| Ingredients | Dandelion Root (Roasted) |
|---|---|
| Basic Preparation | |
| Recommended Applications |
The practice of using roasted dandelion root to produce a coffee-like beverage first gained popularity in the mid-1800s and is still going strong. Dandelion root "coffee" has robust flavor, full body and is naturally sweet because of natural fructose, but is free of acid, bitterness and caffeine. Dandelion root produces a natural dye that ranges from magenta to reddish-brown, depending on the mordant used. Similar to roasted turnips in flavor with a mildly bitter note. Blends well with chicory root, cinnamon and cocoa. |
| Taste & Aroma |
Dark granules with a slightly acrid aroma. |
| Product Style |
cut & sifted |
| Cuisine | English, European, Indian, Jamaican, Mediterranean, Mexican, Middle Eastern, North American, West Indies |
| Handling / Storage | To be stored in a cool, dry place. |
| Shelf Life | 4 Years |
| Origin | Eastern Europe |
| Dietary Preferences | All Natural, Non-GMO |
| Allergen Information | None Specified |
