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.
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.
Store in a cool place for up to 1 year.
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.
In Sicilian, Tigernuts are called “cabbasisi.”