Cookbook:Tiger Nut

The tiger nut, also called yellow nutsedge, chufa, atadwe, and earth almond is the tuber of the plant Cyperus esculentus. It is considered a weed worldwide, although it is readily edible.

Characteristics edit

The tiger nut is a small, fibrous tuber with a brown skin and chewy texture. The flavor is often described as sweet, light, and almond-like. When dried, tiger nuts become shriveled and wrinkled.

Selection and storage edit

Chufa can be properly stored for up to a year in a cool, dark place, when tightly wrapped.

Uses edit

Tiger nuts can be sold whole, dried, or ground into a type of flour or meal. They may also be processed into oils or spreads, and tiger nut milk is a viable non-dairy milk alternative.

There is evidence of tiger nuts being consumed boiled and sweetened in ancient Greece. They have also historically been used in Spain to make the beverage horchata de chufa, which continues to be enjoyed in the present day.

Tiger nuts continue to be eaten in parts of Africa and the Mediterranean. They can be eaten raw, dried, or cooked—soaked dried tiger nuts make for a crunchy snack, and boiled tiger nuts are often eaten as a side dish. Tiger nut flour may be used as a gluten-free flour substitute in baking.

Tiger nut milk is made by soaking the tiger nuts and water. The tubers are then ground or blended with water, and the resulting extract is usually sweetened.

Cookbook:Tiger Nut

Characteristics edit

Selection and storage edit

Uses edit

External links edit