Roasted Dandelion Root is famously used as a caffeine-free coffee substitute. It brews a dark, robust, and toasty beverage, enjoyed by those looking to reduce their caffeine intake.
It has a rich, dark, and toasty flavour with a pleasant, earthy bitterness, very similar to coffee. The roasting process makes it much less bitter than raw dandelion root.
No. Roasted Dandelion Root is 100% naturally caffeine-free, making it a perfect hot beverage for any time of day or night.
Raw dandelion root is very earthy and intensely bitter, and is typically used in traditional herbal preparations. The roasting process transforms the root's starches (like inulin), making it much more palatable, nutty, and coffee-like.
Because it's a tough root, it needs a long steep. The best way is in a plunger (French press) with boiling water for 10-15 minutes, or by gently simmering the root in water (a decoction) for 10-15 minutes.
No, they are very different. The root (this product) is roasted to create a dark, toasty, coffee-like brew. The leaf is a different product, used to make a much lighter, grassier, and more mineral-tasting herbal tea.
