Black licorice tastes like two things at once: an unusual, lingering sweetness from licorice root and an aniseed-like aroma. That pairing is why people tend to love it or hate it rather than feel neutral.1The Conversation. The science of liquorice: whether you love the dark root – or hate it The aniseed part often doesn’t come from licorice at all, which is why fennel and star anise seem to taste like it. And the compound that sweetens real licorice can also raise blood pressure when people eat a lot of it.
Glycyrrhizin and the Slow Sweetness of Licorice Root
Licorice candy’s sweetness comes mainly from glycyrrhizin, a natural compound in the root of the licorice plant.2The Conversation. The science of liquorice: whether you love the dark root – or hate it It is about 40 times sweeter than table sugar, so only a small amount of root extract makes candy taste very sweet.3The Conversation. The science of liquorice: whether you love the dark root – or hate it Small differences in the shape of glycyrrhizin and related root compounds decide whether they come across as sweet, bitter, or that distinct “licorice” sensation.4PubMed Central / Elsevier. Comprehensive structure-activity-relationship studies of sensory active compounds in licorice (Glycyrrhiza glabra)
The sweetness feels different from sugar. Sugar hits quickly and fades, while glycyrrhizin sweetness arrives late and keeps going after you swallow. That delayed, lingering quality is part of what people describe as the licorice taste. Some find the aftertaste pleasant and others find it cloying, which feeds the love-or-hate split.
That slow build is also why a sweetener 40 times stronger than sugar doesn’t simply replace it. Makers use root extract as a flavor and sweetness booster, and most licorice candy still contains plenty of ordinary sugar. Sugar delivers the instant sweet hit people expect from sweets, and glycyrrhizin adds a second, slower layer on top.
Glycyrrhizin also changes how other flavors taste. It can blunt the taste of bitter things by interfering with the tongue’s bitterness detectors.5lesbreuvagesduvoironnais.com. Masking – Roles and uses of licorice That softens the slightly bitter edge of the root and of other candy ingredients. It is also why it has long been used to cover the bitter taste of some medicines and cough syrups.6lesbreuvagesduvoironnais.com. Masking – Roles and uses of licorice
The root itself tastes more complex than candy. Chewing a dried piece gives woody, earthy and slightly bitter notes alongside the sweetness, because the root holds many related compounds, not just one sweetener. Candy makers add sugar, starch and other flavors that smooth those rougher notes.
Anethole and the Aroma Behind the Aniseed Note
The aniseed character of licorice comes from anethole, the same molecule found in aniseed, fennel and star anise.7The Conversation. The science of liquorice: whether you love the dark root – or hate it Estragole, a molecule also found in tarragon, adds to that note.8The Conversation. The science of liquorice: whether you love the dark root – or hate it Much of what people call licorice flavor is really smell, picked up by the nose while chewing.
You can test this. Pinch your nose while chewing black licorice and the aniseed note largely disappears, leaving mostly the sweetness from glycyrrhizin and the candy’s texture. Let go and the anise flavor rushes back, because it reaches you as smell.
Anethole is potent in tiny amounts and volatile, meaning it escapes easily into the air and travels up the back of your throat to the nose as you chew. That is why a food with only a trace of anise oil can taste unmistakably of licorice.
Other aroma molecules play a part too, including a eucalyptus-like one and the compound behind the “popcorn” smell of bread and rice.9The Conversation. The science of liquorice: whether you love the dark root – or hate it Another key note comes from a molecule also found in cucumbers.10The Conversation. The science of liquorice: whether you love the dark root – or hate it
Raw licorice root contains dozens of aroma compounds, and a mix of 39 of them at natural levels smells almost exactly like the root.11PubMed Central. Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science No single molecule is the licorice smell; the familiar aroma is a blend. That is why anise oil alone smells like licorice but a little flat next to the root, which has the fuller blend.
Cooking adds more. Licorice extract is usually concentrated by heating before it goes into candy. Heated extract carries nearly 50 aroma compounds, many of them new compared with the raw root.12PubMed. Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science Among the strongest are caramel-like and vanilla-like molecules.13PubMed. Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science So the dark, toasty side of black licorice partly comes from processing, not just the plant.
Why Fennel, Star Anise and Some Candies Taste Like Licorice
Star anise oil has a sweet, licorice-like smell, similar to aniseed and fennel but stronger.14PubMed Central. Illicium verum (Star Anise) and Trans-Anethole as Valuable Raw Materials for Medicinal and Cosmetic Applications Its main aroma molecule is anethole, the same one that gives licorice its aniseed note.15PubMed Central. Illicium verum (Star Anise) and Trans-Anethole as Valuable Raw Materials for Medicinal and Cosmetic Applications These plants lack glycyrrhizin, so they smell like licorice without its lingering sweetness.
They aren’t identical, though. Fennel, aniseed and star anise all contain anethole, but each carries different amounts of other aroma molecules that give it its own character. Star anise is stronger and a bit warmer and spicier, while fennel is lighter and fresher. Tarragon leans on estragole, so its anise note comes with a grassier, herbal edge.
The same aroma family shows up in drinks like ouzo, pastis, sambuca and absinthe, which get their anise taste from anethole-rich plants. Fennel and tarragon in cooking bring a milder version. If you dislike black licorice, these often bother you too, because the aroma is the shared part.
