Everybody knows I love licorice. I’m a connoisseur who knows types from around the world and appreciates all the many varying tastes, from pellets to rope to salted fish. All sorts of people have given me licorice as presents, often from trips abroad. (Thanks, everyone!) I brought home about a kilo from Iceland. I have this blog about it, updated when I find new varieties. So: I’m a big fan.
Anyway, it finally happened: came across a licorice so hardcore, so salty, so acrid, so DISGUSTING I just can’t eat it. It’s from the Iceland haul and the name, Djöflar, translates as Demons (I learned later). The description on the bag says “stuffed licorice with powerful salmiac” and also “super strong.” I’ve had all sorts of salty licorice with salmiac* — anyone who’s had Dutch “coin” licorice will be familiar. That’s not for everyone, to put it mildly, but I like it. To a point. This Demon stuff is for NO ONE.
So, to describe: I opened the bag a couple weeks ago and, seeing the picture of the front, thought I knew what I was in for. So I ripped the corner open and popped one of these stuffed logs in my mouth. Even before I could bite down on it, it was like my tongue and my mouth and my body knew I should not be eating it. It wasn’t “salty,” it was like pure salt, but with ammonia mixed in. Like it’s a big chunk of poison, not just a little salty. It stings your mouth! I tried to keep eating it but ultimately spit it out. Unheard of! Waited a couple weeks and try it again and it wasn’t my imagination. This is the most vile form of licorice I’ve ever found. (Not the most vile food; that is most certainly durian.)
* Salmiac: extra special salt added to certain types of Northern European licorice. I basically compare it to ammonia because it burns. I’m not sure what compelled anyone to add this to a food, but it’s definitely a thing.
Here’s what Wikipedia has to say:
“Salty liquorice, salmiak liquorice or salmiac liquorice, is a variety of liquorice flavoured with salmiak salt (sal ammoniac; ammonium chloride), and is a common confection found in the Nordic countries, Benelux, and northern Germany. Salmiak salt gives salty liquorice an astringent, salty taste, akin to that of tannins—a characteristic of red wines, which adds bitterness and astringency to the flavour. Consuming salmiak liquorice can stimulate either a savoury or non-savoury palate and response. Anise oil can also be an additional main ingredient in salty liquorice. Extra-salty liquorice is additionally coated with salmiak salt or salmiak powder, or sometimes table salt.”
