Lakritsfabriken – Swedish Liquorice

Lakritsfabriken – Premium Swedish Licorice

Lakritsfabriken has been producing Swedish licorice in the city of Helsingborg since 2011. The love for licorice seems to be innate in Swedes and people from other Nordic countries. In Sweden, each inhabitant consumes an average of almost 2kg of licorice. Only the Dutch eat more of it. This also applies to chef Martin Jörgensen, who successfully presented his perfect Swedish licorice, not too hard and in the perfect size, for the first time at the licorice festival in Stockholm. His Lakritsfabriken Premium Licorice is available as sweet licorice and as aromatic salty licorice. The sweet one is the original, true licorice, as it does not contain salmiak. Salty licorice also contains salmiak.

Lakritsfabriken – Licorice from the best ingredients

What makes Lakritsfabriken licorice special are its high-quality ingredients. Wheat flour, hydrogenated fat, gelatin, and refined sugar are omitted for the sake of taste. The best licorice root thrives in the Mediterranean region and Iran. It was already used 4000 years BC in Egypt due to the saponins it contains, especially glycyrrhizic acid, for diseases of the upper respiratory tract. Glycyrrhizin is a natural sweetener that is 50 times sweeter than refined sugar. Its taste is most intense when the root is 3 years old.

After harvesting, the licorice roots are boiled until a viscous, thickened root juice, called raw licorice, is formed. Once cooled, this is very hard. Reheated and mixed with cane sugar and rice flour, Lakritsfabriken licorice is created, which, while still warm, is pressed through long tubes into the typical cylindrical shape. As soon as it has cooled, the licorice strands are cut into small, bite-sized pieces and hand-packed into the square packaging, which features stylized licorice plant leaves, the trademark of Lakritsfabriken. Martin's licorice is gluten-free and without gelatin.

If you want to know exactly how licorice is made, you can book a tour at Lakritsfabriken in Helsingborg and learn everything important about making licorice: from the root to the finished licorice. And the best part: you can taste it at every step of the production.