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Licorice
Liquorice, or licorice, ] is the root of Glycyrrhiza glabra from which a sweet flavour can be extracted. The liquorice plant is a herbaceous perennial legume native to southern Europe, India, and parts of Asia. It is not botanically related to anise, star anise, or fennel, which are sources of similar flavouring compounds.
Licorice Pairs With:
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Flavor Affinity Level
Licorice Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Licorice has a distinct sweet flavor due to the presence of glycyrrhizin. |
| Bitter | Licorice can also have a slight bitter taste, especially in certain varieties. | |
| Astringency | Licorice may have some level of astringency, giving a slight drying sensation in the mouth. | |
| Nutritional Value | Phytochemicals | Licorice contains various phytochemicals such as flavonoids and saponins, which contribute to its potential health benefits. |
| Color | Natural Pigments | Licorice often has a dark brown to black color, which is a result of natural pigments present in the plant. |
| Aroma | Volatile Compounds | Licorice emits a strong, distinctive aroma due to the presence of volatile compounds like anethole. |
| Chemical Composition | Acidity/Alkalinity (pH) | Licorice is generally alkaline in nature, with a pH level that can vary depending on processing methods. |
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