Liquorice has a punchy sharp attack with enchanting flavours of aniseed, taking you back to your childhood. Once the initial freshness disappears, it's replaced by an astoundingly soft impression of sweet tanins. Perfect with both sweet and savoury dishes.
Enlivens all your sorbets, ganache fillings for macarons, crème brûlée, vegetable soups, fruit crumbles, chocolate desserts, pan-fried King prawns, fruit salad…
Liquorice comes from China. It was introduced to Europe in the 10th century, mainly in the Mediterranean (Italy, Turkey, Spain). It comes in different forms: in sticks, powder, drops (French cachou sweet) or ribbons (Zan). The powder is obtained by grating the fresh roots of the perennial plant Glycyrrhiza glabra. Once cut into strips, then washed and dried, the roots are ground down into a powder. In China, the powder is used in the famous five-spice mix.
|Native country||ESPAGNE, EGYPTE, CHINE, AFRIQUE|
|Genus and botanical species||Glycyrrhiza glabra|
|Ingredients||liquorice in powder|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|