Lakritz

Lakritz, commonly translated as licorice, is a confectionery flavored with the extract of the licorice root, Glycyrrhiza glabra. The intensity and texture vary by region and brand, producing black, red, or white candies. The key flavor compound is glycyrrhizin, a natural sweet-tasting glycoside, often combined with anise, fennel, or menthol.

Typical Lakritz candies are made from sugar or glucose syrup, starch, and licorice extract, with gelling agents such as gum arabic. A common variant is salt licorice, which uses ammonium chloride to create a salty, sharp taste and is especially popular in Nordic and Dutch markets.

Licorice roots have been used for food and medicine for centuries. In Europe, Lakritz has developed strong regional traditions: northern and Scandinavian countries favor strong, salty varieties; southern Europe leans toward softer, sweeter flavors. Large producers include brands from Germany, the Netherlands, and the Nordic region.

Health considerations center on glycyrrhizin: excessive intake can raise blood pressure or cause potassium depletion in susceptible individuals. Some products are deglycyrrhizinated licorice (DGL) or labeled glycyrrhizin-free. Candies are high in sugar and should be consumed in moderation.

Regional variations include salty, ammonium chloride–based Lakritz in Nordic and Dutch markets, and softer, fruit-flavored versions in southern Europe and North America. In many countries Lakritz remains a nostalgic staple in candy assortments and gift-giving.