Bitter and chicory: origins and explanations

When you taste chicory for the first time, there’s one thing you can say to yourself: it’s bitter! But where does this bitterness come from? Can it be reduced? We tell you all about it right here!

Bitterness and preconceived ideas

Bitterness has often met with reticence and even criticism because of its strong, pronounced taste. However, bitterness should be seen as a learning process. Compared to sugar, which is the only innate taste in our bodies, bitterness needs to be tasted and tested, sometimes for several years, before it can be approved and appreciated.

On the positive side, bitter foods have a positive effect on hunger. In fact, bitter foods encourage us to eat more slowly, which helps to control our appetite and improve digestion. Bitterness is full of virtues, isn’t it?

A plant first and foremost

Chicory is a well-known food product: a 100% plant-based beverage with a unique caramelized taste. However, it’s always criticized for its bitter taste… Let’s not forget that, before it reaches your cups, chicory is a plant, also known as Cichorium intybus variety sativum. This herbaceous plant of the Asteraceae family has a “native” bitterness.

This is a human survival reflex, as many plants produce bitter repellent compounds to protect themselves from predators, such as caffeine in the coffee plant. Chicorylike other plants, is continually subjected to numerous constraints. Its bitter taste, for example, enables it to defend itself against herbivores that would like to devour it!

Where does this bitterness come from?

During the roastingIn the process, the native bitterness gradually disappears, to be replaced by a new bitterness that can be described as “neoformed”. The bitterness you taste is a balance between native and transformed bitterness, thanks to our roasting process. This roasting also produces the brown coloring and aromas typical of roasted products (just like coffee and cocoa).

These changes are due first and foremost to caramelization, which consists in the dehydration of sugars, but also to the Maillard reaction. The result is a taste, color and aroma that are unique to Leroux chicory!

If you still have a bit of trouble with this bitterness, here are a few tips to reduce it…

How can we reduce this bitterness?

During tasting, you can play with the intensity of the bitterness. Adapt the proportions! We generally recommend 250ml of water for 5g of chicory. You can also dilute your chicory a little more to attenuate the taste and therefore the bitterness.

Try it with milk!

Milk is also an alternative to make the drink even sweeter and more gourmet. Whether whole, semi-skimmed or vegetable, it doesn’t matter, it can make your chicory sweeter to the palate and with a little less bitterness.

Whatever happens, it’s important to remember that bitterness is part of chicory and distinguishes it from other hot beverages. Enjoy it as it is, take it or leave it!

Bitter depending on the range!

It is important to note that depending on the type of chicory you choose, the bitterness may differ slightly too! Indeed, the bitterness present in chicory will not be the same depending on its state, i.e. soluble, granulated or liquid, so make your choice!

The granulated chicory may then taste a little more bitter than the liquid. This first chicory can be infused. Depending on the infusion time, the bitterness may increase. Liquid chicory, on the other hand, is considered the sweetest in comparison with other products. Nevertheless, it is sweeter than the grain.

Now you know all about chicory’s bitterness! It is and will remain unavoidable whatever happens in your cups!