BESURE CHICORY :-Caffeine addiction can turn into a real problem. If you’ve been drinking coffee for years, even skipping just one day can turn into a painful or deal. Let’s say you wake up one morning and decide to start fresh. You are determined to go without coffee for a day, hoping the transition goes smoothly. Well, if you are like me, good luck! I’ve tried to kick the habit many times unsuccessfully because I couldn’t stand the painful headache. I admit, I love the taste of coffee (especially this one). I actually believe coffee offers many health benefits, of course, within reasonable amount (as excessive caffeine consumption can lead to health problems). So, if you are one of these people who is trying to cut back or quit altogether, there is a healthy alternative for you – Chicory Root Coffee.
v Common chicory, Cichoriumintybus, is a somewhat woody, perennial herbaceous plant of the dandelion family Asteraceae, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. sativum), which are baked, ground, and used as a coffee substitute and additive.
Other Names of Chicory:- Common chicory is also known as blue daisy, blue dandelion, blue sailors, blue weed, bunk, coffeeweed, cornflower, hendibeh, horseweed, ragged sailors, succory, wild bachelor's buttons, and wild endive.
VITAMINS:- C, K, Choline, Inuline, Beta carotene
PROPERTIES:- Reduces Stress, Contains Anti-Inflammatory Properties, Protects the Liver, May Prevent or Delay the Onset of Diabetes, Helps Manage Osteoarthritis, Aids Gut Health, Relieves Constipation, Treatment for Gallstones, Sinus Problems and Cuts and Bruises.
PROVEN REASULTS IN:-Digestive Support, Antioxidant Activity, Good For The Liver, Heart Disease, Reduces Arthritis Pain, Weight Loss, Immune System, Anxiety And Stress.
Tyes of chicory plant:-
1 . Wild- Wild chicory leaves usually have a bitter taste. Their bitterness is appreciated in certain cuisines, such as in the Ligurian and Apulian regions of Italy and also in southern part of India along with coffee, in Catalonia, Greece, Turkey, Syria, Lebanon and Palestine.
By cooking and discarding the water, the bitterness is reduced, after which the chicory leaves may be sautéed with garlic, anchovies, and other ingredients.
2.Cultivated- Chicory may be cultivated for its leaves, usually eaten raw as salad leaves. Cultivated chicory is generally divided into three types, of which there are many varieties:
Radicchio usually has variegated red or red and green leaves. Some only refer to the white-veined red-leaved type as radicchio, also known as red endive and red chicory. It has a bitter and spicy taste, which mellows when it is grilled or roasted. It can also be used to add color and zest to salads. It is largely used in Italy in different varieties.
Sugarloaf looks rather like cos lettuce, with tightly packed leaves.
Belgian endive is known in Dutch as witloof or witlof ("white leaf"), endive or (very rarely) witloof in the United States, indivia in Italy, endivias in Spain, chicory in the UK, as witlof in Australia, endive in France, and chicon in parts of northern France, in Wallonia and (in French) in Luxembourg. It has a small head of cream-coloured, bitter leaves. It is grown completely underground or indoors in the absence of sunlight to prevent the leaves from turning green and opening up (etiolation). The plant has to be kept just below the soil surface as it grows, only showing the very tip of the leaves. It is often sold wrapped in blue paper to protect it from light, so to preserve its pale colour and delicate flavour. The smooth, creamy white leaves may be served stuffed, baked, boiled, cut and cooked in a milk sauce, or simply cut raw. The tender leaves are slightly bitter; the whiter the leaf, the less bitter the taste. The harder inner part of the stem at the bottom of the head can be cut out before cooking to prevent bitterness. Belgium exports chicon/witloof to over 40 different countries.
