The Science Of Liquorice: Whether You Love The Dark Root – Or Hate It




By Simon Cotton in The Conversation.


There are foods that can split families, or even just couples. Love it or hate it foods. Marmite (and the Antipodean alternative, Vegemite) is one. Then there’s Brussels sprouts, blue cheese, chilli peppers, coriander (cilantro), tomatoes (especially the cooked variety) … and liquorice.

Personally, I’ve always liked liquorice, but there are others who feel very differently about it. There are known to be genetic reasons behind a dislike of some foods such as Brussels sprouts or coriander but no one has established this for liquorice.

Liquorice has a long history; the root of the plant Glycyrrhiza glabral has been used medicinally for over 4,000 years.


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