Tiger nuts were one of the initial few crops farmed by the first sedentary civilizations. They were held in high regard for their great sweet taste and healthy properties to such an extent that dried tigernut tubers were found by archeologists in ancient Egyptian funerary trousseau. In fact, the ancient Egyptian heaven, where supposedly the passed away good-hearted people went, was named “the land of sedges –or tiger nuts-”, “where water was abundant, an invigorating breeze blew, cereal grew and gooses lived, and where late people were able to rest in peace eternally happy and where dedicated to agricultural farming.” (Lara, 1989).

Different theories exist to explain how tiger nuts have become one of the most typical crops of valencian agriculture, while some historians believe it was the Arabs who introduced them to the Spanish mainland; others believe it already grew as a wild plant on the rich and fertile fields of the Valencian Reign.

Nowadays, tiger nuts are fundamentally employed for the elaboration of horchata, a refreshing and healthy drink especially consumed during summer time.