Root chicory (Cichorium intybus var. sativum) has been cultivated in Europe as a coffee substitute. The roots are baked, roasted, ground, and used as an additive, especially in the Mediterranean region (where the plant is native). As a coffee additive, it is also mixed in Indian filter coffee, and in parts of Southeast Asia, South Africa, and southern United States, particularly in New Orleans. It has been more widely used during economic crises such as the Great Depression in the 1930s and during World War II in Continental Europe. Chicory, with sugar beet and rye, was used as an ingredient of the East German Mischkaffee (mixed coffee), introduced during the "East German coffee crisis" of 1976-79.
Chicory root extract is a dietary supplement or food additive produced by mixing dried, ground chicory root with water, and removing the insoluble fraction by filtration and centrifugation. Other methods may be used to remove pigments and sugars. It is used as a source of soluble fiber. Fresh chicory root typically contains, by dry weight, 68% inulin, 14% sucrose, 5% cellulose, 6% protein, 4% ash, and 3% other compounds. Dried chicory root extract contains, by weight, about 98% inulin and 2% other compounds.Fresh chicory root may contain between 13 and 23% inulin, by total weight.
Agents responsible for bitterness:-
The bitter substances are primarily the two sesquiterpene lactones lactucin and lactucopicrin. Other ingredients are aesculetin, aesculin, cichoriin, umbelliferone, scopoletin, 6,7-dihydrocoumarin, and further sesquiterpene lactones and their glycosides.
Chicory is well known for its toxicity to internal parasites.
Only a few major companies are active in research, development, and production of chicory varieties and selections, most in New Zealand.
Chicory (especially the flower), used as a folk medicine in Germany, is recorded in many books as an ancient German treatment for everyday ailments. It is variously used as a tonic and as a treatment for gallstones, gastro-enteritis, sinus problems and cuts and bruises. (Howard M. 1987). Chicory contains inulin,which may help humans with weight loss, constipation, improving bowel function and general health.
>It also increases absorption of calcium and other minerals in humans.
Inulins are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory.The inulins belong to a class of dietary fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other forms of carbohydrate such as starch. Using inulin to measure kidney function is the "gold standard" for comparison with other means of estimating creatinine clearance.
v Inulin is increasingly used in processed foods because it has unusually adaptable characteristics. Its flavor ranges from bland to subtly sweet (about 10% of the sweetness of sugar/sucrose). It can be used to replace sugar, fat, and flour. This is advantageous because inulin contains 25-35% of the food energy of carbohydrates (starch, sugar).In addition to being a versatile ingredient, inulin has many health benefits. It increases calcium absorption and possibly magnesium absorption, while promoting the growth of beneficial intestinal bacteria. Chicory inulin is reported to increase absorption of calcium in young women with lower calcium absorption and in young men.In terms of nutrition, it is considered a form of soluble fiber and is sometimes categorized as a prebiotic.
Note- (The world famous Cafe Du Monde still makes its cafe au lait with chicory, and it's especially good with a side of hot beignets).
Health Benefits Of Chicory:-
Heart Disease: Inulin is not only beneficial for the digestive system, it has also been shown to reduce the levels of “bad” cholesterol in the body. This LDL cholesterol is one of the main causes behind atherosclerosis and high blood pressure, because it somewhat blocks the flow of blood when it binds to arteries and veins. It can also contribute to the possibility of heart attacks and strokes. Interestingly enough, the chemical pathway that inulin functions in to reduce the presence of LDL cholesterol is rarely active unless a person consumes a high level of carbohydrates, so this benefit has s slightly smaller range of affect. However, more research is currently being done on how chicory can help heart health in other ways.
Chicory is also packed with plant phenols, which have been widely studied as anti-thrombotic and anti-arrhythmic agents. They are considered antioxidants, and studies have shown that chicory-based coffee rather than normal coffee can significantly improve the balance of blood and plasma in the body, which reduces chances of cardiovascular disease.
