Chicory root

Common chicory or Cichorium intybus is classified as a subspecies of perennial herbaceous plants from the Astrovy family. This subspecies of chicory is common in the temperate climate of Eurasia, and is also found in the tropical latitudes of Africa, Australia and America. Common chicory root is consumed as a root crop, as well as medicines are made based on extracts and extracts obtained from the plant rhizome.

The useful properties of chicory root have been known to mankind since ancient times. In modern times, the properties of chicory root have found scientific justification. The chemical composition of chicory root contains quite useful and biologically active substances that are able to have a beneficial effect on the basic life support systems of the human body. The uniqueness of the benefit of chicory root lies in the content of inulin. This substance belongs to the group of polysaccharides and is a polymer of fructose.

The exclusivity of the beneficial properties of inulin for the human body lies in the easy digestibility of the compound. This feature allows the use of inulin as a substitute for sugar and starch in the dietary diet of people with diabetes. In addition to inulin, the chemical composition of chicory root contains protein substances and tannins, as well as organic acids, thiamine, ascorbic acid, riboflavin and carotene.

From the root of chicory they extract the milky juice of the plant, which is also distinguished by its chemical composition. Milky juice of chicory root contains lactucin compounds, the content of which causes the bitter taste of the plant. Chicory root is used in cooking both fresh and dried. Ground and dried chicory root is an excellent substitute for coffee or spice. Often, ground chicory root is intended to be added to natural coffee in order to improve the taste, aroma and vitamin characteristics of the drink.

Chicory root is a unique natural source of natural fructose, which is used to produce alcohol. Sweet syrup from chicory roots is used in confectionery and canning production. Fresh chicory root is added to vegetable salads and vinaigrettes. Chicory root perfectly emphasizes the taste of vegetables. However, the plant rhizomes can be used not only as a spice or ingredient in vegetable salad. Chicory root can be put out and served under creamy sauce as a side dish to meat dishes.

Ground and dried chicory root is used as a spice that gives the final dish an unusual savoury taste and aroma. Chicory root is not only used in cooking. Milky juice, which is extracted from the rhizome of the plant, is able to improve appetite, as well as has antimicrobial properties. Based on the extract from the chicory root, drugs soothing the nervous system are produced. In addition, chicory root contributes to the normalization of digestive and metabolic processes in the human body.