Tigernut

Tigernut, also known as chufa, is the edible tuber of the plant Cyperus esculentus. It is not a true nut but a tuberous root used for food. The tubers are small, brownish, and have a sweet, nutty flavor.

Tigernuts are native to Africa and parts of the Middle East and have become popular in the Mediterranean, especially Valencia, Spain, where horchata de chufa—a traditional beverage—is made from the tubers. The crop is grown in sandy soils, harvested in late summer or autumn, and the tubers are dried, stored, or processed into various products.

Common uses include eating the tubers raw or roasted, grinding them into flour for gluten-free baking, and making tigernut milk, a dairy-free beverage. Oil pressed from the tubers is used in cooking and cosmetics. Tigernut flour is also employed in baking and as a thickener, offering a natural alternative in gluten-free recipes.

Nutritionally, tigernuts are high in dietary fiber and resistant starch, with a significant content of monounsaturated fats. They provide minerals such as magnesium and potassium and a source of vitamin E. They are naturally gluten-free and dairy-free, making them suitable for several dietary preferences, though individuals with nut or seed allergies should use them with caution if advised by a healthcare professional.

Historically, tigernuts have ancient roots in Africa and the Fertile Crescent. Cultivation spread to Europe, notably during Moorish influence in Spain, and today they are grown in several regions worldwide. They are marketed as snacks, in flours, milks, and other specialty foods.