Licorice has a childhood taste, sweet and potent. Highly valued with chocolate and fresh fruits, it enhances leek fondue, scallops, or duck breast magnificently.
You can let licorice infuse in syrups, creams, or desserts such as ice creams and pastries. In savory dishes, you can use it to accompany your meats, particularly pork or duck.
In the mouth, licorice has a biting attack with intoxicating aniseed flavors reminiscent of childhood tastes. An impression of astonishing suppleness and sweet tannins is revealed after the disappearance of freshness sensations. It pairs perfectly with both sweet and savory preparations.
Licorice originates from China. It was introduced to Europe from the 10th century, mainly in the Mediterranean basin (Italy, Turkey, Spain). It is consumed in various forms: sticks, powder, pellets (cachou), or ribbons (Zan). Its powder is obtained by grating the fresh roots of the perennial plant Glycyrrhiza glabra. Once cut into sections, washed, and dried, the roots are ground and transformed into powder. In China, the powder of this dried vegetable is used in the famous five-spice blend.
Did you know that licorice was the only treat that Napoleon Bonaparte allowed himself outside of meals? It allowed him to work late into the night. Suffering from digestive disorders due to his delicate stomach, the Emperor turned to licorice as a natural remedy. During his campaigns, he had large quantities of licorice delivered, which he chewed to alleviate his ailments. According to legend, his close associates thought that his teeth were damaged and decayed, when in reality, they were healthy but simply marked by licorice.
Allergen | Absence |
---|---|
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. |