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cichorium intybus, a perennial plant native to eurasia and naturalized in the united states. there are several related varieties of chicory, and some are cultivated only for their crisply bitter salad leaves, like radicchio , endive, and puntarelle. another species gives us escarole and frisée. ground
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