Liquorice Root - Organic, FairWild

Liquorice Root 

Liquorice Root has long been prized by diverse cultures – ancient Greece, Egypt, China and India – for both its flavour and therapeutic application.

Up to a quarter of the Liquorice root comprises glycyrrhizic acid – glycyrrhizin – which is many times more naturally sweet than sucrose. It is this natural sweetness that has made Liquorice so popular in its great variety of applications, from herbal tea blends and traditional medicine to confectionery.

Spanish Liquorice Root

While Liquorice is cultivated over a wide geographic range, including in Yorkshire, where it gave rise to the Pontefract cake, and grows wild across the Mediterranean, in Spain, the root is sweeter than other regions.

This Liquorice root comes from the banks of the Rio Ebro, in north-east Spain. The crop is harvested by hand, on 4–6-year cycles. It is a year-round activity, except for the hottest weeks of the summer and mid-winter days.

The Liquorice roots are washed, dried and cut at our supplier’s production plants, which have been designed to consume minimal energy and produce almost no waste.

Collectors also receive additional money, on top of their wages, for social projects, including the promotion of sustainable livelihoods and community development.

Certified FairWild

FairWild is an international organisation that provides a global framework for implementing a sustainable and fair trading system of wild-collected plant ingredients.

The Best Burger / Sausage Recipe

Grind the roots into 1 tsp of powder and add 1/2 tsp ground cloves, 1/4 tsp ground coriander, 1/4 tsp white pepper and a pinch of salt with 2 tbsp cold water. Mix into 550g sunflower mince, 2 cloves minced garlic, 4 sprigs chopped thyme and 1 tbsp chopped fresh parsley.

Mix well and pop in the fridge for 20 mins to let the flavours infuse. Then fry them in coconut oil for about 3-4 mins on each side. I guarantee that these will be the tastiest you have ever tried!