Licorice may look similar on both sides of the Atlantic, but the experience can be surprisingly different.
Taste a classic American black twist beside a traditional European piece, and you’ll notice more than a subtle shift. The sweetness feels different. The texture behaves differently. Even the aroma carries a different character.
American and European licorice are shaped by distinct traditions — one driven largely by confectionery sweetness, the other more closely tied to the flavor of the root itself.
Understanding those differences helps explain why European licorice tastes different — and why many people describe it as deeper, smoother, or more complex.
Flavor: Licorice Root vs Anise
One of the most important distinctions lies in what creates the “licorice” flavor.
Traditional European black licorice typically relies on concentrated licorice root extract derived from Glycyrrhiza glabra. That extract carries natural sweetness along with earthy, slightly bitter botanical notes. The flavor feels rounded and layered, with depth that unfolds gradually.
In the United States, many black licorice candies use anise oil as a primary flavoring component. Anise has a bright, aromatic sweetness that resembles licorice but lacks the same earthy complexity as the root. While some American brands do include real licorice extract, the flavor profile is often lighter and more confection-forward.
This difference explains why European black licorice can taste smoother and more balanced, while certain American varieties feel sharper or more overtly sweet.
It isn’t necessarily stronger.
It’s rooted differently.
Texture: Tradition and Formulation
Texture is another key difference — and it’s more nuanced than “firm versus soft.”
Some traditional European black licorice styles, particularly in Northern Europe, are firm and dense. These concentrated varieties release flavor slowly, emphasizing botanical depth over immediate sweetness.
But European licorice is not universally firm.
Filled European licorice ropes and layered varieties are often soft and pliable — sometimes even softer than classic American twists. The addition of cream or fruit fillings introduces moisture and elasticity, creating a tender chew while still maintaining root-based flavor.
American licorice twists, by contrast, are commonly formulated with wheat flour, corn syrup, and stabilizers. This produces a chewy, slightly gummy structure that emphasizes sweetness and consistency.
The difference isn’t about hardness. It’s about how each tradition approaches structure — whether to highlight extract purity or confection comfort.
Sweetness and Balance
American licorice tends to prioritize sweetness. Even black varieties often lean toward a sugary profile designed for broad appeal. Red twists, which typically contain no actual licorice root, reinforce that confectionery direction.
European licorice frequently balances sweetness with bitterness and herbal undertones. In countries like the Netherlands and Italy, sweetness is not always the dominant note. The flavor may feel less sugary but more rounded, with a longer finish.
This is why some first-time tasters describe European licorice as “less sweet” — even when sugar content is similar. The balance shifts perception.
Cultural Expectations
Licorice developed differently in each region.
In much of Europe, it retained closer ties to its botanical origins. Extract purity, texture variation, and regional preferences shaped how it evolved. In much of Europe, it retained closer ties to its botanical origins. Regions like southern Italy developed traditions centered around Calabrian licorice and concentrated extract. Salty licorice in the Netherlands, dense black blocks in Italy, and filled ropes in Spain all reflect local taste traditions.
In the United States, licorice became a mainstream confection. Soft twists and candy-style formulations prioritized accessibility and consistency.
Over time, those differences shaped expectations. American consumers often anticipate sweetness and softness. European consumers expect variation — from soft and filled to firm and intensely herbal.
Neither tradition is inherently better.
They simply express different values.
Why European Licorice Tastes Different
When people ask why European licorice tastes different, the answer usually comes down to three factors:
The reliance on real licorice root extract.
The balance between sweetness and botanical depth.
The structural differences that affect how flavor is released.
Together, those elements create a candy that often feels more layered and less sugar-driven.
For some, that first bite is unexpected.
For others, it becomes the standard.
Licorice may share a name across continents, but it carries different histories in every strand and rope.
The next time you compare a sweet American twist with a European licorice rope, you’re not just tasting candy.
You’re tasting two traditions shaped by different ideas of what licorice should be.