ChicoryCancer Prevention: Although research is still ongoing in terms of the exact mechanism of prevention, chicory extract has been linked to a reduction in tumor growth in various cancer studies. Early reports indicate that it is due to the fructans within chicory, which have anti-tumor qualities and antioxidant properties. The polyphenols and phytochemicals within chicory also have a positive effect on preventing cancer of various types, including breast cancer and colorectal cancer.
Reduce Arthritis Pain: Chicory has traditionally been used as a treatment for arthritis, and studies have shown chicory to have significant anti-inflammatory properties, which is why it works to reduce the pain from conditions like osteoarthritis. In a 2010 study, 70% of test subjects who received the chicory treatment reported a noticeable improvement in the pain associated with their osteoarthritic condition. Chicory can also be used as a general anti-inflammatory agent for aches, muscle pains, and joint soreness for this same reason.
Weight Loss: Chicory is a good source of oligofructose, and inulin itself is a form of natural dietary fiber, and these help in the management of weight and attempts at weight loss. These both aid in the regulation of ghrelin, which is an amino acid primarily associated with feelings of hunger and food-seeking behavior. By reducing the amount of the ghrelin hormone, chicory can reduce the chances of overeating and promote satiety, or the feeling of fullness. This can help in weight loss efforts!
Constipation: Once again, inulin’s role as a natural fiber comes as a major benefit to chicory eaters! The fiber helps to bulk up bowel movements, promote peristaltic motions, and the secretion of gastric juices. Basically, that means that digestion as a whole is improved, and constipation is greatly reduced. By maintaining a smooth and regulated digestive process, people can reduce the chances of a number of gastrointestinal conditions and diseases, including stomach and colon cancer!
Immune System: Chicory has a number of helpful qualities that make it a powerful booster for your immune system. It displays clear antibacterial effects on a number of dangerous strains of bacteria, and we have already mentioned the benefits of the polyphenolic compounds in chicory in terms of the immune system. There are also phytochemicals in chicory that act as antioxidants, further sweeping out free radicals from the blood stream, which reduces the chances of contracting a number of diseases or conditions, including heart disease and cancer.
ChicoryinfoAnxiety and Stress: Chicory has sedative qualities that can reduce anxiety and soothe the mind, thereby relieving stress and the dangerous effects it can have on the body. Chicory root extract can also be used as a sleep aid due to this sedative quality, and is much healthier than many of the sleeping pills on the conventional market. relieving stress and anxiety can also help reduce your chances of heart disease, hormonal imbalance, insomnia, cognitive decline, and premature aging.
Kidney Health: Chicory root extract is often used as a diuretic, which increases the amount of urination. Consistent and healthy frequency of urination can help to eliminate toxins that the body stores in the liver and kidneys, and preventing the dangerous conditions that can occur when toxins are allowed to remain in the body. Also, frequent urination can eliminate excess water weight, and even reduce fat, since 4% of urine is usually fat deposits that would otherwise be stored somewhere else in the body!
Roasted chicory grains : for French coffee and infusions
Roasted chicory grains are available in a range of aromas, colours and grain sizes. They are perfectly suited for preparations such as coffee, herbal teas, infusions or any other health-related and/or warm, roasted flavoured drink.
Instant chicory : for instant drinks
The ideal format for dry mixing with your own "ready to serve" creations, instant powder blends perfectly with your other ingredients (hot chocolate, coffee...). Depending on how you dose it, chicory can offer your drinks a full-bodied flavour.
Chicory extracts : for automatic drinks dispensers
With their caramelised and golden aromas, these concentrates perfectly flavour your liquid preparations
offering a truly original taste.
