What’s Changing on Your Coffee Pack?
The Food Safety and Standards Authority of India (FSSAI) has introduced a new mandate for all coffee-chicory blends. Starting this year, manufacturers must prominently declare the exact percentage of both coffee and chicory on the front of the package.
This move is designed to increase transparency, ensuring that consumers are not misled into thinking a blended product is pure coffee. Previously, this information was often in small print on the back. Now, the font size of the declaration will be significant, making it easy for shoppers to see the composition at a glance before they buy.
The Tradition of Chicory in Coffee
The practice of blending roasted and ground chicory root with coffee has a long history in India, particularly in the South. It originally began as an economic measure to make expensive coffee supplies last longer. Over time, however, the distinct flavour profile of chicory blends became beloved. Chicory adds a unique thickness (body), a touch of sweetness, and a slightly earthy, nutty flavour that balances the bitterness of coffee beans. This combination is central to the traditional South Indian filter 'kaapi' experience that many cherish. According to regulations, any mix labelled a 'coffee-chicory mixture' must contain at least 51% coffee.
Decoding the Coffee-to-Chicory Ratio
The new front-of-pack labels will show you the blend's ratio, like '80% Coffee, 20% Chicory'. Understanding this is key to finding your ideal taste. A higher percentage of coffee (80-90%) results in a brew with a stronger coffee aroma, sharper notes, and a lighter body, preferred by those who enjoy black coffee or a cleaner taste. A blend with more chicory (30-40%) produces a thicker, more viscous decoction with a heavier body, a more pronounced earthy finish, and a darker colour. The 80:20 blend is often considered the 'gold standard' for a balanced, traditional South Indian filter coffee experience, offering a rich but smooth flavour.
More Than Just a Filler
While chicory is often viewed as a cost-cutting adulterant, the root itself offers several unique properties. It is naturally caffeine-free, so adding it to coffee lowers the overall caffeine content of the beverage. This can be beneficial for those looking to reduce their caffeine intake. Furthermore, chicory root is a rich source of inulin, a prebiotic fibre that can promote good gut bacteria and aid digestion. However, for some individuals, especially in high amounts, this fibre can cause digestive discomfort like gas or bloating. The root also contains antioxidants and is naturally low in acidity, making it potentially gentler on the stomach than pure coffee.
How to Choose the Right Blend for You
With this newfound transparency, the power is in your hands. If you are a purist who loves the complex, aromatic notes of a single-origin bean, you should look for packs labelled '100% Coffee'. If you crave the strong, thick, and slightly bitter decoction that defines traditional filter coffee, a blend with 30% or even 40% chicory might be your perfect match. For a balanced, everyday cup that delivers a rich crema and authentic taste without being overpowering, the classic 80:20 ratio is a reliable choice. The new labels allow you to experiment confidently, moving beyond brand loyalty to find the specific coffee-to-chicory ratio that creates your perfect cup.
