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Chicory Root Roasted

  • Cichorium intybus
  • Origin: India
Chicory Root Roasted


Common Name

Standardized: chicory
Other: kasni

Botanical Name

Cichorium intybus L.
Plant Family: Asteraceae



Chicory is a larger relative of the dandelion. Its large taproot has been used as a coffee substitute for generations, especially when coffee was unavailable. Chicory's leaves are used in salads and spring tonics in the same way as dandelion greens. It has been cultivated along the Nile in Egypt for thousands of years. Charlemagne listed it as one of the herbs he required be grown in his garden. It was brought to North America from Europe in the 18th century, and is now established quite well here. Chicory can also be eaten as a food, and consumes as a beverage making it the number one coffee substitute. It is high in vitamin C, a powerful antioxidant, and has the highest concentration of inulin of any other plant that contains inulin.


Up to one-third inulin (not to be confused with insulin)

Parts Used

Root and leaves, dried. The root is usually granulated and roasted for a near precise coffee like flavor.

Typical Preparations

Teas, and heated beverages. Rarely used in capsule form.


Chicory contains a special class of carbohydrates known as fructans; a group containing inulin (not to be confused with insulin) and oligofructoses.


Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.

For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.