Calabrian licorice (originally known as Liquirizia di Calabria ) is a product with a Protected Designation of Origin (DOP) protected by the European Union due to its geographical origin and traditional production methods. This designation applies exclusively to fresh or dried licorice and its extract, obtained from plantings of the Calabrian variety "Cordara" (Glychirrhiza glabra) or from licorice that grows naturally in the region. Historically, this licorice variety has gained recognition in Italy and internationally for its distinctiveness from other licorice varieties.

Product Features

Calabrian licorice root is available in three main varieties, each with its own unique characteristics. The fresh root is straw-yellow with an intense, persistent, sweet, and aromatic flavor; the moisture content should be ≤52% and the glycyrrhizin content should be ≤1.40 . The dried root ranges from straw-yellow to dark yellow, with a sweet, fruity, and slightly astringent flavor; the moisture content should be ≤12% and the glycyrrhizin content should be ≤5 % dry matter . Finally, the root extract ranges from burnt brown to black, with a sweet-bitter, aromatic, intense, and persistent flavor; the moisture content should be between 9% and 15% dry matter and the glycyrrhizin content should be ≤6% dry matter .

^{About Calabrian Licorice  ( Liquirgam Calabrian Liquorice Factory PDO )}

Production Area

The production area of ​​"Liquirizia di Calabria" DOP covers specific communes (municipalities) in the Calabria region. This area includes several communes belonging to the provinces of Cosenza, Catanzaro, Crotone, Vibo Valentia, and Reggio Calabria. All production stages must occur within this defined geographical area to guarantee product quality, control, and traceability. This restriction is justified for hygienic and sanitary reasons, in particular to prevent the risk of rapid microbial, particularly fungal, flora development (Aspergillus and Penicillium genera) due to the high moisture content of the harvested root, and to prevent the formation of mycotoxins (Aflatoxin B1 and Ochratoxin A).

Production Method

Establishing licorice fields is achieved by tilling the soil and replanting licorice root cuttings. Licorice has the advantage of being a nitrogen-fixing plant that increases soil fertility. Licorice fields produce roots every three or four years, so autumn-winter intermediary crops (e.g., forage crops, vegetables, and legumes) can be planted to ensure annual production. All necessary tillage activities are permitted for intermediary crops, but the depth should not exceed 20 cm.

Harvesting wild licorice root is also permitted, but these fields must be registered on a special list maintained by the control body. Harvesting must not exceed a depth of 60 cm, and the farmer must notify the control body at least five days before the operation begins. Wetting the roots after harvest is prohibited. Roots subjected to cutting and calibration should then be washed only with water. Dried roots must be dried before marketing; this can be done in open, ventilated, sunny locations or in closed, well-ventilated ovens or special dryers, avoiding temperatures above 60°C, which would alter the product's properties.