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Ingredients

Common chicory (Cichorium intybus L.)

It is a herbaceous plant with a height of 0.2 to 1.2 m. It is a common wild plant, growing on roadsides and pastures in the lowlands and foothills of Poland. Its varieties are also found in other parts of Europe, as well as in the northern parts of Africa and Asia. The leaves and roots of this plant have medicinal properties, which is why they have been used for a long time in folk medicine.

The decoction of roots, drunk in the form of tea, was used in the treatment of gastritis, indigestions, liver and kidney conditions, and hepatitis. The roots of wild varieties are also valued today, as they contain inulin that protects against colitis and neutralises toxins (cleanses the body of toxins).

In addition to naturally occurring wild varieties, cultivated varieties, which are most often biennial, are grown in Europe, the northern part of Africa, Australia, New Zealand, India, and North America. Their thickened roots can be used to produce natural coffee substitutes, and leaves are nutritionally valuable animal feed. Under the Chicorycup brand, Grana offers roasted chicory root products – more on: www.chicorycup.com

Chicory Cup

The dry matter content in cultivated chicory roots is about 76%. The dry matter consists of carbohydrates, proteins, fats, and minerals. The main carbohydrate is inulin, which belongs to fructans (soluble fraction of dietary fibre). Inulin is now considered to be one of the most popular dietary products replacing sugar and fat in food products . The roots of cultivated chicory contain also other carbohydrates, e.g. cellulose and hemicellulose in quantities of approx. 1.3%, which belong to the non-soluble fibre group. Although they are not digested in the human digestive tract, they are an indispensable element of our daily diet .

The roots of cultivated chicory contain small quantities of protein (approx. 1.1%), fat (approx. 0.3%) and minerals (approx. 0.7–0.8%); therefore, their impact on the nutritional value is smaller than that of carbohydrates. The chicory root also contains triterpenes – biologically active compounds. Triterpenes have properties that can be extensively used in pharmacology – they exhibit anti-inflammatory, anti-tumor and antiviral properties. This group includes, among others, sesquiterpene lactones, substances characterised by a strong bitter taste.

Consumers, however, are mostly familiar with the leafy witloof chicory, called Belgian endive (var. foliosum Hegi). It is grown in Europe, including Poland. Chicory leaf buds of this variety of chicory are valuable lettuce, and the roots are used as animal feed.

The roots of the cultivated chicory are worth consuming mainly because of the carbohydrates they contain, which include fructans, among them inulin with hypoglycemic properties (recommended in diets for diabetics) and hipocholesterinemic properties (recommended for people with elevated levels of LDL-cholesterol and triglycerides).

Information developed by employees of the SGGW Cereals Technology Plant.

Cultivation and drying of chicory

Składniki - cykoria

Common chicory is a popular wild plant. It is cultivated in Asia, Europe, America, and North Africa. The parts that grow above the ground – the stems – are thin and branched, with blue or sometimes white or pink flowers at the end. Anthodiums are open during the day. . The roots are cone-shaped and brown, thick, and bitter in taste.

Green parts, flowers and roots of chicory are used in herbal medicine.  Since the 18th century, chicory roots have been used to produce beverages which are popular coffee substitutes

In Poland, the chicory is sown in April and May. Harvesting with combines usually takes place between September and November. First, the leaves are cut off, and then the roots are dug out.  Roots from which the green parts have been removed are transported to a processing plant. The roots are thoroughly cleaned to remove soil, rinsed, and transferred for cutting. The cut pieces of roots are arranged in thin layers on the conveyor and then sent by the conveyor to be dried. Roots prepared in this manner are placed in a furnace and roasted at a high temperature reaching even 600 degrees Celsius. In the next step, they are cooled down. The roots are seasoned for approximately 2 to 3 weeks.