Overview

Chicory roots are the taproots of a cultivated variety of the common chicory plant, Cichorium intybus var. sativum. The roots are baked, roasted, and ground for use as a coffee substitute or coffee additive, contributing a bitter, earthy, slightly woody flavor. They are most commonly consumed as a beverage ingredient rather than as a whole food.

Origin and history

Chicory is native to Europe and parts of western Asia, and its roots have been used as a coffee substitute since at least the 18th century in Europe [1]. The practice became widespread during coffee shortages, notably during the Napoleonic blockade of continental Europe in the early 1800s, when the French sought alternatives to imported coffee [2]. In the United States, chicory-root coffee became popular in New Orleans during the Civil War-era Union blockade of Southern ports, and the tradition has persisted in the region [3]. In India, chicory is blended with coffee in South Indian filter coffee, a practice that dates to the British colonial period when coffee was expensive and chicory served as an extender [1].

Varieties and aliases

  • Root chicory (Cichorium intybus var. sativum), the cultivated variety grown specifically for its roots.
  • The plant is also known as common chicory, blue daisy, or blue dandelion, though these names more often refer to the wild or leaf varieties.
  • In French, chicorée; in Italian, cicoria; in Hindi, kasni or chicori.

Culinary uses

Chicory roots are almost never eaten raw or whole. They are harvested, cleaned, chopped, roasted until dark, and ground into a powder. This powder is brewed alone as a caffeine-free coffee substitute or blended with coffee grounds to add body, bitterness, and a darker color [2]. In New Orleans-style coffee, chicory is typically blended at a ratio of about 30 percent chicory to 70 percent coffee. In South Indian filter coffee, roasted chicory is mixed with coffee beans before grinding, producing a strong, dark decoction that is served with milk and sugar. Chicory root extract is also used as a flavoring in some commercial coffee products and as a source of inulin, a dietary fiber used in processed foods [1].

Cross-cuisine context

Comparison-by-function: roasted chicory root serves the same role as roasted barley or dandelion root in other caffeine-free coffee substitutes, but its flavor profile is distinctly more bitter and woody.

Notes for cooks

  • Chicory root powder is significantly more bitter than coffee. Start with a 1:4 ratio of chicory to coffee when blending, and adjust to taste.
  • Store ground chicory in an airtight container away from light and heat. It retains potency for several months but loses aromatic intensity faster than coffee.
  • For a caffeine-free brew, use 1 to 2 teaspoons of ground chicory per cup of water, steeped for 4 to 5 minutes. The resulting liquid will be dark but thin-bodied compared to coffee.