With our in-house ginger liquorice we can show how liquorice is produced. I spent three days as a client in the laboratory, specialised in creating sweets. 5 kilos of "basic liquorice recipe" were cooked, divided into portions and seasoned with different ginger flavors. After cooling it was tasted and the recipe of the best tasting variant was purchased. "My" ginger flavor brought from Berlin, the ginger macerate from the Prussian Spirits Manufactory in Berlin obtained by cold extraction, was clearly the winner. In addition to the ginger arées, a cinnamon glaze dragée and a sea salt liquorice with gum arabic have now been commissioned. And don't forget the kadó-letten - powdered liquorice pastilles with and without ginger.