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Origin: Alboraya (Valencia).

Origin: Alboraya (Valencia)

Tiger nut 100% NATURAL

Packaging: 600 grams in vacuum-packed glass jars

Packaging: 600 grams in vacuum-packed glass jars

The vacuum packaging system consists of extracting the oxygen from the container containing the product, thus preventing oxidation and deterioration of the food to be preserved, thus maintaining all its organoleptic properties

Properties:

The tigernuts are a rich source of nutrients including vitamins
C and E and minerals such as phosphorus, magnesium, potassium, calcium,
and iron as well as starch, unsaturated fats, proteins and enzymes that facilitate digestion

-Healing properties and antioxidants.

- Healing properties and antioxidants

- Decrease of LDL "bad cholesterol" due to the high content of vitamin E.

- High content of vitamin E.

- High content of vitamin E

- High oleic acid content (much more than olive oil).

- High oleic acid content (much more than olive oil).

- High oleic acid content (much more than olive oil)

- Recommended for diabetics due to the presence of sucrose and high nutritional values, surpassing even chocolate.

- Ideal for children

- Ideal for children, the elderly and sportsmen.

- Ideal for children, the elderly and sportsmen

*Its fundamental and traditional use is the base for "Horchata", a popular drink on the Mediterranean coast.

- Ideal for children, the elderly and sportsmen and women.

- Ideal for children, the elderly and sportsmen and women

Horchata recipe:

Horchata recipe:

Horchata recipe:

Horchata recipe

Ingredients:
- 1 kg. Of tigernuts
- 4 litres of water
- cinnamon stick (to taste)
- lemon rind
- from 75 to 125 grams of sugar per litre of final product (according to consumer taste)
- it can also be made without sugar.

How to prepare it:
The tigernut must be soaked. The soaking time of the tigernut, so that the tigernut milk has a very pleasant taste, should not be more than 6 - 7 hours in summer. A longer time makes the tigernut mouldy and causes the tigernut milk to have a watery taste. The difficulty that comes with not having it soaking longer is the grinding, because the tigernut is harder, but it will certainly taste better if you respect this time limit.

The tigernuts are washed well

Wash the tigernuts well, to remove any trace of dirt and remove those that are deteriorated. Then they are crushed (with an electric mixer), water is added to the pulp obtained and left to macerate for several hours, after which it is strained with a fine cloth. Add sugar, cinnamon and lemon peel. Leave it in the ice cream maker and serve it very cold

The sweet taste of tigernuts makes them a great snack. Having dried them after harvesting they are hard, but if they are soaked in water between 14h and 24h hours they rehydrate and become soft again