Chicory is grown in wider part of the world, Mainly in France and South Africa. Once the plant fully grown, the root will be separated like a beetroots. Then the root will be dried, cut into small pieces, roasted, ground and packed with air tightened pack to maintain the flavour.
The high level of carbohydrate inulin are caramelized while roasting and then it will convert into D-Frutose. This process will increase the sweetener and reduce the bitterness. D- Frutose gives the chicory, natural dark brown colour and increase the flavour. Roasted chicory contains none of the volatile oils and aromatics that are contained in roasted coffee. Roasted chicory contains 0% of caffeine. When the coffee and chicory brewed, it results with a strong and tasty beverage.
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