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all about chicory root the cultivated form of root chicory yields plump, straight taproots, like super-parsnips in appearance, and easier to harvest and process than those of its feral parent (think: substantial domesticated carrots versus their scrawny-rooted wild counterpart, queen anne's lace). raw
chicory root tastes bitter, but roasting transforms it. during the roasting process inulin (a prebiotic fiber) in the root is converted to oxymethylfurfurol, which has a coffee-like aroma (but not flavor). in terms of taste, chicory is unique: strong, toasty, and nutty, with suggestions of burned-sugar...
https://www.marthastewart.com/7616467/chicory-root-coffee