Chicory is a root of a plant sown and cultivated mainly in the lands of northern France. In addition to being local, the resulting drink is 100% vegetable and natural. No added sugars, no artificial flavors, and a pesticide-free culture for our organic range. The processing and roasting processes preserve its natural origin.
Cichorium intybus is a flowering plant belonging to the Asteraceae or Asteraceae family tree. Just like the daisy, the dandelion or even the artichoke. Some call it wild chicory, others bitter chicory. For our greatest pleasure, there are several varieties of chicory: those with leaves, such as endive or radicchio, those with roots.
The natural beverage that will be an alternative to coffee is most oft than not made with variety of root chicory, also called industrial chicory or beverage chicory.
Chicory (whether it is the plant, its leaves or its roots) was already used in antiquity by the Greeks and the Egyptians. They appreciated it for its medicinal virtues and consumed it for its benefits.
Today, and for more than a century, it is still appreciate for its flavor. The young leaves of Cichorium intybus can be eaten in salads, the roots grown by forcing (endives) can be used in many recipes, raw or cooked (delicious in a gratin!).
Using the big roots, hot drinks are made, it can replace coffee. The drinks are 100% of vegetable origin, natural and without added sugars. It is also one of the few roots consumed in infusion, hot or cold drinks.
Cultivated and sown in spring, chicory roots are harvested in autumn in the plains of northern France. From there, the Cichorium intybus is put into all its forms: the roots are transformed.
Dried, roasted, crushed, atomized: after all this roasting and transformation, we obtain chicory in all its forms. In beans or ground, it is used and mixed directly with coffee to reduce its taste and caffeine content.
In its concentrated liquid form, it is used as a hot drink or as a culinary aid (salty or sweet). In powder, it becomes soluble and mixes with water or milk. Its light caramelized taste distinguishes it from traditional coffee. Just like its lack of caffeine.
Cichorium intybus is naturally caffeine free. You will not find any caffeine inside. Thus, pure or as a plain hot drink, it can be consumed from morning until evening.
All drinks made from the roots: Soluble Plain, Liquid, Ground and Grain chicory are guaranteed caffeine-free and have no stimulating action. Also chicory is gluten-free, and can be integrated into a gluten-free diet.
Chicory has it all: high in fiber and minerals, naturally caffeine-free, and low in calories. In addition, it stimulates the intestinal flora, promotes the assimilation of calcium and iron, ensures digestion, strengthens natural defenses.
It also helps to reduce salt intake, since it is a flavor enhancer. Chicory is now used for its sugars, inulins, which promote certain beneficial bacteria in the digestive system to the detriment of others, such as so-called “active Bifidus” yoghurts. This is called a “prebiotic” sugar, beneficial for intestinal transit and which protects against infections and allergies.
Chicory also contains antioxidant molecules that help protect cells against oxidation reactions that accelerate aging.
One project, Oxychic, has made it possible to study and quantify the antioxidants contained in various varieties of chicory. It showed that a bowl of chicory contains as many antioxidants as a bowl of green tea!
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