Brewing brilliance: The benefits of adding chicory to coffee
You might have encountered instant coffee packages boasting a percentage of chicory blend and questioned the presence of a non-coffee component. Is it adulteration? No. Chicory, a dried and ground herb root, is blended with coffee grounds to create a distinctive blend, much like various tea leaves and herbs are combined to craft unique tea flavors.
Chicory entered coffee during the Napoleonic era
Mr. Mridhul Prakash, managing director at Vaishnavi Estate, says that coffee hasn't always been a solo caffeine source. He explains that while chicory currently complements coffee for its health benefits as well as taste profile, it was first added to coffee hundreds of years ago out of necessity. The European native perennial herb joined coffee during the Napoleonic era in the early 1800s.
The British introduced coffee-chicory blend in India
"During that period, supply disruptions from naval blockades and wartime scarcity were common. Chicory, with its caffeine-free coffee-like taste, was a logical choice for stretching dwindling coffee supplies," elaborates Mr. Prakash. Sometimes, chicory completely replaced coffee. The popular coffee-chicory blend, called "camp coffee," was introduced in India by the British in the late 18th century to address these supply challenges.
South Indians embraced camp coffee
Originating in Scotland, camp coffee was a dense, dark syrup comprised of a secret mix including water, sugar, 4% caffeine-free coffee essence, and 26% chicory essence. Subsequently, a significant number of Indian soldiers gained an affinity for this "secret blend," during the world wars. "Indians value chicory-blended coffee not just for its flavor but also for its numerous health advantages," Mr. Prakash explains.
Health benefits of chicory
Chicory root is a good source of inulin, a prebiotic fiber known to improve gut health, and is rich in antioxidants, promoting heart health. Chicory's caffeine-free nature makes chicory blend coffees ideal for those seeking lower caffeine levels. The root has also been traditionally used to detoxify the liver, although the modern scientific evidence to support this is somewhat limited.
Chicory is mostly added to robusta beans
Chicory is mostly blended with robusta coffee beans. Since robusta beans have a stronger and more bitter flavor profile, they can complement the earthy and slightly woody notes of chicory. Robusta beans provide a full-bodied base for the blend, and chicory adds complexity and depth to the flavor. The coffee-to-chicory ratio can vary widely—2:1 (two parts coffee to one part chicory), 3:1, or 4:1.
