Disclosed herein is a method of preparing flavored licorice root segments for consumption. Licorice roots are segmented to a predefined length to obtain licorice root segments. A flavoring mixture for flavoring the licorice root segments is prepared by mixing a flavoring substance and a carrier substance. The flavoring mixture may comprise about 1 part to about 40 parts by weight of the flavoring substance and about 100 parts by weight of the carrier substance. The flavoring substance contains flavoring elements. The carrier substance receives the flavoring elements from the flavoring substance in the prepared flavoring mixture. Flavor is imparted to the licorice root segments by immersing the licorice root segments in the prepared flavoring mixture. The received flavoring elements are transferred from the carrier substance to the licorice root segments. The transferred flavoring elements are absorbed by the immersed licorice root segments to yield flavored licorice root segments for consumption.