Large-rooted Chicory

Large-rooted Chicory -

Is cultivated chiefly for the sake of its root, which attains a length of ten to fourteen inches and a diameter of about two inches and produces the "Chicory" consumed in large quantities as an addition to coffee (which see). It is kiln-dried, sliced, roasted with a little oil and ground into different sizes, from pieces the size of a coffee bean down to "fine pulverized." When raw it is white and fleshy in appearance, but when roasted it resembles roasted coffee. Unlike coffee, it contains no caffeine, but it has a bitter principle and a volatile oil and the roasting brings out an aroma.

Roasted Chicory is highly absorbent of moisture, and should therefore be always kept in closed bottles or canisters, etc.

Chicory root is also used in Europe as a vegetable and the young blanched shoots, forced in dark cellars, principally in winter, are the Barbe de Capucin, "Monk's Beard," of the famous French salad of that name. A similar, though not quite so delicate, product is obtained by similar treatment of Common Chicory.

For Witloof Chicory see ENDIVE.

Arround Large-rooted Chicory in The Grocer's Encyclopedia


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