Chicory is related to endive. We are all familiar with its close relations - scarole, curly endive, wild chicory and radicchio. Once it is ready to be harvested, the chicory is stripped of its leaves and then lifted using machinery. The root is cleaned, cut into slices and dried. It is then roasted (at between 150° and 180°), giving it that distinctive chicory taste. Before it then reaches your table, it needs to go through the final production stages: grinding to create chicory grains, extraction for liquid chicory or pulverisation to make chicory powder. Its caramel taste and natural bitterness give chicory a distinct and unique flavour. Add it to your coffee or sweet and savoury dishes for instant success!