Ways to make chicory coffey:-
Method 1:- Preparing the Chicory
v Get some chicory root. You can buy the root whole from a local grocery store or spice market, or you can also dig up the plant in the wild. Chicory is a beautiful purple flower that grows in empty lots and beside the road in North America. You can also purchase ground chicory root that has already been mixed with coffee grounds. Chicory coffee is a New Orleans specialty, so you may need to order online if you aren't in the area.
v Find chicory in the wild. Learn how to identify it so that you don't dig up the wrong plant. Chicory is a perennial herbaceous plant that grows in gravel or weedy fields, often beside roadways, across most of Canada and the U.S. The flowers are light blue or lavender and slightly ruffled at the ends of their petals.Dig up the plant carefully to preserve the roots.To prepare for coffee, wash the roots until all the dirt is off. Dry the whole root on a towel in the sun.
The chicory plant flowers from July to October. The flowers only open on sunny days. The roots, however, are best to pick between fall and spring.
The leaves and root of the plant are the bits that most people eat. The flower itself is technically edible, but it has a bitter taste.
v Mince the roots with a sharp knife. The bits should be no longer than one inch each. Make sure that they are small enough that they will roast quickly, but not so small that they will burn through. You don't need to worry about peeling the root.
v Toast the chicory root. Arrange the root pieces on a baking sheet, then cook at 350 degrees until golden brown. You should smell a rich, coffee-like aroma. Remove the baking sheet from the oven and let the chicory cool.
Method 2:- Mixing Chicory with Coffee
v Grind the chicory root. Use a coffee grinder to reduce the root to a fine powder. If you intend to mix the chicory root with coffee grounds, then you should try to grind your chicory to about the same coarseness as your coffee.
If you don't have a coffee grinder, try mincing the root very finely. Try using a mortar and pestle to crush the toasted root.
Mix ground chicory with ground coffee. The ratio is completely up to you. Coffee is caffeinated, and chicory is not. Chicory is usually somewhat more acidic than coffee, although some prefer the taste. Experiment with various ratios of chicory to coffee until you find a combination that suits you.
Perhaps you only want to "cut" your coffee for the taste of the chicory. You may want to stretch your coffee supply so that it lasts a bit longer. Try a 1:4 or 1:5 ratio of chicory to coffee.
If you are trying to seriously reduce your coffee consumption, try a 1:2 or a 2:3 ratio of chicory to coffee.
Consider drinking a mostly-chicory blend. Perhaps you want the warmth and the taste of coffee, but not the stimulating effects. Try a 4:1 or 5:1 blend of chicory to coffee.
Brew chicory coffee. Make coffee as you normally would, using a french press, a coffee machine, a pour-over, or a pot of boiling water. Use the mixed chicory-and-coffee grounds in place of straight coffee grounds. The brew time and the other logistics should be the same as making regular coffee.
Consider using chicory as a way to wean yourself off of coffee. Over the course of several weeks, gradually increase the ratio of chicory to coffee until you are drinking mostly non-caffeinated chicory.
Method 3:-Using Chicory as a Coffee Substitute
v Boil chicory coffee. Bring one cup of water to a boil, then add two tablespoons of the minced and toasted chicory root. Cover and let simmer for 10-15 minutes.
Double or triple the recipe depending on the volume that you want.
v Alternately, grind the chicory root and brew the powder. Brew chicory coffee however you usually brew coffee. Use a french press, a coffee machine, a pour-over, or any other method of your choosing. You may also boil and simmer the powder as you would with the minced root.
Drink chicory coffee. Strain the brew into a cup and enjoy! Chicory is caffeine-free, which is part of why so many people favor it as a coffee substitute. Chicory is also touted for a bevy of health benefits, including digestive and immunity support, high antioxidant levels, reduced inflammation, and a lowered heart rate.
Try adding honey and milk, or molasses, or a sweetener of your choice. Chicory can be somewhat more acidic than regular coffee, so it may taste better if you cut it.
How do you make chicory coffee?
Boil chicory coffee. Bring one cup of water to a boil, then add two tablespoons of the minced and toasted chicory root. Cover and let simmer for 10-15 minutes. Double or triple the recipe depending on the volume that you want.
Nestlé started using chicory for its coffee blends in the 70’s.
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