Chicorium intybus Chicory Root is commonly baked, ground, & used as a coffee substitute & additive, mainly in the Mediterranean region, although its use as a coffee additive is also very popular in parts of Southeast Asia & America. The root gained its majority of popularity as a coffee substitute in poorer economic areas during the 1930?s. Craft brewers use roasted chicory to add flavor to their stouts & other styles brewed with coffee & roasted malts.
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