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Tigernuts are actually tubers, as peanuts are. Underground, the Tigernut plant grows rhizomes, off of which grow small roots and off of which, in turn, the "nuts" are formed. They are planted in the spring and ready to harvest 4 to 5 months later.

The nuts can be round or long with brown, rough skin. Inside, they are very hard, but sweet like "marron" chestnuts.

They are very popular in Spain and Mexico. They are also very popular with fishermen as bait for carp.

They are sold dried.

Cooking Tips

Tigernuts can be ground into flour for cookies. They need to be soaked for 24 hours (unless you are crushing them for a purpose such as flour.) For cooking with, you need to boil them for 30 minutes after soaking.

Storage Hints

Store in a cool place for up to 1 year.

History Notes

Egyptians grew Tigernuts. They have been found in 15th century BC tomb paintings in Egypt. The paintings included instructions for grinding and mixing them with honey.

Language Notes

In Sicilian, Tigernuts are called "cabbasisi."

See also:


Almonds; Amalou; Apricot Kernels; Brazil Nuts; Cashew Nuts; Chestnuts; Coconuts; Devil's Nutting Day; Hazelnuts; Macadamia Nuts; Nut Meals; Nut Mill; Nut Oils; Nuts; Peanuts; Pecans; Pine Nuts; Pistachio Nuts; Tigernuts

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Also called:

Chufa Nuts; Earth Almonds; Earth Nuts; Tiger Nuts; Cyperus esculentus (Scientific Name); Dado della tigre, Mandorle di terra (Italian); Chufas, Xufes (Spanish)


Oulton, Randal. "Tigernuts." CooksInfo.com. Published 29 December 2003; revised 15 October 2010. Web. Accessed 03/17/2018. <http://www.cooksinfo.com/tigernuts>.

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