So I’ve always loved my coffee. Coffee IS my morning. The taste, when it hits my mouth says to me, “Good morning sunshine! Another beautiful day awaits.” Anyway I recently found out about Ricoffy Coffee from South Africa. I was pleasantly surprised at how it gives the coffee a nice, almost sweet twist. So let’s find out what this Chicory is shall we?
The chicory plant is Cichorium intybus , is a purplish-blue flowers that open and close at the exact same time each day. Chicory is common in North American and in Europe. Although chicory leaves are used in food (they are often known as endive, frisée, escarole or radicchio), chicory’s roots are the parts used to make ‘chicory.’
Each chicory plant has a single, long, thick root (known as a ‘tap root’). Chicory root is roasted before it is brewed, but it can also be boiled and eaten like a vegetable.
Chicory is one of the oldest recorded types of plants. Chicory is native to Northern Africa, Western Asia and Europe, and its cultivation is thought to have originated in Egypt in ancient times. Later, chicory was grown by Medieval monks in Europe (at which time commonly added to coffee by the Dutch). It was brought to North America in the 1700s and has been a popular coffee substitute or an ingredient in coffee in France since around 1800.
Across history, there have been many substitutes for coffee when coffee was unavailable, including roasted acorns, yams and a variety of local grains, but chicory tends to be the preferred coffee substitute, and in some circles it is even used when coffee is available and cheap.