Although tiger nuts seem like a genuinely Valencian product, their origins date back thousands of years to Africa. In the Egypt of the pharaohs, tigernut milk was already consumed as an appetite stimulant and to combat digestive disorders.
It was the Muslims who expanded the cultivation of tiger nuts and the production of the famous horchata in the current Valencian Community.
Tigernuts are tiny tubers that are planted between April and May and harvested between November and January.
In order to consume tiger nuts and enjoy their sweet flavor, these small tubers must be dried for at least 3 months. In this period of time, they lose moisture and become sweet.
Tigernuts have been consumed since ancient times for their nutritional qualities and digestive properties .
Tigernut milk , or horchata, is rich in amino acids and starch that act as soluble fiber and have an astringent function. That is, they help prevent and cure diarrheal processes.
Horchata is perfect for combating high temperatures during the hot summer months and remineralizing us thanks to its content of: phosphorus, magnesium, potassium, calcium and iron.
Tigernut milk is a drink that provides us with energy and, in addition, has heart-healthy properties since its oleic acid content helps reduce cholesterol and triglycerides.
In addition, horchata contains vitamins E and C that act as antioxidants.
Unsweetened horchata is perfect for diabetics because its arginine content favors the production and release of insulin.
How to make horchata at home?
For each liter of horchata that we want to make, we will need 250 grams of tiger nuts.
The first thing we must do is clean the tiger nuts well and soak them for at least 12 hours.
Later we will grind them with a liter of mineral water and, if we want, we can add sugar, cinnamon and lemon peel to taste.
