Dandelion Root Roasted Cut & Sifted

Dandelion Root Roasted Cut & Sifted

[ 2010 ]
icon image
per 1/4 Pound
icon image
per Pound

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.

kosher certificate information

quick look

information at a glance
approximate cups to one pound6
origineastern europe
plant part usedroot
processingcut & sifted

buying & keeping

general guidelines and tips
storage tipsStore in a cool, dark place in a sealed container.
appearance & aromaDark granules with a slightly acrid aroma.


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householdDandelion root produces a natural dye that ranges from magenta to reddish-brown, depending on the mordant used.
safetyConsult a health care practitioner before using this herb if you have gallbladder or liver disease.

some recommendations

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[ chicory root ]
[ chicory root tip: Combine roasted dandelion root with roasted chicory root to make a bold hot beverage. ~ from Monterey Bay Spice Company ]

Combine with roasted chicory root to make a bold hot beverage.

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[ tea strainer filter sock ]
[ tip: Use this “sock” as a reusable filter when brewing dandelion coffee.  ~ from Monterey Bay Spice Company ]

Use this “sock” as a reusable filter when brewing dandelion coffee.

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flavor profile

roasted, cut & sifted
dandelion root

Similar to roasted turnips in flavor with a mildly bitter note. Blends well with chicory root, cinnamon and cocoa.

formulas & recipes

roasted, cut & sifted
dandelion root

coming soon

what else you should know

roasted, cut & sifted
dandelion root

Dandelion is a perennial member of the aster family that is the bane of many gardeners and farmers throughout the northern hemisphere. To herbalists, however, this sunny flower represents the potential for dandelion flower wine, spring salads greens from the young leaves and dandelion “coffee” from the roasted roots.

Although the use of dandelion has a long history that dates back centuries, the use of the root as a caffeine-free alternative to coffee wasn’t widely known until the mid-1800s. The earliest known published accounts of this culinary discovery appeared in The New York Albion sometime in the 1830s and in an 1886 edition of Harpers New Monthly Magazine.

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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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