Chicory is a primarily a leafy vegetable – in its different varieties, it’s known as radicchio and endive. However, chicory has another very important culinary use. When roasted, chicory roots have a flavour very similar to that of coffee. Ground roasted chicory root has long been used as a caffeine-free coffee substitute or as a coffee additive. This isn’t common in Canada, but in Europe, India and the American south (particularly New Orleans), chicory in coffee has a long and interesting history. Its place in American culture was solidified during the Civil War, when trade blockades and disruptions made getting the real thing next to impossible. And while it was once used primarily during times of coffee scarcity, many people now enjoy its distinctive flavour for its own sake. For an authentic New Orleans coffee, try using 2/3 coffee and 1/3 chicory in your normal brewing process.
