Cookbook:Liquorice
| Liquorice | |
|---|---|
 | |
| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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 | edit source]The root, or stick, of the licorice plant is thick and woody. It has a similar flavor profile to anise and fennel.
Derivatives
[edit | edit source]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 | edit source]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.