Liquorice Know-How

Liquorice Know-How

The use of liquorice root is closely tied to the cultural history of mankind, as shown by the sources from early times. In the old Egypt, liquorice was given as grave goods on the last trip to quench thirst and satisfy hunger. For this very reason the story tells that generals and soldiers brought the root along during long marches. In each era of medicine and herbal kitchen many conclusions has been drawn on liquorice. What can be said for sure is that liquorice root has won its place as an integral component of the "medicine cabinet":

suessholz‘grain the liquorice root or leave it in the mouth to become soft, let the juice from the root sipper down and quench your thirst, satisfy your hunger, heal the liver, ease the stomach burn, give ease to chest and lungs, cleanse the body system, protect air pipes from the cold, awaken the Apostolic and squadron. It also has the capacity to help fertility and can be used against fever, cough, heavy breathing, bronchitis and spleen pain…’

The present state of knowledge confirms the calming effect on the throat and stomach. Warning: Glycyrrhizin, the active substance in the liquorice root, stimulates circulation and pure liquorice is therefore recommended only to be consumed in small doses (5g/day).

With excessive intake of pure liquorice, glycyrrhizin reduces the body’s ability to hold calcium but also found to have a positive effect in treatments of herpes viruses.

How and when the black gold was made into the praised candy of today’s measures is not completely clear. Legends revolve around the Dunhill family, liquorice root farmers in Pontefract in Yorkshire, England. At the market they offered customers liquorice root and the product of boiled liquorice root, big loaves of black liquorice. The story tells, a piece of sugar accidently slipped into the dough during the making of the ‚Pane Liquirizia’ and a new kind of liquorice was born. Since 1760 Dunhill is attributed the development from pharmaceutical liquorice to delicious black candy.

The industrial production of liquorice came to broaden the range of flavours, making it cheaper for the consumer but the diversity also made it difficult for small family companies to survive the branch. However, some are still producing until this day – kadó is putting work into tracking them down since they in their traditional craft of liquorice manufacture are able to offer a high quality, diverse and aromatic liquorice.

Liquorice traditionally contains the following ingredients: Sugar, starch, glucose syrup, gelling agent, liquorice extract, flour, salt, ammonium chloride, flavours, glazing agent (anise oil or beeswax) dye (vegetable carbon and coloured liquorice with other food dyes). Gelling agents may be gum arabic, agar, gelatine.

Gum arabic is the resinous sap of some species of acacia tree. The resin from the Sudan is often used in confectionery. Gum arabic consists of simple sugars. To recover the resin, the stem is carved of the acacia tree, leaving the resin removed, cleaned, and used in food and confectionery production.

Agar-agar is a multiple sugar that is extracted from red algae. It is a tasteless gelling agent, whose binding property occurs only about 70%. Therefore, agar-agar is often mixed with other gelling agents.

Gelatine is a high quality protein and has few calories,low fat, low cholesterol and is sugar free. Gelatine has a low potential of being the cause of allergy and contains 18 amino acids, including 9 of the 10 essential. Due to their good gelling properties gelatine is used in the food and confectionery production as well as production of tablets and paper in the photo industry. Gelatine consists mainly of pork rinds, and bones that come from registered slaughterhouses and is in the manufacturing process repeatedly boiled and cleaned in a high temperature. If you would like to find out which sorts of liquorice are free from gelatine at kadó, please select the heading "Diet Liquorice" and the button "Free-free".

Gluten is a wheat protein and essential for the baking properties of flour. Gluten-free flours are cereals and are made fromcorn, buckwheat, rice, millet and potatoes. If you would like to find out which liquorice sorts who are free from gluten at kadó, please select the heading "Diet Liquorice" and the button "Gluten-free".

Ammonium chloride issince ancient time known as rock salt. The water used in the salmiak liquorice, is an artificially produced ammonium chloride. "Liquorice for grown ups" has a share of ammonium chloride from 2% to 7.99%. A high salt and / or salmiak consumption can drive up blood pressure. Together with the stimulation of circulation from the Glycyrrhizin liquorice root is therefore recommended only in very small doses.

Maltitol is a sugar substitute which for example can be made from corn and wheat starch. Maltitol is used in sugar-free and calorie-reduced foods for diabetics.

If you would like to get an idea of how liquorice is actually manufactured, please click »here« to find your way to our gallery. Here you will be able to see, step by step, how our Ginger Carées are made, by hand, by our own secret recipe.

Packaging at kadó

Kadó is also concerned about more sustainable reusability. This is not easy with food. Plastic packaging has become a problem because it is so durable (good) but only used once and then thrown away (bad). They would also have to land in the yellow bin to get back into the raw material cycle. Kadó is registered with its sales and service packaging in the packaging register, because "throughout Europe it applies to packaging that the manufacturer (as well as wholesaler and retailer) of a product also assumes product responsibility for packaging in terms of avoidance, reuse and recycling". That is the goal!

We pack our loose liquorice in paper pointed bags, cellophane bags and polypropylene (PP) cans. We use the same liquorice cartons for the liquorice shipment in which the goods are delivered to kadó.

What is polypropylene (PP)?
PP is a clear plastic and because of its good hygienic properties it is mostly used in the food and health sectors. PP is heat-resistant, washable and therefore reusable for a long time. PP is 100% recyclable when disposed of in the yellow bin.

What is cellophane?
Cellophane is made with cellulose from wood, so it is produced from renewable raw materials, is compostable and environmentally friendly. Cellophane is relatively waterproof and well suited as packaging material for food.

Alternatives wanted
Corn and potato starch have been offered as an alternative to plastic in recent years and have been considered as a replacement by us. But would you like to promote the cultivation of maize, which leads to monocultures like the cultivation for bio gasoline? If you ask where the starch packaging is produced, the main name is China. In addition there would be the transport to Germany. Unfortunately, currently no alternative for us.

For the time being
100% sustainability is only given if the customer has their licorice wishes filled into their own containers. Environmentally conscious behavior is possible if all plastic cans are used for as long as possible in the household, for licorice refills or spices, leftovers, apple wedges - and finally disposed of in the yellow bin.

 

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