Most of us have tried glycyrrhizin at some time in our lives. Often in the U.S., trying glycyrrhizin is done during Easter. Easter is when parents give their children baskets of candy. Among those candies are frequently jelly beans. In the jelly beans are the licorice ones, which are black. Glycyrrhizin is what gives them their distinctive flavor.
Licorice is by nature a black product. Calling it black licorice is redundant. But that’s how things have evolved. While my wife enjoys ‘red licorice’ — which isn’t licorice at all because it has no glycyrrhizin in it — real licorice is my candy choice. Love the stuff. Naturally, it has its drawbacks (what in life doesn’t?); in the case of licorice, glycyrrhizin can have toxic side effects if too much is consumed. Keeping that in mind, I limit my licorice addiction, substituting bullseyes when a sugar fix is needed.
Michael Seidel, writer 
If you like the taste without the sugar, you can try fennel or anise seed😊
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Oh, I’ve tried that. I’ve had an anise liquor, too. Woof.
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It’s funny, I enjoy anise in baking (biscotti) and fennel in savory cooking but licorice candy is ick for me
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I love encountering both those things in biscotti, and there’s a wonderful Italian bakery in Pittsburgh where I go to get a fix. I can use one with anise now to go with my coffee. Cheers
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