Latin Name: Chichorium intybus
History: Chicory grows wild in many parts of its native region of Europe. It has been used in the ancient world, as Romans used to call it Pliny. The roasted root came into use around 1800, when Italians and English used it as an additive to coffee. It contains no caffeine and may counter some effects of the coffee, such as jitteriness. The English passed a law in 1832 forbidding its use in coffee due to vast inclusion as an adulterant, but consumers had already developed such a liking that the law was repealed in 1840.
Aroma: Rich, sweet, roasted
Flavor Profile: Smoky, somewhat bitter
Culinary Applications: Coffee drinks
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