Chicory Root is commonly baked, ground, and used as a coffee substitute and additive, mainly in the Mediterranean region, although its use as a coffee additive is also very popular in parts of Southeast Asia and America.

The root gained a majority of its popularity as a coffee substitute in poorer economic areas during the 1930s.

Craft brewers use roasted chicory to add flavor to their stouts and other styles brewed with coffee and roasted malts.