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Chufas de Alboraya, bag of 250 grams100% Natural,
Ideal for the elaboration of horchata
Aboraya Tigernuts
Origin: Alboraya (Valencia).
Origin: Alboraya (Valencia)
Chufa 100% NATURAL
Packaging: 250 grams in a double layer plastic bag in a modified atmosphere
Packaging: 250 grams in a double-layer plastic bag and packaged in a modified atmosphere. Packaging: 250 grams in a double-layer plastic bag and packaged in a modified atmosphere
Properties: Tigernuts are a rich source of nutrients including vitamins -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 the "Horchata", a popular drink on the Mediterranean coast. - Ideal for children, the elderly and sportsmen
Horchata recipe: Horchata recipe: Horchata recipe: Horchata recipe
Ingredients: How to prepare it: 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 rind. It is left in the ice cream maker serving 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
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
- 1 kg. Of tigernuts
- 4 litres of water
- cinnamon stick (to taste)
- lemon rind
- 75 to 125 grams of sugar per litre of final product (according to consumer taste)
- it can also be made without sugar.
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.
