The drink is especially interesting for those who want to give up caffeine.
What is chicory? Let’s figure it out.
At the word “chicory” many people have not the most pleasant associations: supposedly it is a budget drink, vaguely reminiscent of coffee. In Soviet times, it really was rather mediocre in taste and quality, they often tried to compensate for the lack of good coffee in stores. But times have changed, and I propose to look at chicory in a new way.
How is chicory useful?
The production of chicory is a lot like the production of coffee. Only instead of coffee beans, dried and crushed roots of the plant of the same name are used. A good drink can only be obtained from cultivars that are bred specifically for this. Also, the taste and aroma directly depend on the roasting.
Chicory root contains a lot of various nutrients, vitamins and compounds. First of all, of course, inulin is a dietary fiber that has a beneficial effect on the metabolism and the digestive system.
Also in chicory there is:
B vitamins (antioxidants involved in the functioning of the nervous and cardiovascular systems);
tannins (have antibacterial properties, have an anti-inflammatory effect, prevent the growth of harmful bacteria);
many macro- and microelements.
We often come across a stereotype that chicory is a “grandmother’s” drink, which is consumed mainly by the elderly. In reality, due to its high inulin content, it is useful for people of all ages and is even suitable for baby food. It also has no contraindications for those with high blood pressure (hypertension), because chicory does not contain caffeine.
It is widely believed that this is a tasteless analogue of coffee. This comparison goes back to Soviet times, when coffee disappeared from the counters. They began to import cheap Indian chicory of very low quality into the country and sell it as a substitute for coffee. Yes, the preparation methods for these drinks are identical. Instant chicory is poured into a cup and poured over with hot water. And there are as many options for making a drink from a ground plant as for ground coffee: in a Turk, in a coffee maker, in a French press and even in a coffee machine. But the similarity in taste is ultimately minimal.
Instead of coffee and energy: what tea to drink to cheer up
Coffee can be good. The main thing is to choose it correctly.
Good chicory has its own unique taste and aroma – slightly sweet with a soft pleasant bitterness. And the addition of milk or cream will give the drink a special softness, eliminating the bitterness.
How to drink chicory properly?
It all depends on the option chosen. Chicory can be roasted, ground, in liquid extract format, or instant (in powder or granules).
Roasted ground is suitable for brewing in a coffee maker, French press or Turk. The liquid extract is usually used for preparing dishes and sauces, imparting their characteristic, slightly sweetish taste, or for preparing drinks, diluting it with hot or cold water. Soluble chicory has the highest inulin content. It goes well with spices, milk or cream.
High quality instant chicory tastes better than most cheap instant coffees and is caffeine-free.
How to choose chicory?
In order not to spoil your impression of the drink later, when buying chicory, be sure to pay attention to:
The price of the drink. High-quality chicory cannot be cheap now – the best producers are located in Europe. Therefore, its price is comparable to the price of coffee.
Powder color. Too light color may indicate the presence of additives such as maltodextrin. This is also evidenced by the absence of foam during brewing, since it is the protein contained in the powder of the plant itself that gives the foam to the drink.
Inulin content. This is one of the main indicators of quality. In good chicory, it is at least 30%. And manufacturers of a quality product usually do not hide this figure.
On the alternative: what is the difference between coffee with vegetable milk?
Matchamania: why everyone is switching to tea in powder and how it is better than coffee
Country of origin of the product. In Russia, cultural chicory is practically not grown, and one of the main suppliers of chicory (and of rather low quality) to the territory of our country is now India. Quality chicory is usually imported from France and Poland.
