Drinks & liquids · Coffee alternatives
Roasted ground chicory root
Dried, roasted and ground chicory root, brewed alone or blended with coffee for a dark, bitter, caffeine-free cup.
Also called: chicory, chicory root, ground chicory, coffee chicory, chicorée
Around the world: chicorée (fr) · chikori (ta)
What it is
The taproot of the chicory plant, cut, dried, roasted until dark brown and ground. Brewed, it tastes roasty and bitter like coffee but contains no caffeine. It is blended with coffee in South Indian filter coffee powders, in New Orleans-style coffee and in many French breakfast blends, and drunk on its own as a coffee alternative.
Cichorium intybus
How it’s used
- Blended 20–30% into coffee for filter coffee and café au lait
- Brewed on its own as a caffeine-free coffee-style drink
- In South Indian filter coffee powder
Characteristics
- Taste
- Bitter, woody and slightly sweet, with a heavier body than coffee and no acidity.
- When cooked
- Dissolves and colours water quickly; brews darker and stronger than the same weight of coffee, so use less.
- Sold as
- ground, powder
- Cooking uses
- Commonly cooked
- Common in
- South Indian, French, Southern US
Storage
Cool, dry and dark. Keep tightly closed; it absorbs moisture from the air and clumps.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Chicory root is high in inulin, a fibre that can cause wind or bloating in large amounts.
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Roasted ground barley (orzo) — Milder and more malty; caffeine-free.
Related ingredients
Recipes with roasted ground chicory root
Chicory coffee (café au lait style)
Southern US · 7 min · Vegetarian