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FSSAI's directive addresses frequent blending of chicory in Indian coffee, mandating clear labeling to inform buyers. Chicory roots serve as a caffeine-free substitute, boosting profitability for manufacturers via cost-effective blending.
Chicory is a fascinating plant with both culinary and medicinal significance. Here’s a clear overview:
About Chicory Is
- Scientific name: Cichorium intybus
- Family: Asteraceae (same family as daisies and sunflowers)
- Appearance: Tall perennial herb with bright blue flowers, though sometimes white or pink varieties occur.
- Native range: Europe, but now cultivated widely across temperate regions.
Uses
- Coffee substitute/additive: Chicory root is roasted, ground, and blended with coffee to reduce caffeine content and add a nutty, earthy flavor.
- Culinary: Leaves can be eaten raw in salads or cooked like spinach; roots can be boiled or baked.
- Medicinal: Traditionally used for digestion, liver health, and as a mild laxative.
- Modern regulation: In India, FSSAI now requires clear labeling of chicory content in coffee packs.
Cultivation
- Climate: Prefers temperate regions; in India, it is often grown in winter.
- Soil: Well-drained, fertile soil is ideal.
- Harvest: Roots are harvested for roasting, while leaves can be picked for salads.
- Market: Though not widely grown in India, demand is rising due to its role in coffee blends.
Nutritional Highlights
- Caffeine-free (when used alone, unlike coffee).
- Rich in inulin (a prebiotic fiber that supports gut health).
- Contains vitamins (A, C, K) and minerals (calcium, magnesium, potassium).
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