Liquorice refers both to the root of the Glycyrrhiza glabra plant and to the confectionery and flavourings produced from it. The root contains glycyrrhizin, a naturally occurring compound that is intensely sweet — far sweeter than sugar — with a distinctive anise-like flavour.
As a confectionery product, liquorice has deep roots in European food culture, particularly in the Netherlands, Scandinavia, and the UK, where it appears in everything from soft sweets to salty ‘drop’. Liquorice extract is also used as a flavouring in beverages, baked goods, and tobacco. In Australia, liquorice confectionery — both the sweet and salty varieties — is a familiar treat, though it remains more of a specialty item than a mainstream sweet.
How it's produced
Liquorice root is harvested from plants that are typically three to five years old. The entire root system is dug up, making this a destructive harvest — the plant does not survive. Roots are washed, dried, and either sold whole, cut into pieces, or ground into powder.
To produce liquorice extract or confectionery, dried roots are boiled to release their flavour compounds. The resulting liquid is concentrated into a thick paste or solid block. For confectionery, this extract is combined with sugar, starch, flour, and other ingredients, then shaped and dried. Major liquorice-producing regions include Turkey, Iran, China, and parts of southern Europe.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for cereals & grains, not measured for this item yet. Sources & methods →
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