LIQUORICE
(Glycyrrhiza glabra)The name comes from the Greeks meaning sweet root. It has been grown in the UK since the 16th century and has been best known used in the confectionary side, and especially well known from the British sweets Liquorice Allsorts.
Liquorice stems from the pea family and was grown prolifically in the Middle East and Southern Europe.
The liquorice root is grown for up to 5 years before it is harvested, where it is then cleaned, pulped and boiled to produce the liquorice flavor.
The root has a rich anise smell with a sweet yet bitter flavor and if you cut the root open is yellow in color.
Best known for its use in confectionary liquorice extract is also in the flavoring of Guinness and of course the liqueur Sambuco.
Because of it strong aroma and flavor it is often used in medicine to mask the taste of it.
Now a day if you are lucky to get liquorice root you can use it in a sauce to pair with meat and even fish.
The pictures are from http://www.stockfood.com/
