" > wrote:
> Nick Cramer wrote:
> > The Licorice Root Extract is obtained by pounding the root of the
> > plant, boiling it in water, then evaporating the liquid. Partial
> > evaporation results in a syrup; further evaporation results in a
> > gold-brown crystalline powder. The licorice powder is 50 times sweeter
> > than sugar.

> Aha! The Thai way - pounding the root! I never thought of that. It will
> open up the pulp better than any other way.

Absolutely! Using a blender or food processor mostly slices the food,
however finely. Jun uses a mortar and pestle almost exclusively.

> I got two packets of the roots, so I'll try this with one of them. I'm
> thinking I might use it as a partial sweetener in sweet & sour dishes,
> and maybe in Phad Thai.

Heh heh! Let me know how that Licorice Pad Thai turns out. I don't think
I've ever seen Jun use licorice!

BTW Licorice is also soluble in alcohol. I don't like Anisette and I'd have
to build a 'still to capture the evaporated liquid. So, that's out for me!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
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Thanks ! ! ~Semper Fi~ USMC 1365061