Chicorium intybus Chicory Root is commonly baked, ground, and used as a
coffee substitute and additive, mainly in the Mediterranean region,
although its use as a coffee additive is also very popular in parts of
Southeast Asia and America. The root gained its majority of popularity
as a coffee substitute in poorer economic areas during the 1930's.
Craft brewers use roasted chicory to add flavor to their stouts and
other styles brewed with coffee and roasted malts.
