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
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