Quick Answer: What Is Chinese Licorice as a Spice?
Chinese licorice (甘草, gāncǎo), or gan cao, consists of dried roots and rhizomes used as cooking aromatics. Also spelled liquorice, it contributes sweetness and aroma to savory and sweet preparations.[1][2][3]
- Ingredient: Roots and underground stems are used, not a culinary leaf.
- Forms: Slices, powders and extracts differ in composition and use.
- Role: Sweetness is one part of its flavor, not a reason to treat it as ordinary sugar.
Read the full product name and ingredient list before changing form.[3][4][6]
Pale discs in a braising spice packet may contribute a surprising sweetness to a savory dish. Licorice also appears in drinks and dry seasonings. Understanding its physical form and flavor explains how the same ingredient can work across such different preparations.
Root Slices, Powders and Extracts
The ingredient comes from Glycyrrhiza plants. An account of Glycyrrhiza uralensis identifies roots and rhizomes, the latter being underground stems. The root is brown outside and pale yellow inside.[1]
| Bentuk | Hal yang perlu diperiksa |
|---|---|
| Licorice slices (甘草片, gāncǎo piàn) | Woody pieces for infusing liquid, removed before serving. |
| Licorice powder (甘草粉, gāncǎo fěn) | May be pure licorice or a mixture with other ingredients. |
| Licorice extract in a prepared sauce | Part of a formulated condiment, not equivalent to a root slice. |
One powder label lists licorice alone; another lists licorice, cornstarch and maltodextrin. The word powder does not establish composition.[3][4]
One soy sauce contains licorice extract made with water, salt and licorice. This is one ingredient within a prepared condiment.[6]
Sweetness, Aroma and the Woody Texture
Licorice tastes bittersweet and warm, with an aroma recalling anise or fennel. The resemblance does not make these the same plant.[2]
Whole slices infuse liquid and are strained out because they remain woody. Powder distributes through a preparation rather than being retrieved as a slice.[2][3]
Braising Liquids, Drinks and Dry Seasonings
In Chinese master stock (卤水, lǔshuǐ) and other aromatic braising liquids, licorice can support other spices. One chicken preparation combines it with star anise, bay leaves, ginger, spring onion, sugar and cooking wine. The soy sauce and other ingredients contribute their own flavors.[2][5]
Braised beef and beef noodle soup also use it with aromatics such as cassia bark. It is not required in every braise.[2]
Sour plum drink (酸梅汤, suānméitāng) is an example among Chinese drinks. One version combines licorice, dried citrus peel and rock sugar.[2]
A manufacturer also lists licorice powder for plum-seasoning mixtures, braising blends and pepper-salt mixtures.[3]
Choosing a Cooking Ingredient and Storing It
Choose the form specified by the dish and read the ingredients. The extract-containing soy sauce above also lists soybeans and wheat.[3][4][6]
The powder labels examined here call for sealing and protection from heat, humidity and sunlight. Follow the actual pack’s directions.[3][4]
FAQs About Chinese Licorice
Is Chinese licorice a leaf or a root?
It includes roots and rhizomes, which are underground stems.
Is licorice powder always pure licorice?
No. Some products also contain cornstarch and maltodextrin.
Is licorice used only in sweet food?
No. Soy sauce chicken and aromatic meat braises are savory examples.
Can licorice slices, powder and extract be substituted directly?
Not automatically. Their composition and form differ.
Sumber
[1] Northwest Institute of Plateau Biology, Chinese Academy of Sciences. Gancao: Plant Parts and Root Appearance
[2] The Woks of Life. Chinese Licorice Root
[3] Yuhua Biotechnology Foods. Licorice Powder: Ingredients, Uses and Storage
[4] Tenii Taiwan. Licorice Powder Blend Product Information
[5] Lee Kum Kee Hong Kong. Soy Sauce Chicken Drumsticks with Licorice Slices
[6] Lee Kum Kee USA. Kum Chun Soy Sauce: Licorice Extract and Full Ingredient Label