Collection: Liquorice & Gums

Known in Antiquity as Glukurrhiza to the Greeks and Liquiritia to the Romans, the virtues of this plant have endured through the ages. In Nippur, capital of the Babylonian Empire, archaeological excavations uncovered a version of Genesis dating back to 7,000 years before our era. It recommended macerations of licorice, cinnamon, and anise to fight the plague. In De Historica Plantarium, it appears under the name “sweet root” and, when mixed with honey, was said to heal ulcers, improve asthma and dry coughs, and help prevent thirst.

In Rome, doctors prescribed this root for anemia, and the soldiers of Alexander and Caesar regularly used it to soothe stomach cramps.

Closer to our time, in the Middle Ages, it became part of remedies for sore throats, coughs, and stomach aches. Thus, in 1440, Montpellier, a land of trade and learning, imported licorice wood from across the Mediterranean basin and the East, thanks to Jacques Cœur.

Today, licorice is used largely in the confectionery industry.

Gum arabic
A natural product from Africa, gum arabic – also known as acacia gum – is harvested from the tree (Acacia senegal) by making incisions in the bark. It is a natural, low-calorie substance, sourced mainly from Sudan and the Sahel.

Gum arabic is used to make natural, high-quality confectionery. AUZIER CHABERNAC offers a wide range of quality confectionery made with gum arabic and natural ingredients such as liquorice extract, honey and vanilla.