The note of chicory, particularly when roasted, presents a rich, deep, and complex olfactory profile. It is profoundly earthy and rooty, with a prominent bitter edge that is both intriguing and elegant. There's a distinct roasted quality, akin to dark roasted coffee beans, but often less acidic and with a subtle, almost caramelized sweetness lurking beneath the bitterness. Its texture is dry and slightly powdery, yet it possesses a grounded warmth that can feel resinous or even subtly leathery in certain compositions. It projects with a moderate intensity, offering a sophisticated depth rather than an overpowering sillage. As it evolves, the initial sharp bitterness softens, revealing more of its woody, earthy core and a lingering, comforting warmth. It typically behaves as a heart to base note, providing an anchor and a unique gourmand-adjacent character.