Family Asteraceae

Grown along the banks of the Nile and across Italy, chicory root is most commonly roasted and ground and used as a caffeine-free alternative (or additive) to coffee. The French began adding chicory root to coffee during the French Revolution, when coffee beans were scarce. The Americans did the same thing during World War II when coffee imports were halted. In many parts of the world, including the Mediterranean region, India, and New Orleans, chicory root is still a common coffee additive. Although slightly bitter itself, the root softens the bitterness of coffee beans and enhances their earthy richness.