Dried licorice root is a plant root native to Southern Europe and Asia that has been dried and processed for its unique flavor. The small chunks of licorice root are typically brownish-black in color and have a rough, slightly wrinkled surface. When chopped they show their fibrous beige interiors. They have a distinctive, sweet and slightly bitter aroma, with notes of anise and fennel.
Licorice root chunks are used for infusing their flavor into liquids, such as water or broth, for use in cooking. The chunks are thrown into a simmering liquid and allowed to steep, infusing the liquid with their sweet and slightly bitter flavor. The resulting liquid is then strained and used as a base for soups, stews, sauces, and other dishes.
Licorice root is used in a variety of cuisines, including Mediterranean, Middle Eastern, and Scandinavian, for adding depth to both sweet and savory dishes. In Mediterranean cuisine, it is often used in spicy dishes to balance the heat, while in Middle Eastern and Scandinavian cuisines, it is used in sweets.
When using chopped dried licorice root in cooking, keep in mind that its flavor can be quite intense and a little goes a long way. The exact amount to use will depend on personal taste and the desired flavor profile of the dish. The root chunks should be added towards the end of cooking as prolonged exposure to heat can diminish their flavor.
TASTING NOTES
Intense, sweet and slightly bitter flavor
AROMA
Sweet and slightly bitter aroma, anise and fennel notes
CHARACTERISTICS
Brownish-black in color, rough texture with light beige fibrous pith
PAIRINGS
Pairs well with spices such as cinnamon, star anise, and fennel seed
USAGE
Teas, broth infusions
PROCESSING / FORM
chopped
BOTANICAL NAME
Glycyrrhiza glabra
The root should be added towards the end of cooking as prolonged exposure to heat can diminish its flavor. Infuse the root in liquid, such as water or broth, to extract its flavor, then strain and use the infused liquid in your recipe.
