Cookbook:Liquorice
| Liquorice | |
|---|---|
 | |
| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Spices and herbs
Liquorice or Licorice is a spice derived from Glycyrrhiza glabra. It smells somewhat like star anise, fennel and anise. In Nigeria, it is referred to as 'oburunbebe' or 'banga stick'.
Characteristics edit
The root, or stick, of the licorice plant is thick and woody. It has a similar flavor profile to anise and fennel.
Derivatives edit
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.
Uses edit
Liquorice is also used in Chinese cooking, in broths and in foods simmered with soy sauce. It can also be prepared as a tea.
Liquorice increases blood pressure, is an expectorant (cough remedy), and acts as a mild laxative.