Some licorice candy is flavored with anise oil instead of, or together with, licorice root extract, because the flavors are so close.16Wikipedia. Liquorice (confectionery) – Wikipedia Red licorice is usually not licorice at all but a similar chewy candy flavored with strawberry, cherry or cinnamon.17Wikipedia. Liquorice (confectionery) – Wikipedia So two black licorice candies can taste quite different depending on whether they contain real root. Anise-only candy can contain little or no glycyrrhizin, which matters for people limiting it.
What you miss is the slow sweetness. Without glycyrrhizin the taste ends sooner after you swallow, and the flavor, being mostly aroma, can seem sharper and less rounded. Sugar supplies the sweetness instead, which is quicker and fades faster.
To tell which you have, look for “licorice extract,” “licorice root” or “glycyrrhiza” on the label. Anise-only candies list anise oil or “natural flavor” and no root. Real-root candies usually have a sweeter, longer finish, and imported European black licorice is more likely to contain real root than some mass-market candy.
What Makes Salty Scandinavian Licorice Taste So Different
Salty licorice from Nordic countries and the Netherlands gets its bite from ammonium chloride, a sharp-tasting salt; the candy is often sold as salmiak. All salty licorice contains some, and the amount sets how intense it is.18Saveur. The Trick to Loving Scandinavian Salt Licorice is to Stop Thinking it’s Candy Milder kinds give a gentle tingle, while strong kinds feel electric and reach up into the nose.19Saveur. The Trick to Loving Scandinavian Salt Licorice is to Stop Thinking it’s Candy
Salmiak salt tastes sharper and more bitter than ordinary table salt, and it creates a prickling sensation table salt doesn’t. Some people compare the stronger types to smelling salts. Salty licorice is usually labeled by saltiness, so the label hints at how strong it will be.
For a first try, start with a mild variety rather than the “double salt” kind. Expect a savory, sharp taste rather than candy sweetness.
How the Flavor Compound Affects Your Body
Once eaten, glycyrrhizin is turned into a substance that blocks a kidney enzyme which normally keeps the stress hormone cortisol in check.20PubMed Central. Licorice abuse: time to send a warning message With it blocked, cortisol acts like a salt-retaining hormone in the kidneys.21PubMed Central. Bioactive Candy: Effects of Licorice on the Cardiovascular System The body then holds onto sodium and loses potassium.22PubMed Central. Licorice abuse: time to send a warning message That can raise blood pressure and, with low potassium, cause muscle weakness or an irregular heartbeat.
European and World Health Organization guidance suggests up to 100 mg of glycyrrhizin a day is safe for most people.23British Heart Foundation. Is liquorice good for you, or can it raise blood pressure? But in the most sensitive people, about 100 mg a day, roughly 50 g of licorice sweets, can already cause problems.24PubMed. Glycyrrhizic acid in liquorice–evaluation of health hazard Most people eating 400 mg a day, about 200 g of candy, have side effects.25PubMed. Glycyrrhizic acid in liquorice–evaluation of health hazard A more cautious safe level for healthy adults is about 10 mg a day, around 5 g of candy.26PubMed. Glycyrrhizic acid in liquorice–evaluation of health hazard Some susceptible people react to even lower amounts.27British Heart Foundation. Is liquorice good for you, or can it raise blood pressure? Candies differ in how much root extract they contain, so candy weight is only a rough guide to the dose.
The effect builds with repeated intake, not from a single sweet. The body gradually shifts its salt and potassium balance, so problems tend to appear after days or weeks of regular eating. Once someone stops, the balance usually recovers, though it can take a while.
People with high blood pressure, heart disease or kidney disease are at greater risk. Anyone on diuretics or other medicines that lower potassium should check with a doctor, and pregnant people are commonly advised to limit real licorice.
Anise-flavored candy without licorice root carries little or no glycyrrhizin risk. Herbal teas and supplements containing licorice root add to the total. Swelling, headaches or muscle weakness after heavy eating are worth mentioning to a doctor.
Why Some People Love Black Licorice and Others Hate It
The same root compounds can register as sweet, bitter or “licorice” depending on subtle differences in their structure,28PubMed Central / Elsevier. Comprehensive structure-activity-relationship studies of sensory active compounds in licorice (Glycyrrhiza glabra) so different tongues may land on different parts of that mix. The delayed sweetness and the sharp anise aroma also arrive separately, so a person may enjoy one and dislike the other. People differ in how strongly they notice bitter and aromatic notes, and because so much of the flavor is aroma, a person’s sense of smell shapes how intense it seems.
The strong anise aroma is either familiar and comforting or medicinal, depending on what people grew up with. Smell is closely tied to memory, so anise can trigger comfort in one person and a hospital-like association in another. It appears in medicines, drinks and holiday sweets in different places, so the same smell carries different associations in different countries. Those associations form early, which is part of why preferences feel so strong.
A dislike can change for some. Repeated small tastes in a pleasant setting can make a strange flavor feel familiar and then enjoyable. Starting with anise-light candy or a mild salty version lowers the shock that often drives the first rejection. Some people never come around, which is normal variation in taste rather than a failure to try hard enough.