Raíces

This collection groups our dried herbal roots, sorted by the part of the plant they come from. Roots are the underground portion of a plant, and once cleaned, cut and dried they keep well and are easy to measure for infusions and cooking. You will find familiar kitchen roots here alongside roots used mainly for brewing.

Flavours vary widely. Ginger and galangal are warm and pungent; liquorice root is sweet and woody; dandelion and chicory roots turn roasted and bitter; angelica and burdock are earthy. Some are cut into small pieces for the pot, others sold as powder for cooking and blending.

Roots generally need a little more heat and time than leaves or flowers to release their flavour. Many are simmered rather than simply steeped, and several double as culinary ingredients in stocks, braises and spice mixes.

Frequently asked questions

How do I prepare dried roots for an infusion?

Roots hold their flavour tightly, so a gentle simmer works better than a quick steep. Add the cut root to water, bring to a low boil and simmer for 5 to 15 minutes, then strain. Powders can be stirred straight into recipes.

Are these roots for drinking or cooking?

Both, depending on the root. Ginger, galangal, turmeric and liquorice are common in cooking and blends, while roots such as dandelion and chicory are more often simmered as an infusion. Each product page notes typical uses.

How should I store dried roots?

Keep them in an airtight container away from light, heat and moisture. Whole and cut roots keep their character longer than powders, which are best used within a few months of opening.

Do any of these roots contain caffeine?

No. Herbal roots are naturally caffeine-free. Roasted chicory and dandelion roots are sometimes brewed as a coffee-style drink but contain no caffeine.