Liquorice - Dictionary

Pectin is found in solid plant components such as stems, peels and leaves. When fruit is boiled down, gels or jelly are formed. In the food industry, pectin is used as a gelling agent.

In 1760, pharmacist George Dunhill added sugar and flour to medicinal liquorice. This resulted in the first liquorice dough and thus a liquorice recipe that could be flavoured and stamped. Embossing by hand with the stamp of the local Pontefract Castle served as a mark of quality. Among the traders of the 18th century, the pharmacist George Dunhill was the most important. By the end of the 19th century,
 demand for liquorice exceeded the supply capacity of the liquorice farmers in Pontefract. Succus liquiriziae was then imported, mostly from Turkey.