Chicory
Chicory root (Cichorium intybus) is a dried botanical with two distinct profiles: roasted root develops a dark, coffee-like flavour, while unroasted root remains milder, earthy and faintly sweet. It is used across coffee alternatives, herbal tea, food and beverage formulations.
At Austral Herbs, we supply certified organic chicory root in roasted and unroasted cut grades and powders. Our range also includes a roasted dandelion and chicory blend.
Key Takeaways
- Botanical Note: Cichorium intybus. A blue-flowered plant in the Asteraceae family, cultivated commercially for its root.
- Native Range: Native to Europe, western Asia and North Africa, with a long history of cultivation across Europe. The sourcing origin of supplied products may vary.
- Available Variants: Roasted and unroasted chicory root in multiple cut grades and powders, with certified organic options.
- Traditional Use: Roasted chicory root has a long history as a caffeine-free coffee alternative, while unroasted root has also featured in traditional herbal practices. Research has explored chicory’s nutritional properties, although this does not establish therapeutic benefits for Austral Herbs products.[1]
Chicory Specifications & Characteristics
Available in certified organic quality across our chicory root range to suit your formulation needs.
What is Chicory?
Chicory (Cichorium intybus) is a blue-flowered plant in the daisy family, native to Europe, western Asia and North Africa. The part we supply is the root: a firm, tapering root that is dried and then either roasted or left unroasted. Roasting darkens the root and develops the rich, distinctive flavour people recognise in a chicory brew.
In traditional practice, the dried root has been simmered in water or milled for brewing, methods used across Europe for generations. Chicory root also has a history of use in traditional herbal practices, including preparations associated with digestive wellbeing. These historical uses do not establish therapeutic benefits from consuming chicory products.[1]
At Austral Herbs, we supply certified organic chicory root in roasted and unroasted cut grades and powders. Our chicory is processed in a HACCP-certified facility, with formats suited to brewing, extraction, food production and beverage formulation.
Traditional Uses of Chicory
Chicory root has a long history in European food and herbal traditions, with roasted root used as a coffee alternative and unroasted root valued for its naturally occurring fibre and bitter plant compounds.
Naturally Occurring Inulin and Digestive Health
Chicory root naturally contains inulin, a dietary fibre studied for its prebiotic properties and potential role in digestive health. Research has explored how chicory inulin interacts with the gut microbiota, although findings involving isolated inulin or specific preparations do not establish digestive health benefits from consuming dried chicory root.[1]
Traditionally Used as a Caffeine-Free Coffee Alternative
Roasted chicory root has a long history as a caffeine-free coffee alternative, particularly in European brewing traditions. Its rich, earthy flavour made it a useful ingredient in coffee substitutes and blends, a tradition that continues in modern herbal beverages and coffee-style formulations.[1]
Antioxidant and Anti-Inflammatory Research
The root carries naturally occurring plant compounds called sesquiterpene lactones, which are what give chicory its bitter edge. These compounds have been investigated for their potential antioxidant and anti-inflammatory properties, although further research is needed to understand their effects and relevance in humans.[3]
This information is provided for historical and traditional context only and does not constitute a therapeutic claim about our ingredients.
If you’re pregnant, breastfeeding, taking medication or managing a health condition, we recommend speaking with a qualified healthcare professional before adding chicory to your routine.
What Industries Can Chicory Be Used In?
Chicory suits a range of industries because its characteristics change with roasting. Roasted chicory has a darker colour and stronger flavour, while unroasted chicory has a milder profile.
Culinary
Chefs and café kitchens brew roasted chicory root as a coffee alternative and simmer it into braises, glazes and dessert syrups. Its roasted flavour can complement rich stocks and desserts, adding depth to both savoury and sweet applications. The 4–10 mm cut is ideal for steeping and slow simmering in kitchens.
Food Manufacturing
Product developers incorporate roasted chicory powder into biscuits, cereals, snack bars and instant drink bases. Finely milled roasted chicory powder can be used in dry formulations, contributing a distinctive roasted flavour. Food manufacturers comparing dried ingredients for food makers with liquid extracts may prefer powdered formats for their storage and handling convenience.
Beverage Manufacturing
Beverage manufacturers extract chicory root for caffeine-free coffee-style drinks, ready-to-drink blends and functional formulations. Unroasted chicory root offers a milder flavour and naturally occurring inulin, while roasted grades can contribute darker colour and coffee-like notes. The 10–20 mm cut may suit longer extraction processes, depending on equipment and formulation. Our guide to dried ingredients in beverage manufacturing explores broader considerations when using dried botanicals.
For broader sourcing considerations, see our guide to sourcing quality dried herbs and spices for beverage manufacturers.
Tea
Tea blenders can use the 2–5 mm TBC cut in teabags and filter baskets, where smaller pieces may suit shorter infusion times. Roasted chicory provides a rich, caffeine-free base that complements lighter leaves and flowers in herbal tea blends. It also suits breakfast-style blends, and our guide to crafting teas with dried botanicals explores how these recipes are developed.
Creative
Makers and artists use chicory root for botanical dyeing, resin work, papermaking and dried arrangements. Its natural colour and texture can contribute to craft applications, while larger cut pieces may be suitable for botanical displays and product styling.
Shop Our Chicory Collection
Our chicory range includes roasted and unroasted root in cut and powdered formats. The main differences are roast level, cut size and whether the ingredient will be brewed, extracted or blended directly into a formulation.
