Liquorice – Taste Colour Natural Powder Extract 400g - Sosa

Sosa Taste Colour Liquorice Powder Extract: the deep, anise aroma of liquorice in concentrated powder form — chocolate work, ice cream and gastronomic creations

This Sosa liquorice root extract powder is made from selected liquorice roots from Uzbekistan, Georgia and Kazakhstan — producing regions known for an exceptionally intense aromatic profile, rich in glycyrrhizic acid (3 to 7%). The glucose syrup and brown sugar syrup carrier ensures powder form and optimal stability during incorporation. The result: a brown powder with an intense, complex and immediately recognisable aroma — anise, lightly sweet, with the characteristic earthy depth of real liquorice.

At a dosage of 0.5 to 2%, it powerfully flavours preparations — ganaches, ice creams, jellies, mousses, crumbles and tuiles — without adding a single drop of liquid, with a precision of dosage impossible to achieve with fresh liquorice or melted sweets.

Applications & Creative Inspirations

• Chocolate work & ganaches: The liquorice-dark chocolate pairing is one of the most celebrated classics in contemporary confectionery — the earthy, anise depth of liquorice amplifies the bitterness of cocoa and gives it a remarkable aromatic complexity. In bonbon ganaches, flavoured tablets or coated truffles.
• Ice cream & sorbets: Incorporated into an ice cream or sorbet base — pure liquorice sorbet for a very contemporary dessert, or liquorice-vanilla ice cream for a gentle, deep pairing. The liquorice-raspberry contrast, acidity against anise, is particularly appreciated in gastronomic ice cream.
• Jellies & entremets: Liquorice powder produces translucent amber-brown jellies of great visual elegance and intense aroma — as an insert in a dark chocolate entremet or as a standalone jelly for a sophisticated petit four.
• Mousses & creams: A subtle anise note in the base of a dark chocolate mousse, panna cotta or crème brûlée — liquorice powder disperses perfectly in fat-based media and liquid mixes for homogeneous, precise flavouring.
• Sweet & savoury crumbles: Incorporated directly into the dry mix of a crumble, liquorice powder adds a surprising, very contemporary aromatic note. In a sweet version over an apple-liquorice or pear-liquorice tart, or in a savoury version over scallops or pan-fried foie gras as a parmesan-liquorice crumble of great sophistication.
• Decorative tuiles: Incorporated into a parmesan or black sesame tuile for gastronomic canapés and starters — liquorice adds an unexpected aromatic depth that surprises and leaves a lasting impression. In a sweet version, a liquorice-cocoa tuile for exceptional petit fours.
• Bread & viennoiserie: A pinch in a multigrain loaf, focaccia or sweet-savoury brioche — liquorice in baking is a very current Scandinavian and Nordic trend, particularly in rye-liquorice bread.

Recommended Complementary Products

• Weiss Galaxie Dark Chocolate — the liquorice-dark chocolate pairing, a great classic of gastronomic confectionery — ganaches, truffles and flavoured tablets of exceptional aromatic depth.
• Sosa Balsamic Vinegar Powder — the gentle acidity and roundness of balsamic in a sweet-bitter accord with the depth of liquorice — a very gastronomic duo for sauces and reductions.
• Sosa Black Olive Powder — the vegetal bitterness of black olive in a Mediterranean accord with liquorice — a surprising, sophisticated duo for savoury tuiles and gastronomic crumbles.
• Sosa Wild Berries Powder — the acidity-anise contrast of liquorice and red fruits, a classic of Nordic confectionery revisited in contemporary gastronomic patisserie.
• Sosa Smoke Flavour Powder — for dry meat marinades replacing traditional smoking, the smoky depth pairs with liquorice for exceptional high-end savoury applications.

Technical Specifications

Technical tip: Liquorice root extract powder is very powerful — start at 0.5% and adjust progressively to the desired intensity. It disperses easily in fat-based media (ganaches, creams) and dry mixes (crumbles, tuiles). In an aqueous medium, pre-dissolve in a small amount of warm liquid for even incorporation. The powder is slightly hygroscopic — reseal tightly after each use.

Regulatory information: This extract contains 3 to 7% glycyrrhizic acid. In accordance with regulation (EC) No 1334/2008, finished products whose glycyrrhizic acid content exceeds 100mg/kg must carry the following label: "contains liquorice — people suffering from hypertension should avoid excessive consumption". Please verify according to the dosage used in your final recipe.

Allergens: Contains no major allergens. May contain traces of: celery, peanuts, tree nuts, egg, milk, mustard, sesame, soy, sulphites.