Roasted chicory root has a long history of use in traditional herbal practices and has become popular today as a coffee substitute for its deep, robust flavor. Typical preparations of roasted chicory root include decoctions, extractions, and infusions.
Belonging to the Asteraceae family, chicory is a larger relative of the dandelion. Its large taproot has been used as a coffee substitute for generations, especially when coffee was unavailable.
Botanical Name: Cichorium intybus
Origin: India
This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.
