Chicory Favourite amoung Blenders

Root chicory (Cichorium intybus var. sativum) has long been cultivated in Europe as a coffee substitute.[12] The roots are baked, roasted, ground, and used as an additive, especially in the Mediterranean region (where the plant is native). As a coffee additive, it is also mixed in Indian filter coffee, and in parts of Southeast Asia, South Africa, and the southern United States, particularly in New Orleans. In France a mixture of 60% chicory and 40% coffee is sold as Ricoré. It has been more widely used during economic crises such as the Great Depression in the 1930s and during World War II in Continental Europe. Chicory, with sugar beet and rye, was used as an ingredient of the East German Mischkaffee (mixed coffee), introduced during the "East German coffee crisis" of 1976–79. It is also added to coffee in Spanish, Greek, Turkish, Syrian, Lebanese and Palestinian cuisines.

Some beer brewers use roasted chicory to add flavor to stouts (commonly expected to have a coffee-like flavor). Others have added it to strong blond Belgian-style ales, to augment the hops, making a witlofbier, from the Dutch name for the plant.

Chicory coffee has a similar flavor to coffee but is derived from a roasted chicory root. There is evidence suggesting that the drink may help ease inflammation, lower blood sugar, and improve gut health.

It's also a good source of the prebiotic fiber inulin, which has been linked to weight loss. If that's not enough to convince you the stuff might be a good alternative to your morning cup o' joe, maybe its many vitamins like manganese and vitamin B6 which are tied to brain health will.

After weighing all the pros and cons of both traditional coffee and chicory coffee, if you aren't at risk for any of the side effects of chicory, the root-based beverage can be a healthy, caffeine-free alternative to coffee.

Prior to the 1950s chicory was not cultivated in India. So all South Indian Filter Coffee had European imported chicory. In the late 1950s the first chicory seeds were imported and cultivation began in South India. It wasn't until 1971 businesses realised that chicory cultivation in the South wasn't of the quality they saw in the imported variety.

It was here when the Erstwhile ruler of Nawanagar (now Jamnagar) recommened his region to Mr. Brook and a test crop was cultivated by two Keshwala brothers Meraman & Jetha that saw immediate results in the quality of chicory, and today Gujarat in India has become one of the finest producers of premium grade chicory.

Today the crop is washed cut and dried at the farm and brought to the roasting faclity by PMK itself and instant upfront payment at the farm is be best handholding relationship that we are commited to maintain. In some cases the crop is also sundried on the farm giving additional income to the farmers. The final moisture content may vary from 12% to 16% at this stage.