Liquorice flavour is most commonly available as a liquid extract. The extract is produced by boiling liquorice root, then evaporating most of the water to leave a sweet syrup. The extract is widely used to make confectionery, especially black liquorice candies and liquorice allsorts. It can also be prepared as a tea.
Liquorice is also used in Chinese cooking, in broths and in foods simmered with soy sauce.
Liquorice increases blood pressure, is an expectorant (cough remedy), and acts as a mild laxative.Last modified on 4 June 2010, at 22:12