WHAT GARBAGE TASTES LIKE

My apartment mate left a container of licorice lying around. Not the nice salty strong flavour favoured by civilized people who regularly take their taste buds out for some exercise, but the nasty ghastly crap which Americans and English people like.

Although apparently this crap is Australian.
Bunch of kangaroid perverts.

It is "strawberry flavoured".

How on earth do you dare call it licorice?

Ingredients: brown sugar, wheat flour, wheat glucose syrup, water, treacle, modified food starch, cane sugar, palm oil, artificial strawberry flavor, citric acid, mono- & diglycerides, salt, licorice extract, red 40, sodium bicarbonate.

Little red crap squiggles.


This prompted some reading into additives added to tobacco. Because that's the way my mind works. Licorice, ergo tobacco.


KISSING MY FRIEND WIKIPEDIA

Quote:
Anethole (anise camphor) is an organic compound that is widely used as a flavoring substance. It is a derivative of phenylpropene, a type of aromatic compound that occurs widely in nature, in essential oils. It contributes a large component of the distinctive flavors of anise and fennel (both in the botanical family Apiaceae), anise myrtle (Myrtaceae), liquorice (Fabaceae), camphor, magnolia blossoms, and star anise (Illiciaceae). Closely related to anethole is its isomer estragole, abundant in tarragon (Asteraceae) and basil (Lamiaceae), that has a flavor reminiscent of anise. It is a colorless, fragrant, mildly volatile liquid.[1] Anethole is only slightly soluble in water but exhibits high solubility in ethanol. This difference causes certain anise-flavored liqueurs to become opaque when diluted with water, the ouzo effect.
[SOURCE: http://en.wikipedia.org/wiki/Anethole.]
It is distinctly sweet, measuring 13 times sweeter than sugar. It is perceived as being pleasant to the taste even at higher concentrations. It is used in alcoholic drinks ouzo and Pernod. It is also used in seasoning and confectionery applications, oral hygiene products, and in small quantities in natural berry flavors.
End quote.


Quote:
Liquorice or licorice is the root of Glycyrrhiza glabra from which a somewhat sweet flavour can be extracted. The liquorice plant is a legume that is native to southern Europe, India and parts of Asia. It is not botanically related to anise, star anise, or fennel, which are sources of similar flavouring compounds. The word liquorice / licorice is derived (via the Old French licoresse) from the Greek γλυκύρριζα (glukurrhiza), meaning "sweet root", from γλυκύς (glukus), "sweet" + ῥίζα (rhiza), "root", the name provided by Dioscorides.
[SOURCE: http://en.wikipedia.org/wiki/Liquorice.]
The scent of liquorice root comes from a complex and variable combination of compounds, of which anethole is the most minor component (0-3% of total volatiles). Much of the sweetness in liquorice comes from glycyrrhizin, which has a sweet taste, 30–50 times the sweetness of sugar. The sweetness is very different from sugar, being less instant, tart, and lasting longer.
End quote.

Oh Wikipedia, you sweet, sweet mistress!


If you ever wondered what the Danes add to many of their loathsome Burley blends, now you know. Anethole and licorice extract, along with Tonka Bean Oil, are the chemical fundament to making air-cured leaf halfway smokeable.

This also explains why aromatic pipe tobaccos are vastly more popular than civilized blends of natural leaf showcasing in several ways the splendid variation that the plant is capable of producing.

Humans like sweetness; they're whores that way.

No matter how nauseating the product.

I had over a dozen pieces.

Of licorice.




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