WHAT? Revered root. Licorice root was so prized in ancient Egypt that generous supplies of it were found in King Tut’s tomb, and hieroglyphics suggest it was the starring ingredient in a popular beverage. Used to treat ailments from arthritis to ulcers, the root is said to promote vitality, soothe and detoxify the body, and act as an anti-inflammatory. The botanical name for this savory stem is Glycyrrhiza, which means “sweet root” in Greek. It is used to flavor cough drops and tonics, as well as certain beers, ice creams, and even meat products. Contrary to popular belief, however, it’s not licorice root that flavors the confection that bears its name—it’s aniseed.
WHERE? Steven Gugelmeier, Mark Steele, Scott Warrick, Russell Weir, Giuseppe Calabro's Beard House dinner
WHEN? September 24, 2011
HOW? Licorice Root–Scented Sous Vide Pork with Brioche Pain Perdu, Ice Wine–Poached Foie Gras Torchon, and Quince Jam
WHAT? Revered root. Licorice root was so prized in ancient Egypt that generous supplies of it were found in King Tut’s tomb, and hieroglyphics suggest it was the starring ingredient in a popular beverage. Used to treat ailments from arthritis to ulcers, the root is said to promote vitality, soothe and detoxify the body, and act as an anti-inflammatory. The botanical name for this savory stem is Glycyrrhiza, which means “sweet root” in Greek. It is used to flavor cough drops and tonics, as well as certain beers, ice creams, and even meat products. Contrary to popular belief, however, it’s not licorice root that flavors the confection that bears its name—it’s aniseed.
WHERE? Steven Gugelmeier, Mark Steele, Scott Warrick, Russell Weir, Giuseppe Calabro's Beard House dinner
WHEN? September 24, 2011
HOW? Licorice Root–Scented Sous Vide Pork with Brioche Pain Perdu, Ice Wine–Poached Foie Gras Torchon, and Quince Jam
