds
Genetics play a role in an individual's sensitivity to bitter compounds. Some people are simply more sensitive to the specific bitter notes present in licorice root, which can make the taste stronger and less palatable. This biological difference is a hardwired explanation for a significant portion of the population's dislike.
The Psychology of Aversion: Learned Associations and Memories
Biology isn't the only factor; psychology and personal history also play a crucial part in shaping taste preferences.
Medicinal Associations
Many people, particularly in the United States, first encounter the distinct flavor of licorice not in candy form, but in medicinal products like cough drops, lozenges, or herbal teas. This initial exposure can create a strong, lasting association between the licorice flavor and being sick, which can permanently turn someone against it.
Learned Responses to Smell
While taste responses are often innate, responses to smells are largely learned. The compound anethole gives licorice its characteristic aroma, and for some, this scent is tied to a negative memory. An unpleasant past experience with a licorice-flavored product could create a learned aversion to the smell, and since taste and smell are so intertwined, this can lead to a complete dislike of the flavor.
Cultural Differences in Licorice Preference
What is considered a polarizing candy in one country can be a beloved staple in another. Cultural context heavily influences taste perception.
Black Licorice Preference Across Cultures
| Region | Preference | Common Preparations | Notes |
|---|---|---|---|
| North America | Highly polarizing, significant dislike | Primarily a sweet candy | Often associated with medicinal tastes. Fruity candies are generally preferred. |
| Scandinavia/Netherlands | High appreciation, deeply integrated into culture | Salted licorice (salmiakki), often with ammonium chloride | The intense salty-sweet flavor is a familiar comfort food. |
| Germany | High appreciation | Sweet and hard varieties, often paired with salt | Licorice has a strong cultural presence, both in candies and digestives. |
| United Kingdom | Mixed, moderate appreciation | Allsorts and other sweet varieties | Has a history as a traditional sweet, though its popularity is mixed. |
The strong cultural bias in countries like the United States, where sweeter and fruitier candies dominate, contrasts sharply with the deep-rooted cultural affinity for licorice in northern Europe, where salted varieties are a normal part of the confectionery landscape.
Can a Person Learn to Like Black Licorice?
For some, the answer is yes. Experts suggest that while some taste aversions are innate, others are more flexible. A person can train their palate to appreciate more complex flavors, similar to how one might learn to enjoy spicy foods or bitter coffee. However, for those with a strong genetic predisposition to dislike certain compounds, it may be a more difficult or impossible journey. Ultimately, for many, the intensely polarizing nature of black licorice ensures it will remain a source of both delight and disgust.
Conclusion: The Final Verdict on Dislike
Around 45% of Americans actively dislike black licorice, a figure that is significantly influenced by age and gender. The reasons for this aversion are not simple; they stem from a combination of genetic sensitivity to the compounds like glycyrrhizin, learned associations linking the flavor to negative experiences, and cultural norms that do not favor the powerful, anise-based taste. While some can acquire a taste for it, for nearly half the population, the dislike is a deep-seated sensory reality.
What percent of people don't like black licorice?
- Survey Data: The 2023 Harris Poll found that 45% of American adults dislike black licorice.
- Gender Differences: A higher percentage of women (54%) than men (35%) reported disliking black licorice.
- Genetic Sensitivity: Inborn taste sensitivity to compounds like glycyrrhizin and anethole plays a significant role in aversion.
- Learned Aversions: Negative memories, especially associations with medicine, can contribute to a dislike of the flavor.
- Cultural Context: Liking or disliking black licorice is heavily influenced by regional culinary traditions, with Northern Europe having a much higher preference than North America.
- Taste vs. Smell: Innate taste responses seem more fixed, whereas learned responses to the aroma are more flexible.
- A Polarizing Flavor: Black licorice's unique and pungent profile makes it a strongly polarizing food, consistently ranking among the most hated candies.
