Licorice Root

 

 

Licorice Root
Licorice root is one of the oldest natural medicinal remedies in the world. The root is very sweet, lending itself ideally to use in candies and treats. Licorice root is studied for a number of its medicinal properties, including as a cough suppressant, throat lozenge, anti-inflammatory agent, and antacid. The root is naturally very high in calcium and iron, as well as having a very high level of antioxidants. Licorice contains glycyrrhiza, which also aids in digestion and has naturally antibacterial properties.

Beet Sugar

Sugar Beet

Licorice root is naturally very sweet. However, we do use sugar from beets to augment the natural flavor of the licorice root. We chose beet sugar over alternative sweeteners for several reasons. First, beet sugar is a more natural sugar than alternatives such as high-fructose corn syrup. Sugar beets have also been shown to have several health benefits, including protection against heart disease and certain cancers.

Anise

Anise

Anise oil provides our licorice candies with a stronger licorice smell. The anise seed itself is an all-natural component that has been used for hundreds of years in a number of foods, liquors, and herbal treatments. Licorice root is very sweet, but has very little scent; anise oil, meanwhile, has a less potent flavor, but pungent aroma. The oil was blended with licorice root by the Dutch several hundred years ago to add the sweet scent to the licorice flavor. This resulted in the candy that we know today as licorice.

Gum Arabic

Gum Arabic

Gum Arabic, also known as gum acacia, is a natural gum made from the sap of the acacia tree. This natural gum has been used in various products for thousands of years, including, more recently, confections such as our licorice products. The gum acacia is half of what provides our licorice with a consistent texture and body.

Cassava Root

Cassava Root for Black Licorice

One of the primary drivers of our decision to use tapioca in our licorice was because of its use as a substitute for wheat flour. In recent years gluten intolerance (celiac disease) has become more prevalent. Our use of tapioca means that our licorice includes absolutely no wheat products. In addition to providing an alternative to the use of wheat, tapioca helps provide the other half of our consistent texture and body.

Low Fructose Corn Syrup

Low Fructose Corn Syrup

We use a small quantity of a low-fructose corn syrup to prevent our natural beet sugar from crystallizing during the heating and cooking process. Proportionally, there is a very small amount of this syrup in our licorice. We use this low fructose variety (as opposed to an HFCS) in order to keep the overall sugar content of our licorice down, and allow the natural sweetness of the licorice root to come out.

Caramel

Beets for Caramel Color

While the licorice root maintains a dark golden brown color, most people associate licorice with a darker black color. To help with the appearance of the licorice, we include a small amount of caramel color. The caramel color is essentially carefully burnt beet sugar, providing a natural means of adding consistency to the appearance of our licorice products.