Persian and International Confectionary
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He survived the war, but the E. In autumn, they are cafe latte and peanut butter. Trade Kings, a Zambian-owned company founded in , manufactured Boom Detergent Paste and imported foreign candy. But when its trade partnership fell through, the company decided to produce its own candy in Zambia. Now, its Amazon Pops are a signature product, and the company manufactures tons of candy a year.
The pops are also popular in Tanzania and South Africa, where Trade Kings claims that it opened the largest candy-manufacturing line in the Southern Hemisphere in The treats come in flavors like black cherry, strawberry and pink lemonade. He needed to figure out what to do with a bunch of leftover pineapple-flavored marshmallow from another product, so he covered it in chocolate and christened it the Pineapple Chunk. Over the years, Pineapple Chunks — or Pineapple Lumps, depending on the manufacturer — became a classic candy in New Zealand, and Cadbury manufactured its own version until ending production of it in the country earlier this year; now Rainbow Confectionery makes Pineapple Lumps.
Tamarind, a pulpy, sweet-and-sour fruit, is a common flavor of candies in Latin America. Pelon Pelo Rico hit the market in and sells several hundred million units a year in Mexico. Today the candy is also distributed in some countries in the Maghreb region North Africa and in parts of Europe.
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Taichiro Morinaga, the founder of the company behind Hi-Chew, grew up poor in Japan. In , at 23, he moved to the United States, where he experienced candy for the first time and decided to become a candy maker. Eleven years later, he opened the Morinaga Western Confectionery Shop in Tokyo, and in it was the first Japanese candy company to produce chocolate.
Years later, while searching for a gumlike candy that you can actually swallow so as to avoid the rude act of removing food from your mouth, he came up with the predecessor of the Hi-Chew, a Starburst-like candy with a softer texture. Since , more than Hi-Chew flavors have been on the market. The company was originally started by a Lithuanian immigrant who began his business making chocolate in the s. Originally available only in licorice flavor, the packs of candies now come in four varieties. Centuries later, monks in Flavigny began making candies with the seeds, attracting fans, including, reportedly, Louis IX.
Today, the process is basically the same, with candy makers covering a single, two-milligram anise seed with layers of sugary syrup until it builds up into a hard candy that weighs a gram. Shokolad Para, which translates as cow chocolate, was introduced in as Shamnunit but in the s was renamed because of the picture of a cow on its wrapper. Originally only available with milk chocolate, it is now available with everything from nougat to puffed rice to popping candy.
Elise Craig is a freelance writer and the managing editor of Pop-Up Magazine. At one point in the article, Strode visits a Finnish town near the Russian border and meets the local sheriff. For sentimental reasons, this sheriff carries around a dagger, which he hands to Strode. Apparently a previous owner used the blade to fend off six attackers. I saw the finish of the fight — it was a glorious display of sisu. The sheriff slips the knife back into its leather holster and gazes to the east.
I smiled at the pleasing symmetry. Granted, my surname does not double as an active verb, not even in Italian. Also, I was going to Finland to report an article on salty licorice. But otherwise, our tasks were not dissimilar. Strode had introduced his readers to a word that explained a distant country and its underlying values.
I would try to do the same, only with a really weird flavor of candy. Or umami, for that matter, This adds. Not everybody likes licorice, but the people who like licorice really like licorice. Certain brands packaged themselves like breath mints, in stylish cardboard packs, to appeal directly to adults. Which is saying something, because tiny Finland tends to punch far above its weight when it comes to candy appetites over all.
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A study by the London-based market-research firm Euromonitor International ranked the country fifth worldwide in per capita candy consumption. Three other salty-licorice countries, Sweden, the Netherlands and Norway, placed third, ninth and 10th. Americans, meanwhile, came in at a dismal 18th. Correlation does not mean causation, but come on, this is totally causation, right? All those salty-licorice countries clustered at the very top? Annala had offered to arrange a salty-licorice tasting for me in Helsinki, as well as convene a meeting of the F.
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The first gala took place in , shortly after the founding of the F. What can I say? We dug whips. By Nordic standards, however, my licorice palate lacked sophistication. The house specialty, fried Baltic herring, comes stacked like kindling on an oversize plate.
tf.nn.threadsol.com/dofyt-cell-number.php Annala greeted me from a booth. In picturing him, a middle-aged professional obsessed enough with his favorite candy to start a fan club, I expected some combination of zany and plump, but he turned out to be a trim man with a neat, graying beard, pale blue eyes and a slight air of Nordic melancholy. He apologized for his low energy: He was just recovering from the flu.
In the book, Annala traces the origins of salty licorice to earlyth-century pharmacies, when chemists in Finland and parts of Scandinavia began selling salmiakki as a cough medicine. Ammonium chloride acts as an expectorant, which adds credence to the commonly cited theory that the people in certain colder climates were initially drawn to salty licorice for health reasons. The salmiakki most often came in powdered form in little envelopes, though syrups and diamond-shaped lozenges were also available. Salmiakki , like traditional licorice, is made from licorice root, which is mixed with wheat flour and turned into a paste that is generally dyed black.
The natural color of licorice-root extract is closer to the ocher shade of powdered salmiakki. Even before the addition of ammonium chloride, licorice root had been used as a respiratory and digestive aid for millenniums.
After our meal, Annala unzipped his backpack and removed a jar of salty licorice produced by one of his favorite salmiakki manufacturers, Namitupa, a small-batch label out of Ilmajoki, a town in southwestern Finland. The licorice was in powdered form, in the old pharmacy style, which Annala adored.
The F. Annala unscrewed the lid, instructed me to hold out my hand and tapped a modest pile into the center of my palm. Then he shrugged, apologetic.
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Not so aesthetic. I glanced around anxiously, feeling as though we should have maybe skulked off to a toilet stall before getting into this part of the interview.
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The powder was extremely fine and looked like ground cumin. But then a friend heard about the article and ended up bringing some Dutch salty licorice — a gift from a Scandinavian ex-girlfriend — to a bar one afternoon, so I broke down and tried it.
Having seen a series of YouTube videos involving non-salty-licorice-country children being tricked into eating salty licorice, I have to admit: I expected worse. The Dutch candy, a coin-size black disc, had a mild saltiness that canceled out the licorice flavor, but just barely, leaving me feeling as if I were gnawing on a savory leather button. Quite strong stuff. Had I expected things to proceed more in the fashion of a genteel tasting at a Lexington whiskey distillery and less like, say, a scene from a William S.