A branching perennial plant (Cichorium Intybus) with bright blue flowers, growing wild in Europe, Asia, and America; also cultivated for its roots and as a salad plant; succory; wild endive. See Endive.
The root, which is roasted for mixing with coffee.
The roasted ground roots of a variety of perennial herbs related to the radicchio and curly endive. Caffeine-averse Germans discovered that chicory could be processed into a coffee substitute. In New Orleans, chicory spiked coffee and/or Cafe Au Lait is very popular. Caffeine-averse Germans discovered that chicory could be processed into a coffee substitute.
a flavored coffee additive to make it stretch further with a bitter taste. From the root of the chicory plant.
A white root that is dried, roasted and ground, then combined with coffee for a distinctive taste.
a plant whose root is roasted and ground for use as a coffee substitute.
A bitter-acid with sweetish taste characteristics which is extracted from the root of the chicory plant. Sometimes used as a coffee substitute.
An herb whose roots are dried, ground, and roasted; used to flavor coffee
A family of leafy vegetables including endive and escarole that are often used interchangeably. Belgian endive is the most common chicory. Select chicory with smooth, firm spears that are closed with no browning at the edges. Store in a plastic bag in refrigerator for up to 5 days.
An addition or filler in coffee made from the plant, cichorsum intybus, the wild variety of which is a perennial but the cultivated plant an annual. The raw root is cut into slices, kiln dried, and then roasted in the same manner as coffee.
perennial Old World herb having rayed flower heads with blue florets cultivated for its root and its heads of crisp edible leaves used in salads
root of the chicory plant roasted and ground to substitute for or adulterate coffee
crisp spiky leaves with somewhat bitter taste
A complex bitter-acid and sweetish taste characteristic of the root of the chicory plant.
The root of the endive, roasted and ground, it is blended with coffee in New Orleans-style coffee.
A group of plants "Cichorium intybus" grown for their leaves which all have a distinctive slightly bitter flavor.
A bitter-tasting green, related to endive. Common in Southern cooking. Roasted roots are used to make a coffee style beverage, or coffee additive.
a bitter salad green with curly leaves and blue flowers. The roots are dried and ground into a coffee-like powder which is often used in Cajun and Creole cooking.
An endive relative with curly, slightly bitter leaves that are used in salads or cooked as greens. "Radicchio" is the red-leafed Italian chicory. "Succory," a coffee substitute, comes from the roasted, ground chicory roots.
Endive. The root of the chicory is used as a substitute or adulterant in coffee. Dried, ground and added to coffee for Louisiana chicory coffee.
Cichorium intybus Used as a tonic, diuretic and laxative. The roasted root is sometimes used in coffee mixtures or substitutes.
Chicory is the root of the endive, which is roasted and ground like coffee; it may be brewed straight, or blended with coffee.
Chicory is the common name given to the flowering plants in genus Cichorium of the family Asteraceae. There are two cultivated species, and four to six wild species.
