Licorice is one of the most polarizing flavors in the culinary world, known for its bold, sweet, and slightly bitter taste. The primary compound responsible for its distinctive flavor is glycyrrhizin, a natural sweetener found in the roots of the Glycyrrhiza glabra plant. This compound is significantly sweeter than sugar and has a lingering aftertaste that some people find pleasant while others find overwhelming. Beyond its use in candy, licorice root has been valued for centuries in traditional medicine for its purported anti-inflammatory and soothing properties.
From a nature perspective, licorice belongs to the legume family (Fabaceae), and its root contains a complex mixture of volatile compounds, including anethole, which is also found in fennel and anise. This is why licorice-flavored products often include anise oil as a substitute for the root itself. In nature, glycyrrhizin serves as a natural defense mechanism, deterring herbivores while attracting certain pollinators.
The perception of licorice varies dramatically between individuals, and a significant factor behind this is the supertaster phenomenon. Supertasters have a higher-than-average number of taste buds and heightened sensitivity to bitter and sweet compounds. This means that glycyrrhizin and other licorice-related compounds may taste more intensely bitter to supertasters than to non-tasters or average tasters. This difference in perception explains why some people enjoy the complex interplay of sweetness and bitterness in licorice, while others find it unbearable.
Interestingly, supertasters also experience stronger sensations with other flavors, such as the burn of chili peppers, the bitterness of coffee, and the umami richness of aged cheese. This heightened sensitivity can make certain foods either highly appealing or completely off-putting. In the case of licorice, a supertaster might experience a pronounced bitterness that masks its underlying sweetness, whereas a non-taster may find it simply sweet and pleasant.
