It is summertime and the body needs to be cooled down in order to face up to the demands of the summer period. Those people travelling to the Mediterranean can make the most of their stay by trying the classic Valencian horchata. Its main ingredient, the tiger nut, was discovered more than 3000 years ago and comes from ancient Egypt, where archaeologists found them buried in urns next to the pharaohs. The 'cyperus sculentus' or tiger nut enjoyed enormous popularity in Northeast Africa, specifically in Egypt and the Sudan. Centuries later, the Arabs introduced this root vegetable to the peninsula. Tiger nuts need especially rich, sandy and loose soil and due to its characteristics the fertile region of Valencia became the most suitable place to grow them. It is currently a product with its own quality seal, grown in sixteen towns of the Valencian area of  l�horta nord, whose climatic conditions make them the only area in Spain where this exceptional root vegetable is grown and give the plant a characteristic sweet and intense flavour.

 

The tiger nut is a plant with long, thin roots at the end of which the tubers or tiger nuts grow. They may be rounded or long and the skin is a darkish brown colour if they are harvested late and also when the tuber dries and is stored for a long time. The tuber�s flesh is a milky white colour when it is soaked for several hours and its characteristic flavour is acquired after drying, when some of the starch has turned into sugar.

 

Tiger nuts need a considerable amount of water, and they are harvested during the coldest season. Once the harvest is finished, the tuber is stored in the laundry room in chlorinated water and this gets rid of the tiger nuts� roots and skin. The drying process lasts for the next three months, until all the moisture is lost. Then selection takes place, all the damaged plants and the impurities that have survived the washing process are removed.

 

It is a drink that is very good for our health with a high iron content. It is full of energy, diuretic and valued for its vitamins and minerals particularly potassium and phosphorus. Its fatty acid composition is similar to that of olive oil, it prevents arteriosclerosis and increases HDL (good cholesterol). Consuming tiger nut milk increases triglycerides, does not cause allergies and helps the intestine�s defence mechanisms, which are very important in the summer.

 

Although tiger nut milk is sold ready made, it is best to enjoy it on a pavement caf� on very hot days. It can also be made at home. To do this, the tiger nuts are washed thoroughly and when they are totally clean they are left to soak in plenty of cold water for a period of 12 � 14 hours. Once this time has passed, they are washed thoroughly once again, changing the water until it is totally clear. The tiger nuts are drained and crushed in a mortar, adding a little bit of water so that they do not lose any oil (they may also be fed through a mincing machine). We add water and a piece of cinnamon stick and leave it to rest for about two hours in a cool place. Then we add sugar, stirring well so that it dissolves completely and pour it through a metal sieve placing a damp piece of thin cloth over the sieve. This way we obtain a milky liquid which can be put in the fridge and later served cold. It only keeps for two days.

 

Tiger nut milk has a completely different taste to the rice milk we find in Latin American countries. Furthermore, it can be natural, pasteurised, sterilised, concentrated, condensed, frozen and powdered. It can also be served as an iced drink, by freezing it as you would freeze a marzipan sweet and taking care to stir it from time to time so as to break the crystals which form until you obtain the desired texture.

 

The wide avenue that connects Valencia with the neighbouring town of Alboraia is home to some of the most traditional and reputable establishments. One such establishment is Daniel, the company taking its name from the founding horchata maker, Daniel Tortajada, who started up the business in 1949 and whose reputation has travelled beyond the borders of Valencia. Their specialities are horchata milkshake, �floats� (horchata with a scoop of ice cream) and 'sospir' (horchata with a bit of coffee, orange, lemon or barley). Other companies are Bon Aire, which has an interior lounge and large balcony and Santa Catalina, located in the old quarter of Valencia, a horchata business which is more than two centuries old and must be visited.