The liquorice equator runs through Germany

In Germany, there is the white sausage equator and the liquorice equator, depending on whether you look from south to north or north to south. The world of (good) flavour is divided around Kassel. Roughly speaking: on this side of the ‘border’ it is loved, on the other side it is almost dressed up: the white sausage, the liquorice.

The curious thing about liquorice is that the raw material (liquorice root) grows in the south of Europe and is eaten in all varieties and recipes in the north. The Finns are world champions in per capita liquorice consumption!
The upper half - northern Germany and all Scandinavian countries including Iceland - have been familiar with liquorice since childhood, know what it is made from and also like it salty. The lower half - southern Germany, Austria and Switzerland - at least recognises the liquorice snail, suspects bear droppings in the liquorice recipe and shakes its head when it gets salty.
Beyond the Alps, things get liquoricey again. Liquorice grows in Italy, France and Spain and can be found in grappa, for example. Pure liquorice, finely ground, is used in pasta and also enriches the cuisine of many ice cream parlours and star chefs as a spice.

Funnily enough, the liquorice equator runs through the middle of Europe, right across Germany, and divides liquorice lovers into two camps.