Liquorice root (Glycyrrhiza glabra in latin) is the root of a bush about one meter high. The roots alone can stretch up to ten meters. They look like plain sticks and should, at the very least, be three years old before they are harvested. Liquorice root grows around the Mediterranean, the Middle East, India and China.
When we make our soft liquorice we use liquorice powder, sugar, syrup and rice flour. It is cooked for about forty minutes, creating a thick black paste. The paste is then stretched out into long strands where it is cut into large pieces. When making salty liquorice we add salmiak, which is the only ingredient that differs the sweet and salty liquorice. We use rice flour in order to make it gluten free.
We are exhibiting for the third annual Liquorice festival at Wanha Satama in Helsinki Katajanokka October 29-30 2016. The liquorice festival is an annual event to celebrate the tasty black gold! At the festival the visitor will get to taste the liquorice in many different ways. Sweet, salty, with chocolate and as a spice in cooking and […]
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