Chicory in coffee is the roasted, ground root of the chicory plant (Cichorium intybus), blended with coffee to give a darker, fuller-bodied, more bitter cup. Roasted chicory has no caffeine of its own, so it adds flavour strength without adding caffeine.
That deep, slightly bitter, woody edge in a morning kaapi usually comes from chicory, and it's a big part of why South Indian filter coffee tastes different from pure coffee. Here's what chicory is, why it's added, and exactly how much is in each Continental blend.
What is chicory?
Chicory (Cichorium intybus) is a flowering plant whose roots are dried, roasted, ground and blended with coffee. The raw root is rich in a fibre called inulin. Roasting turns the root dark and gives it a caramel-like, slightly bitter flavour, which deepens the colour and body of the cup and lengthens the finish.
Why is chicory added to coffee?
In South India, chicory has been part of filter coffee for generations. It's added for what it does to the cup:
- Colour and body: a darker, thicker decoction
- Bitterness and roast character: the woody, bitter edge many filter coffee drinkers look for
- Standing up to milk: most South Indian coffee is drunk with plenty of hot milk and sugar, and a chicory blend keeps its character when diluted
How much chicory a blend can contain is regulated in India. Under FSSAI standards, a coffee-chicory mixture must contain at least 51% coffee by mass, and the coffee and chicory percentages must be declared on the label (FSSAI food product standards, beverages).
Flavour strength is not the same as caffeine
When people call a filter coffee "strong", they usually mean its colour, bitterness and body, not its caffeine. Chicory adds to all three without adding any caffeine.
So, gram for gram, a coffee-chicory blend contains less coffee than a 100% coffee. Two grams of Continental Xtra (70:30) contain 1.4 g of coffee, while two grams of Continental Speciale are all coffee. But the caffeine in your cup depends mostly on how much powder you use. A bolder-tasting chicory blend isn't automatically a higher-caffeine cup, and it isn't automatically a low-caffeine one either.
Coffee-to-chicory ratios in Continental blends
Continental Malgudi 80/20 is 80% coffee and 20% chicory: enough chicory for a deep-coloured decoction with a bold edge, while the coffee's own flavour leads. The Malgudi 53/47 blend goes bolder, with more chicory for a stronger, more bitter, traditional decoction.
For instant coffee drinkers, Continental Xtra is 70% coffee and 30% chicory. That's why it tastes bolder and more roasted than pure instant coffees like Continental Speciale.
| Product | Coffee | Chicory | Best for |
|---|---|---|---|
| Continental Xtra | 70% | 30% | Bold morning coffee with milk |
| Malgudi 80/20 | 80% | 20% | Classic South Indian filter coffee |
| Malgudi 53/47 | 53% | 47% | Strong traditional decoction |
| Continental Speciale | 100% | 0% | Pure coffee, black or light milk |
| Continental Freeze Dried | 100% | 0% | Black coffee, full aroma |
Coffee Chicory · FSSAI requires at least 51% coffee in any coffee-chicory mixture.
Chicory and health: what the evidence does and doesn't say
Chicory root is a source of inulin, a prebiotic fibre. The European Food Safety Authority has concluded that 12 g a day of native chicory inulin helps maintain normal bowel regularity (EFSA, 2015). That finding is about isolated inulin taken in that amount, though, not about coffee. A cup made with 2 g of Continental Xtra contains about 0.6 g of chicory in total, a small fraction of 12 g. So it shouldn't be read as a digestive benefit of drinking chicory coffee.
You may read other claims about chicory, such as effects on the liver, blood sugar or inflammation. These come mainly from studies of extracts or supplements rather than brewed coffee, so we don't make them here. Enjoy chicory coffee for its taste.
Who should be careful: chicory belongs to the daisy family (Asteraceae/Compositae), alongside ragweed, marigold and chrysanthemum. If you're allergic to plants in this family, check with your doctor before drinking chicory blends (DermNet: Compositae allergy). If you're pregnant or have a medical condition, ask your doctor what's right for you.
Chicory vs pure coffee: which should you choose?
If you drink your coffee black, a pure coffee like Continental Speciale or Continental Freeze Dried gives a cleaner, more coffee-forward cup.
If you drink your coffee with milk, as most South Indians do, chicory blends like Continental Xtra or Continental Malgudi give a bolder, darker cup that holds its own against milk and sugar. New to filter coffee? Our step-by-step guide to making South Indian filter coffee at home covers the decoction, the milk and which Malgudi blend to start with.
The bottom line
Chicory isn't a filler here. It's a deliberate flavour choice, and the exact ratio is declared on every pack. Whether you prefer the bold character of Continental Xtra, the traditional decoction of Continental Malgudi, or the clean taste of Continental Speciale, the best coffee is the one that makes your morning feel right.
Sources: FSSAI Food Product Standards, Chapter 2.10 (Beverages); EFSA Journal 2015;13(1):3951, native chicory inulin; DermNet, Compositae allergy. Blend ratios are taken from Continental pack labels.
Also read: How to Make the Perfect South Indian Filter Coffee at Home | Best Instant Coffee in India: A Buyer's Guide | What is Freeze-Dried Coffee and Why Does it Taste Better?