Lakrids

Lakrids is the Danish term for licorice candy, a confection made primarily from the extract of the licorice root Glycyrrhiza glabra. The basic dough is typically combined with sugar or syrup, starch, and flavorings, then shaped and flavored to produce a range of textures from chewy to firm. The characteristic taste derived from glycyrrhizin can be sweet, but many varieties emphasize a strong, distinctive profile.

In Danish usage, lakrids often includes salted licorice as well, reflecting a Nordic palate tradition. Salt flavor is usually achieved with ammonium chloride (salmiak) or similar mineral salts, giving a mineral, savory note that many people either love or dislike. Beyond salt, producers offer a spectrum of flavors, including fruity, citrus, anise, mint, and chocolate-covered variants.

The term lakrids is the Danish name for licorice and is cognate with related Nordic and European terms for the confection. Licorice has a long history in Europe, with Northern Europe developing some of the most distinctive styles, especially the salty varieties popular in Denmark, Sweden, and Finland. In recent decades, premium producers such as Lakrids by Johan Bülow have popularized refined, handmade-style licorice, often combining high-quality ingredients and novel flavors.

Health considerations: glycyrrhizin can affect blood pressure and potassium balance in large amounts, so consumption should be moderate. Potential vegetarians should check ingredient lists, as some varieties use gelatin.