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Forcing-blanching This is an indispensable process which inhances the qualities of late-season Radicchio, and hence raises its market appeal. The roots are replanted in a dark environment where they produce new leaves. The absence of light, however, deprives the plant of all or almost all its chlorophyll pigments, and this brings out the intense red of the leaf which also loses its fibrous texture and acquires a crunchy consistency and pleasantly bitter taste.
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