Roasted Chicory Root is best known for its use in coffee. Made famous by New Orleans chicory coffee, this rich brown coarse ground root has been featured as a coffee substitute throughout Rome, Europe, and the Americas often during times of scarcity and economic turmoil.
Chicory is native to Europe, and has a bitter, earthy, coffee-like flavor when ground. But being a supplement to coffee is not all this little root is good for. Chicory is also used by beer brewers to bring rich flavors to stouts, and Belgian blond ales. It also pairs well with artichokes, goat cheese, salmon, cauliflower, dill spice, creme, and chocolate. Use chicory in a baked fish meal, or a bitter semi-sweet dessert dish.
If well dried and preserved, chicory root has a long and stable shelf life.
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