The True Source: The Licorice Plant Root
The traditional and authentic source of black licorice flavor is the root of the perennial herbaceous plant, Glycyrrhiza glabra. This plant, a member of the bean and pea family (Fabaceae), is native to Western Asia, North Africa, and Southern Europe. The name Glycyrrhiza itself comes from Greek, meaning "sweet root," a direct reference to its primary flavoring compound.
The root contains glycyrrhizin, a compound that is 30 to 50 times sweeter than table sugar. This natural sweetness, combined with other aromatic compounds, gives real licorice its distinctive earthy, sweet, and slightly bitter taste. In some regions, particularly in parts of Europe and the Middle East, chewing on the raw, dried licorice root is a traditional practice. The process of creating licorice extract from the root involves harvesting the mature roots, boiling them, and reducing the liquid to a concentrated, dark paste or block.
How Glycyrrhizin Affects Flavor
Glycyrrhizin is the key to the authentic licorice experience, but it is not without a catch. While it provides immense sweetness, overconsumption can lead to serious health issues, including hypertension and hypokalemia. This is why modern regulations, especially in the United States, often restrict the amount of licorice root extract used in commercial candies. Instead, manufacturers often turn to other, safer botanicals that produce a similar flavor.
The Common Stand-ins: Anise, Star Anise, and Fennel
For many consumers, particularly in North America, the black licorice flavor they are familiar with comes from plants that are not related to the true licorice plant. The similarity in flavor profile is due to a shared organic compound called anethole.
- Anise (Pimpinella anisum): A member of the parsley family, the anise plant produces seeds that contain high concentrations of anethole. Anise seeds have a sweet and slightly spicy flavor and are a common substitute for licorice root, particularly in confectionery and liqueurs. The intensity is more concentrated and candy-like than the complex flavor of the root.
- Star Anise (Illicium verum): This is the dried, star-shaped fruit of a small evergreen tree native to China and Vietnam. It is botanically unrelated to either the licorice or anise plants but has a very high concentration of anethole, giving it an intensely strong and pungent licorice-like flavor. Star anise is a staple in many Asian cuisines, including Chinese five-spice powder.
- Fennel (Foeniculum vulgare): Another member of the parsley family, fennel is a bulbous vegetable with feathery fronds and seeds. All parts of the fennel plant carry a mild, sweet, and aromatic flavor reminiscent of licorice, thanks to their anethole content. Fennel is a versatile ingredient used in both sweet and savory dishes.
A Flavor Comparison: True Licorice vs. Common Substitutes
| Feature | True Licorice (Glycyrrhiza glabra) | Anise Seed (Pimpinella anisum) | Star Anise (Illicium verum) | Fennel (Foeniculum vulgare) |
|---|---|---|---|---|
| Source | Dried root of a legume family plant. | Dried fruit (seeds) of a parsley family plant. | Dried fruit of an evergreen tree. | All parts edible; root, bulb, seeds, fronds. |
| Flavor Profile | Earthy, complex, deeply sweet with bitter and tangy notes from glycyrrhizin. | Concentrated, sweeter, and more pungent licorice flavor from anethole. | Intensely strong, spicy, and peppery licorice flavor from anethole. | Mildest of the group; sweeter and more aromatic, also from anethole. |
| Intensity | Very High (from glycyrrhizin) | High (from anethole) | Very High (from high concentration of anethole) | Medium (from anethole) |
| Best For | Traditional licorice candy, herbal teas, tobacco flavoring. | Liqueurs (like ouzo), baked goods (biscotti), desserts. | Broths, stews, mulled wine, Chinese five-spice powder. | Salads, roasted vegetables, sausage making, tea blends. |
The Manufacturing Process: Traditional vs. Modern
The way licorice flavor is incorporated into products has evolved over time. Historically, manufacturers would use the concentrated licorice extract made from the boiled root. However, especially in the US, manufacturers have transitioned towards more controlled and cost-effective methods that avoid the use of true licorice root extract.
- Traditional Method: The licorice root is harvested, cleaned, and boiled down to a thick, dark extract. This extract is then mixed with other ingredients like sugar, binders (e.g., wheat flour or gelatin), and potentially other flavorings before being shaped and dried into candy. The candy's black color naturally comes from the root extract.
- Modern Method: Many commercially produced black licorice candies today are made with aniseed oil for flavor instead of licorice root extract. The black color is often achieved with caramel coloring or other additives. This approach ensures consistency in flavor and avoids the potential health risks associated with excessive glycyrrhizin consumption. Some products still use a blend of licorice root extract and aniseed oil to combine authentic flavor with enhanced intensity.
The Medicinal Uses of the Licorice Plant
Beyond its use as a confectionery flavoring, Glycyrrhiza glabra has a rich history as a medicinal herb, especially in Traditional Chinese Medicine (TCM) and Ayurvedic medicine. The root contains various active compounds, including flavonoids and glycyrrhizin, that have been studied for their potential health benefits.
Common traditional uses include:
- Digestive Aid: Used to soothe upset stomachs, heartburn, and ulcers. Deglycyrrhizinated licorice (DGL) is a specific extract where the glycyrrhizin has been removed to avoid potential side effects, and is often recommended for digestive issues.
- Respiratory Support: Functions as an expectorant to help clear mucus and as a soothing agent for coughs and sore throats.
- Anti-inflammatory Properties: Some compounds in licorice root, including glycyrrhetinic acid, have been shown to have anti-inflammatory effects.
- Stress Support: Some traditional uses suggest it helps support the adrenal glands during periods of stress.
It is crucial to note that these uses should be approached with caution and ideally under a healthcare professional's guidance, especially given the side effects associated with high doses of glycyrrhizin.
Conclusion: Navigating the Complexities of Licorice Flavor
The flavor of black licorice is more complex than many people realize, with its true source being the sweet and earthy root of the Glycyrrhiza glabra plant. However, due to its intensely sweet compound glycyrrhizin and associated health risks in high doses, many food products rely on unrelated plants like anise and star anise to replicate the iconic taste. The aromatic compound anethole, which all these plants share to varying degrees, is responsible for the characteristic aroma and flavor profile that has been used in candies, beverages, and traditional medicines for centuries. By understanding the distinction between the true licorice plant and its common stand-ins, consumers can make more informed choices about the products they consume and appreciate the botanical diversity behind the flavor.
You can read more about the difference between anise and licorice at Licorice.com.
