Background

Chicory (Cichorium intybus), a member of the sunflower family, produces a large tapered root which has been used for many years for its beneficial effect on the human digestive system. Chicory is also widely used in beverages as a blend with coffee and as an ingredient in pet food and breakfast cereals.

Chicory was first introduced into South Africa for commercial use in 1895 in the Alexandria area.

Health aspects

The root of the chicory plant, once dried and roasted consists mainly of fructose, protein and natural fibre.

Chicory is prebiotic, it helps cleanse the body of toxins. It also has a calming effect on the nervous system. As a prebiotic, chicory becomes a food source for the growth of probiotics (beneficial bacteria in the human system), and in this way supports the natural functioning of the digestive system and can help reduce levels of harmful bacteria.

Research has shown that chicory also stimulates the functioning of the liver.

Chicory is caffeine free and contains no preservatives or additives.