Quotulatiousness

October 30, 2010

“North Americans have gotten used to ‘licorice’ that tastes like strips of laminated DQ menus”

Filed under: Europe, Food, Randomness — Tags: — Nicholas @ 11:28

A. Brouwer and A. Wilson lament the so-called “licorice” that benighted North Americans put up with:

A Twizzler is to genuine licorice what Edward Cullen is to Vlad The Impaler: empty calories. The real thing is an unmistakable, reverberant, compellingly Gothic experience, older than a crumbling castle and just a little bit spooky (Tutankhamen’s tomb was stocked with copious amounts of licorice). The tenacious, pale-flowered licorice shrub is related to the pea family, and is found in Southern Europe and Asia. Its long yellow-brown roots contain the distinctive licorice ingredient in addition to a compound that is 30 times more powerful than cane sugar. Boiling the roots produces infusions and extracts; crushing and drying them yields sticks for chewing. Like marshmallow, licorice root was originally used medicinally (to treat bronchial ailments, reduce pain from ulcers and arthritis, and relieve anxiety), long before it evolved into a sweet treat. Licorice confectionery is created by adding sugar and a binding agent to the extract, often with added anise (although their flavours are similar, anise is not related to the licorice plant — but it is cheaper). Other ingredients in traditional licorice candy may include molasses, honey, menthol, fruits and berries. The pulped block licorice sold to manufacturers often absorbs flavour from bay leaves used for packing.

The largest exporter of licorice extract is Spain, followed by Russia and Italy; their products range in taste from mild to sharply peppery. The Dutch in particular are crazy for the dark stuff, selling zoet drops in market bins in the shapes of animals, coins and lucky charms. European licorice confectionery tends to be hard and salty, as distinct from the soft, sweet U.S. type. Which brings us back to Halloween here at home, and — sigh — the bogusness of those shiny black ropes. Genuine licorice tastes like a cross between a wizard’s apothecary and the best sugar ever; sadly, North Americans have gotten used to “licorice” that tastes like strips of laminated DQ menus.

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