Since ancient times tiger nut Horchata has been believed to have very healthy properties due to its high starch and amino acid content and its many qualities. It can therefore be stated that tiger nuts are rich in carbohydrates and healthy fatty acids.
Cultivation of this rich root dates back to ancient Egyptian times, tubers having been found in sarcophagi and tombs from the earliest dynasties. Records have been found indicating that in the 5th century BC the inhabitants of the banks of the Nile enjoyed a white, milky drink made with tiger nuts grown beside the mighty river.
Moreover, in the 5th century BC the Greek historian and geographer Herodotus wrote his “nine books of history”, where the part about Egypt includes a description of a plant known as “biblio”, of which he says “…the bottom part, after harvesting and drying, is eaten and sold. Those seeking the most delicate taste usually roast it in a well-heated oven before eating it…” This description probably refers to tiger nuts.
From ancient Egypt, cultivation of tiger nuts spread through north Africa, reaching the Iberian peninsula and Sicily with the waves of Islamic expansion in the middle ages. This was the historical period when the Arabs introduced the cultivation of tiger nut tubers to what is now the east coast of Spain. At that time it was considered a product with a delicate taste and aroma and also the basis of the refreshing drink made by macerating it. The famous Horchata drink has been made since then and is still enjoyed today.