What is "chicory" often added to in coffee?

Chicory is often added to coffee primarily as a substitute or additive to enhance flavor. Its root can be roasted, ground, and brewed, imparting a distinct, slightly nutty and earthy taste that complements the flavor profile of coffee. This practice is especially prevalent in certain regions, such as New Orleans, where it is traditionally mixed with coffee for a richer and more complex flavor experience.

While chicory can impact the overall taste of coffee, it does not primarily enhance acidity; rather, it tends to mellow the taste. Chicory is not used as a sweetener, as it does not possess sweet properties, and although it may contribute some bitterness, that is not its main role. The primary significance of chicory lies in its ability to be a flavorful addition that creates a unique blend when combined with coffee.