Dandelion Root Raw Cut | Taraxacum officianale

Dandelion Root Raw Cut | Taraxacum officianale

Dandelion root has been used for centuries in traditional medicine and as a coffee alternative. The raw cut root offers a slightly bitter, earthy flavor that works beautifully in herbal teas and roasted coffee substitutes.

Dandelion, far from being just a common weed, is an ancient herb with origins tracing back across Eurasia and North America. Its use is well-documented in traditional medicine systems, including Traditional Chinese Medicine (TCM) and European folk remedies, where it was historically valued for its perceived diuretic and liver-supportive properties.

Today, Dandelion Root Raw Cut is prized in the food and beverage industry for its unique, earthy, and slightly bitter flavor profile, which is often enhanced when roasted, taking on characteristics similar to coffee or chicory.

Pack Sizes:

• 100g
• 1 Kg (SAVE 40% OFF 100g Price)
• 5 Kg (SAVE 16% OFF 1Kg Price)
• 25 Kg (SAVE 28% OFF 1Kg Price)

Common Uses:

• Tea and Wellness Beverages: This is a primary application. Dandelion root is a core ingredient in many "detox" or digestive tea blends. Its natural bitterness is balanced with ingredients like ginger, licorice, or orange peel. For wellness beverages, it can be cold-brewed or infused into functional waters.
• Coffee alternative when roasted
• Traditional brewing adjunct
• Digestive tonics
• Distilling and Brewing: The roasted root offers a fascinating application in spirits. Its robust, slightly caramelized, and bitter notes can be used to impart depth and complexity to gin (as a botanical), bitters, or liqueurs. In brewing, both roasted and raw dandelion root can be used as a bittering agent or a flavoring component in unique craft beers and root beers, recalling its traditional use as a foodstuff.

Product Details:

• Botanical name: Taraxacum officianale
• Form: Raw cut root
  
• Country of Origin: China
• Lot #:  B450543
• Best Before Date: 7-May-2029

Brewing Notes:

For tea, steep 1-2 teaspoons per cup in boiling water for 5-10 minutes. For a coffee alternative, roast the roots first until dark brown, then grind and brew as you would coffee.