What is roasted chicory?

From its peasant origins to its modern renaissance

Long considered an alternative to coffee, roasted chicory is now being rediscovered in a new light. At the crossroads of tradition and innovation, it's establishing itself as a beverage in its own right—comforting, healthy, and eco-friendly. But where does it really come from? And why does it appeal to so many Canadians seeking a more balanced lifestyle?

The plant: a root with multiple uses

Chicory (Cichorium intybus) is a herbaceous plant native to Europe, belonging to the Asteraceae family, the same as dandelions. It grows easily in a variety of soils, even poor ones, which historically makes it a hardy and accessible plant.

There are several varieties:

• Leaf chicories (escarole, curly endive, endive)
• And root chicory , the one that is harvested, dried, then roasted to be consumed as an infusion.

The invention of roasted chicory: a substitute that has become a tradition

An accidental discovery?

Legend has it that Flemish peasants in the 17th century discovered the distinctive flavor of roasted chicory roots by chance while trying to compensate for the lack of coffee. The method quickly spread throughout Europe.

The first written record of its use dates back to 1671 in Liège , Belgium. However, it was during the commercial blockades (Napoleon I banned imports of colonial products) that its use exploded.

💡 During the French Revolution and the Napoleonic Wars, the French used chicory as “poor man’s coffee.”

A drink anchored in the daily lives of Europeans

19th and 20th centuries: industrial growth

In France and Belgium, companies such as Chicorée Leroux and Chicorée du Nord began industrializing the production of roasted chicory in the 19th century . The north of France quickly became the leading region for this production thanks to its climate, which was ideal for growing the root.

During the First and Second World Wars , chicory became ubiquitous in homes. It replaced or supplemented coffee, which was rationed, and became a staple consumer product.

Then oblivion… and rebirth

After the war, economic growth allowed households to consume coffee again. Chicory, associated with memories of deprivation, fell into disuse.

But today, the tide is turning . In a world where health, the environment, and conscious consumption are increasingly important, chicory is making a comeback in homes, particularly:

• As a caffeine-free drink for people sensitive to caffeine or looking for alternatives.
• For its aromatic notes close to coffee , without side effects.
• And for its minimal ecological impact

A plant in tune with contemporary issues

1. Health

Chicory is rich in prebiotic fibers , notably inulin, which is excellent for digestion and the microbiota.

2. Ecology

According to life cycle studies, a cup of chicory has an environmental footprint 10 to 24 times smaller than that of coffee .

3. Taste & Ritual

It is prepared like coffee: as an espresso, with a French press, filter or Italian coffee maker . Its taste is roasted, slightly bitter , with notes of hazelnut, cocoa and caramel . It appeals to coffee lovers and curious gourmets alike.

Chico's mission: to restore chicory's nobility

At Chico , we are committed to rediscovering this ancestral drink by incorporating it into contemporary codes:

• A 100% natural chicory , grown without pesticides.
• An artisanal roasting to express all the aromatic richness of the root.
• A gourmet and responsible experience , meeting the expectations of today's consumers

Conclusion

Roasted chicory is more than just a coffee substitute: it's a revisited tradition , an informed choice, and a unique sensory experience. By rediscovering it, we're taking a step toward healthier, more sustainable, and more authentic consumption.