Roasted Chicory Root TBC Organic
The finest of our cut grades at 2–5 mm, this trimmed, broken and cut roasted root is suited to teabag filling, filter baskets and infusions. It suits tea brands and beverage makers looking for a smaller cut for roasted botanical blends.
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Chicory Root Roasted Powder Organic
Milled from roasted root into a fine powder, this variant suits drink mixes, baking and dry blends where a powdered ingredient is preferred. It is ideal for food manufacturers and home cooks where a roasted flavour is required without visible pieces of root.
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Chicory Root Roasted Organic
Roasted and cut to 4–10 mm, this versatile grade suits a range of brewing, cooking and food and beverage applications. It can be used for stovetop brewing, hot extraction and slow cooking, depending on the preparation method.
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Chicory Root Organic Powder
This finely milled, unroasted chicory powder has a lighter colour and milder, earthy flavour than roasted chicory powder. Formulators may choose this variant for its naturally occurring inulin and understated flavour profile, particularly where a dark, roasted character is not required.
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Chicory Root Organic
Our largest cut grade, at 10–20 mm, contains unroasted chicory root in larger pieces. It is suitable for longer water extraction processes where larger root pieces are ideal for handling and filtration. Applications include batch beverage extraction and culinary preparations.
Shop NowFrequently Asked Questions
What is the difference between roasted and unroasted chicory root?
Unroasted chicory root has a lighter colour and milder, earthy flavour, while roasting develops a darker colour and distinctive coffee-like taste. Roasted variants suit coffee alternatives, herbal blends and baking, while unroasted variants are used where a milder flavour or naturally occurring inulin is of interest.[1]
Which cut size suits my brewing or manufacturing method?
Cut size and roast level depends on the intended application. The roasted 2–5 mm TBC grade suits teabags and filter baskets, while the roasted 4–10 mm grade can be used for steeping and stovetop brewing. The unroasted 10–20 mm grade may suit longer extraction processes, while powders are ideal for drinks, baking and dry blends where cut root is not required.
Is chicory gluten free?
Chicory root is naturally gluten-free because it is not a gluten-containing grain. However, manufacturers making gluten-free claims should confirm the relevant product specifications and processing conditions, including potential cross-contact with gluten-containing ingredients.
Should I choose roasted or unroasted chicory root powder?
Roasted chicory root powder provides a darker colour and distinctive coffee-like flavour, making it suitable for coffee alternatives, baking and beverage blends. Unroasted chicory root powder offers a lighter colour and milder, earthy profile for formulations where a strong roasted flavour is not necessary. Both are powdered root ingredients, but their flavour characteristics and intended applications differ.
Why Choose Austral Herbs for Chicory?
Austral Herbs has supplied dried botanicals to Australian businesses since 1996, with certified organic chicory options for tea, food, beverage and botanical applications. Our range includes roasted and unroasted cut root, powders and a roasted dandelion and chicory blend.
Our chicory is sourced through established supplier networks and processed in a HACCP-certified facility, with organic options certified by ACO. With several roast and cut formats available, our chicory range is suited to coffee-alternative brands, tea companies, food and beverage manufacturers and other businesses looking to source consistent botanical ingredients.
Pairs Well With
Chicory blends well with botanicals that either complement its roasted character or offer a contrasting flavour.
Dandelion Root
Roasted dandelion root shares chicory’s deep, toasted character, making the two a natural base for caffeine-free coffee alternatives and darker herbal blends.
Cinnamon
Cinnamon adds warm sweetness and aromatic spice that can soften chicory’s roasted bitterness. The pairing works well in coffee-style blends, chai-inspired drinks and baked formulations.
Ginger
Ginger adds warmth and a citrusy edge that can work well with chicory’s heavier roasted profile. It works particularly well in warm beverages and spiced botanical blends.
Peppermint
Peppermint brings a cool, refreshing note that contrasts with chicory’s earthy depth. The pairing suits herbal teas where a darker base benefits from a fresher finish. For more on its formats and applications, see our guide to peppermint as a herbal ingredient.
Reishi Mushroom
Reishi has a woody, earthy flavour profile that can complement roasted chicory in robust botanical powders and coffee-style beverage blends.
References
- Back to the Roots: Revisiting the Use of the Fiber-Rich Cichorium intybus. https://pmc.ncbi.nlm.nih.gov/articles/PMC7360457/
- Cichorium intybus: Traditional Uses, Phytochemistry and Pharmacology. https://pmc.ncbi.nlm.nih.gov/articles/PMC5745685/
- Chicory: Understanding the Effects and Effectors of This Functional Food. https://pmc.ncbi.nlm.nih.gov/articles/PMC8912540/
Disclaimer: The information provided on this page is for educational and informational purposes only and is not intended as medical advice. Any references to traditional or historical uses are for context only and do not represent any therapeutic claims for the products supplied by Austral Herbs.
Austral Herbs supplies ingredients only and does not claim that any products are intended to diagnose, treat, cure, or prevent any disease. Customers should consult a qualified healthcare professional before using any ingredients, particularly if pregnant, breastfeeding, taking medication, or managing a medical condition.
Customers are responsible for ensuring that any finished products manufactured, marketed, or supplied using these ingredients comply with all applicable Australian laws and regulations, including those administered by the Therapeutic Goods Administration (TGA) and relevant food standards legislation.
