Source: Atlas Obscura
Though extracts made from licorice root form the base of many popular licorice candies today, folks sometimes take a bite straight from the source. In Spain, Italy, France, and the Netherlands, chewing on the gnarly brown stick stirs up fond memories for those who grew up eating the natural “candy” before it was overshadowed by more processed forms of its sweetness.
The root’s Dutch name, zoethout, literally translates to “sweet wood.” This gets to the heart of what…
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