Liquorice (confectionery)
Liquorice or licorice is a confection usually flavoured and coloured black with the extract of the roots of the liquorice plant Glycyrrhiza glabra.
Liquorice wheels from Haribo
Tyrkisk peber, a Danish salty liquorice by Fazer
A Finnish fair special, metre-long liquorice, in various flavours and colours in Jyväskylä, Finland
Red liquorice wheels
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French patissier and the confiseur.
This Krokan is a traditional Scandinavian baker's confection.
Some Indian confectionery desserts from hundreds of varieties. In certain parts of India, these are called mithai or sweets. Sugar and desserts have a long history in India: by about 500 BCE, people in India had developed the technology to produce sugar crystals. In the local language, these crystals were called khanda (खण्ड), which is the source of the word candy.
Jordan almonds. Sugar-coated nuts or spices for non-medicinal purposes marked the beginning of confectionery in late medieval England.
Petits fours are baker's confections.
