Chicory root syrup is a liquid sweetener made from one ingredient: chicory root. One tablespoon contains 11g of dietary fiber — 39% of the Daily Value — with 0g of added sugars and 40 calories. It is roughly a third to a half as sweet as cane sugar, which is the trade-off worth understanding before you buy. Nutrition, per 1 tablespoon (21g) Dietary fiber 11g (39% DV) Total sugars 4g (naturally occurring) Added sugars 0g Calories 40 Total carbohydrate 16g Fat · Sodium · Protein 0 About 29 servings per 600g bottle. At 39% DV it meets the FDA threshold for “excellent source of fiber”, which requires 20% DV or more per serving. Ingredients Chicory root. That is the entire list. No glycerin, no gums, no flavoring, no sugar alcohols — no erythritol, maltitol or xylitol. The fiber is inulin, which occurs naturally in the root. What it tastes like Mild, with a caramel-and-malt note — closest to a very light molasses or a mild maple syrup. It has real body, so it behaves like a syrup rather than disappearing the way a powdered sweetener does. It is not as sweet as sugar. Roughly a third to a half. Some people are happy with that and some find it under-sweet; a squeeze of lemon or lime sharpens it noticeably and is the best first adjustment. How to use it Coffee or tea — 1 tablespoon, stirred in. Chicory and coffee have been drunk together since the 1800s. Sparkling water — 1 tablespoon into 8–10oz of chilled sparkling water. Pour the syrup in first, then the water on top, and stir gently. Yogurt, porridge, granola — drizzle to taste. Glazes and marinades — works well where there is no structure to affect. On baking: we do not publish a substitution ratio, because we have not tested one. It is a liquid and it is less sweet than sugar, so it is not a one-for-one swap — it adds moisture and something else has to come out. We would rather say that than print a number we have not verified. Testing is underway and the ratios will be published here. Start with half a tablespoon 11g is a large single addition if your current fiber intake is near the US average of around 15g a day. Inulin is fermented by gut bacteria, and fermentation makes gas — going from very little fiber to a lot overnight is uncomfortable and entirely avoidable. Half a tablespoon a day for the first week, then increase if that was easy. Drink water alongside it. How it compares Per tablespoon Fiber Sweetness vs sugar Ingredients Chicory root syrup 11g 30–50% 1 Cane sugar 0g 100% 1 Allulose 0g ~70% 1 Monk fruit blends 0g often 1:1 2+ Stevia blends 0g varies 2+ Monk fruit, stevia, allulose and sugar all contribute no dietary fiber. That is the difference this product is built on — and the reason it is less sweet, since the fiber is doing the work sweetness would otherwise do. Who this is not for Anyone following a low-FODMAP diet or managing IBS. Inulin is a fructan and a known trigger. Anyone wanting a one-for-one sugar replacement by sweetness. It is not one. Anyone who wants to start at a full tablespoon on day one. Start at half. Common questions Is it the same fiber that is in prebiotic sodas?Yes — chicory root is the most common commercial source of inulin, and inulin is the fiber those cans are built around. A typical 12oz can contains around 9g. One tablespoon of this contains 11g. Does it dissolve in cold drinks?Yes. It is already a liquid, so it disperses immediately — unlike granulated sugar, which is why cafés keep simple syrup. How long does a bottle last?About 29 tablespoons. Roughly a month at one a day. Is it certified organic?No. We are not USDA organic certified and we do not use the word. If you find an older listing that says otherwise, it is out of date. Certifications Non-GMO Project Verified · Kosher · Halal · Vegan · Dairy Free · Gluten Free No one is perfect. Just have good balance.
