Licorice essence is obtained from the rhizome, that is, a part of the plant stem that has swollen and acts as a nutrient reserve and which is found underground just above the roots, of a legume plant called Glycyrrhiza glabra. In the confectionery industry, licorice is widely used as a sweetener. In many countries, licorice-based desserts are consumed in which it is not pure but mixed with other ingredients. In Italy, France, and Spain, however, the classic pure licorice logs are also widespread.
As we have said, licorice is naturally sweet, it has a sweetening power greater than sucrose, but it also has a particular flavor with a slightly bitter and acidic aftertaste that is not necessarily to everyone's liking. This is probably also why it is common practice to produce pure licorice with the aroma corrected by additional flavorings.
In the case of this product, the added flavoring is citrus. Considering that the production of licorice in Italy boasts a long tradition in two specific areas, one in Abruzzo and above all the other in Calabria (where a licorice museum was also founded), and how the cultivation of citrus fruits is part of the tradition of the regions of southern Italy, primarily Sicily and Calabria, it was destiny that someone experimented in the kitchen by combining licorice and citrus fruits in some recipes, so citrus-flavored licorice isn't a discovery or a bold experiment; rather, it's a classic. A fun fact about licorice: it was considered a plant with beneficial properties both by the Chinese in their first herbals and by Ancient Greek medicine. It's currently loved almost everywhere in the world, but not in Japan, probably because it's associated with the idea of being a medicine rather than a sweet.
Properties and Contraindications of Licorice Candies
Regarding the properties of licorice, some have actually been confirmed by modern science (primarily its disinfectant and invigorating properties), which has also confirmed the only contraindication: if you're prone to hypertension, perhaps you'd be better off not consuming licorice, especially if it's pure and therefore richer in glycyrrhizin, its main active ingredient. Or at least avoid excessive use, as it can raise blood pressure. The underlying physiological mechanism has also been identified: taking large daily doses of glycyrrhizin can cause blood potassium levels to plummet and sodium levels to rise, which can lead to arrhythmia and hypertension.
This is a must, and in fact, some manufacturers place a warning on the packaging. However, the truth is that, according to a study conducted in the US, you would need to consume 57 grams of licorice a day for two weeks to experience certain problems. Although the purest licorice consumed in Italy is certainly richer in glycyrrhizin than the gummy licorice Americans are fond of, it's unlikely anyone in Italy would consume it so excessively.
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