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The Chinese Licorice Root (Part Two)

The Chinese Licorice Root (Part Two)

Licorice root is one of the most versatile in the world. Being used for thousands of years in recipes, medicine, and of course a delicious delight we all love. Previously, we discussed the properties of the Chinese licorice root, the form it comes in, and its flavor in medicine. In this second part, we will continue discussing the root’s use in the Chinese world.

Not just an essential part of Chinese traditional medicine, the licorice root is used as a strong aromatic ingredient in all kinds of cuisine. The dried up root is normally simmered along with ginger, cinnamon, and other aromatics to add depth of flavor. Even with savory dishes such as braised beef, it used to add delicious flavor.

The root is also popular in tea and sweets. Like other aromatics, the longer the licorice sits in broth or a tea the stronger the flavor becomes. It can be helpful to make sure you strain it out as you prepare to serve your tea or broth as the root itself after being used will have an unpleasant taste even though it gives so much flavor!

We hope you found this information on the history of licorice in China insightful on how versatile this root is! At, we provide gourmet licorice from around the world right to your front door. With over 50 premium flavors to choose from and 3 day delivery, we are here to satisfy your personal or gift giving licorice needs. Come take a look at all our flavors and find the right one for you today!

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