Although the amounts vary, it’s generally recommended to use about 2 tablespoons (11 grams) of ground chicory root per 1 cup (237 mL) of water. For example, it may support the health of your gut microbiome, which is believed to be strongly connected to health and disease ( 6). Caro is available as an instant powder or as Caro Extra in granulated form. The name "Caro" references the German word "Karo", the term for the diamonds playing card suit, as seen in stylized form in the product logos used in Germany and the United States, and in the Spanish product until the early 2000 when the branding was restyled. In June 2018, Nestlé announced that it would close the Ludwigsburg plant at the end of 2018 and relocate production to Portugal. [3] In World War II, acorns were used to make coffee, as were roasted chicory and grain. Postum, a bran and molasses beverage, also became a popular coffee substitute during this time. During the American Civil War coffee was also scarce in the South: [1]

Chicory coffee is made by roasting, grinding, and brewing the roots of the chicory plant. It tastes similar to coffee, featuring a flavor that’s often described as slightly earthy and nutty. Carob powder can be replaced directly in place of cocoa and carob chips or bars can replace chocolate. Carob is lovely in hot and cold drinks, puddings and ice creams. I love the raw, rustic appeal of carob and the fact that it has so many magical properties only adds to its charms. On days when you want a cup of a soothing drink to calm and rejuvenate your senses, make yourself a cup of hot carob drink. It is sure to soothe, relax and revive you in many ways! Caro is a brand of roasted grain drink, a caffeine-free coffee substitute made of roasted barley, malted barley, chicory, and rye. It is manufactured by Nestlé and was first introduced in West Germany in 1954. It is available throughout Europe as well as other markets including New Zealand and Australia. It is imported to the United States under the name Pero and sold in Spain as Eko.

Chicory root contains inulin, a type of fiber that has been shown to help manage blood sugar levels in both human and animal studies. Nestlé Caro is another brand of instant drink made of roasted barley, malted barley, chicory, and rye. [11] In another small study, drinking 10 ounces (300 mL) of chicory root extract daily for 4 weeks significantly improved bowel regularity compared with a control group ( 9). summary

One day, after being frustrated with the time consuming effort it took to get a glass of milk into my baby’s system, I suddenly remembered a jar of carob powder that my beloved Ro had got me from the US, lying in my larder. It worked like magic the first couple of days and thereafter although it wasnt a piece of cake, I took solace in the fact that at least he was not refusing his milk now! German coffee substitute, Koff, by J.J. Darboven (mid 20th century) German coffee substitute, Feigen-Caffee, historical advertisement (late 19th century) Today, chicory coffee can still be found in many parts of the world and is often used as a caffeine-free alternative to regular coffee. summarySmith, Anabelle K. (March 5, 2014). "The History of the Chicory Coffee Mix That New Orleans Made Its Own". The Smithsonian Magazine– via Smithsonian.com. Maier, H. G. (1987). "Coffee Substitutes Made from Cereals". In Clarke, R.J.; Macrae, R. (eds.). Coffee: Related Beverages. pp.5–8. ISBN 978-1-85166-103-9. In 2021, media outlets reported that the world's first synthetic coffee products have been created by two biotechnology companies, still awaiting regulatory approvals for near-term commercialization. [13] [14] [15] Such products, which can be produced via cellular agriculture in bioreactors [15] and for which multiple companies' R&D have acquired substantial funding, may have equal or similar effects, composition and taste as natural products but use less water, generate less carbon emissions, require less labour [ additional citation(s) needed] and cause no deforestation. [13] Products that are comparable to naturally grown coffee on the chemical molecular level would not be "coffee substitutes" but differ only in their method of production; hence they would be "lab-grown coffee". [14]