The Greek name for licorice is 'Glycyrrhiza glabra', which means 'the sweet root'. This name is no understatement, because in its natural state the licorice root is 30-50 times sweeter than plain sugar. We gather our fine licorice roots from Afghanistan and the Middle East.

Our licorice is cooked with rice flour and is gluten-free. The rice flour is completely taste neutral.

Sweetness balanced with strength and a touch of finesse from pure aniseed.