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- To be enjoyed with passion -

The excellence of liquorice

AN EVER-GROWING MARKET

Today’s health-conscious consumers expect and recognise the beneficial properties of liquorice, seeing it as natural product. They are therefore aware of the various ways in which liquorice is used to achieve its beneficial effects (teas, infusions, decoctions) and increasingly use it as a cooking ingredient.
Liquorice is seen as a healthy alternative to other confectionary.

LIQUORICE IDENTIKIT

Liquorice (Glycyrrhiza glabra)
is a perennial plant that grows to about a metre in height.
Its red-blueish blossom appears in springtime.
Grouped in racemes at the axil of the leaves, its fruit form elongated pods containing black oval seeds. Used in medicine in ancient Egypt and India, its curative powers were also known in Greek and Roman times.
Liquorice is the confectionary ingredient par excellence. Perfect for consumers looking for intense flavours and beneficial effects.
It is used in the confectionery, liqueur and cosmetics industries.

HOW IT GROWS

3 YEARS OF VEGETATIVE CYCLE

Particular attention is given to the phase of extirpation and drying.

BIRTHPLACE

Liquorice production is concentrated
in Europe, the Middle East and Asia:
Spain, France, Italy (in particular Calabria), Greece,
Turkey, Russia, Syria, Iran, Iraq, Afghanistan, China and Mongolia.

It grows spontaneously
in almost every continent

THE BENEFITS OF LIQUORICE

Glycyrrhizin is a tribasic acid contained in the root, well-known for its positive effects on health.

Emollient
Refreshing
Diuretic
Expectorant
Bacteriostatic
Decongestant
Aphrodisiac
Antiphlogistic
Anti-toxic
Anorexic
Digestive

WHAT IT CONTAINS

The active substance glycyrrizic acid is present in the plant in the form of ammonium salt, water-soluble derivative, of sweet taste, which is due to the characteristic taste of the Liquorice Root.

HARVESTING TIME

Harvesting is very carefully performed in the autumn.
In the months of September, October and November.

The roots of 3-4 years
are harvested

SIREA, THE PROCESSING PHASES

The raw material is carefully selected and processed
in our manufacturing plant before the various ranges of flavour and shape are produced and then carefully packaged.

PRODUCTION

The production cycle is summarized in the following steps:
root defibration, extraction for cooking, purification and filtration, concentration in blocks, extrusion, steam polishing, drying, packaging.

A huge range of products

Pure Frantumata
Mint Frantumata
Pure Tronchetto
Mint Tronchetto
Citrus Fruits Tronchetto
Aniseed Tronchetto
Pure Spezzatina
Ginseng Liquorice Mini-disc
Oronero Hearts
Oronero Stars
Pure Mini-lozenge
Aniseed Mini-lozenge
Mint Mini-lozenge
Pure Liquorice Mini-Tronchetto
Mint Liquorice Mini-Tronchetto
Vanilla Liquorice Mini-Tronchetto
Violet Liquorice Mini-Tronchetto
Eucalyptus Liquorice Maxi-Tronchetto
Terracattù
Tosca Disc
Liquorice Balls
Liquorice Roots
Sfizia Liquorice & Mint Filled Candy with Stevia

Sirea
responds to different
consumption needs

FORMATS

The Sirea range is characterized by different shapes and tastes created ad hoc to demonstrate the company's production capacity in creating different, innovative and unique formats on the market.

Co-packing

Tailored recipes

Thanks to our long history of liquorice manufacturing we are able to produce a vast range of types, shapes and recipes to suit all customer requests. 

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