Chicory Root
Chicory root is cut and dried from the Cichorium intybus plant, leaving pale, fibrous pieces. Brewed, it is earthy and slightly nutty with a mild bitterness, close enough to roasted coffee that it has stood in for it for generations.
The plant is native to Europe and is now cultivated across the globe.
How to use it
Brew it on its own, or blended with ground coffee, for a rich, full-bodied cup with no caffeine in it. It adds warm, nutty undertones to soups, stews and broths, steeps into a grounding herbal tea, and works in baked goods. Simmer the pieces rather than steeping them briefly; the flavour is locked into fibrous root and a short soak barely reaches it.
Details
| Ingredients | Dried cut chicory root. |
|---|---|
| Botanical name | Cichorium intybus |
| Sizes | 80g, 200g and 400g |
| Storage | Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. |
Also known as
| English | Chicory Root, Blue Sailors, Wild Succory, Coffee Weed |
|---|---|
| French | Chicorée sauvage |
| German | Gemeine Wegwarte |
| Arabic | الهندباء البرية (Al-Hindiba al-Bariyya) |
| Hindi | कसनी (Kasni) |
| Other | Chicory Coffee, Chicory Root Fiber, Italian Dandelion |
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