Root to Jar - OR - Bean to Bar

The term of "Bean to Bar" is the currently the headline and label of any artisan chocolate maker around the world.

The dedicated consumer has to hear the term from "the best of the best" and the statement will also have a saying, if the consumer do prefer the single origin or the blend of cacao nips from unique locations world wide. But we can all accept the growing trend of wanting to know more about the origin of what we eat and drink.

When it comes to the world of liquorice, the plant Glycyrrhiza glabra grows in regions from South of Europe over the Middle East to Central Asia and Asia. Micro- and Macro climate has an effect on any type of natural products growing outdoor and we hear stories about the entire harvest of oranges, almonds, wheat,wine grapes, cacao being either record high or hurt due to the perfect or extreme climate.

It is no different, when it comes to the liquorice plant, but seldom spoken about or being common knowledge within the industry.

Liquorice roots or extracts have often been seen as a commodity products produced by large scale factories, not selecting their preferred choice due to flavor, but due to the sweetning effect or as a "fifth element" in tobacco, brewing of beer, medicine or confectionary.

Since 2007 and the first test batch of LAKRIDS by Johan Bülow being cooked, we have wanted to know about the overall availability of raw materials and what better way to get aquainted, than to see, smell, touch and taste the widest possible selection of products. 

The journey of selecting liquorice roots from every corner of the world either naturally or cultivated will take you in a climate belt from Portugal, Spain through Italy, the Middle East and through former Russian republics and to the eastern shores of China.

When we enjoy wine, coffee, cocoa the country, region or the specific field of origin can find its way to the label and myths of a single serving. But prior to 2007 very few people would ever have wondered where their liquorice came from or if natural of artificially produced.

Having sampled roots from all over we have found our personal favorites from Afghanistan, Italy, Iran and Israel.

This is where we fint top quality, but also a huge difference in flavors and uniqueness. These differences can be enjoyed by a simple tasting and should you stop by any of our stores we always offer a #FIRSTFIXFORFREE with any of our products, so you can find your personal favourite.

As with the well known categories of gourmet foods, its is just about time that we include origins of the liquorice roots and the powders one can extract from them.

When these raw materials are put into the hands of our own LAKRIDS by Johan Bülow team or culinary restaurant professionals around the world, these spices plays an important role in their creations and combinations of flavors in the quest for UMAMI.

This is why we are more in favor of the term ROOT TO JAR than the BEAN TO BAR, but perhaps its because we are liquorice makers, not chocolate makers.

Welcome to the world of LAKRIDS by Johan Bülow.........

• See recipes for food with liquorice HERE
• See more about the store of LAKRIDS by Johan Bülow HERE
• Shop for LAKRIDS by Johan Bülow HERE