Liquorice candy is a distinctive sweet made with extract from the root of the liquorice plant, giving it its characteristic deep, anise-like flavour and dark colour. It’s a divisive treat — people tend to love it or avoid it entirely — but it has devoted fans across Australia, Scandinavia, and the Netherlands.
Traditional black liquorice has a complex flavour profile that is simultaneously sweet, slightly bitter, and herbaceous. Australian liquorice tends to be softer and sweeter than the salty Scandinavian varieties. It’s sold as twists, straps, allsorts, bullets, and countless other shapes.
Liquorice allsorts, combining liquorice with fondant and coconut, are a particularly iconic Australian and British confection. The candy also appears in ice cream, chocolate, and baking.
How it's made
Nutrition (per 100g)
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
anise-flavored confection
- Liquorice allsorts
- Dutch drop
- Liquorice toffee
Keeping one at home? Track yours in your cubud →
Where this data comes from
FSANZ
Analysed
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
✎ Spotted something wrong? Suggest a correction
Checking who you are...