Horchata

Horchata (

The name probably derives from a Latin word for barley, the term hordeata, which in turn comes from hordeum (barley), related to a Mediterranean tradition of grain-based beverages.^[4] The Italian and Maltese orzata, the French and English orgeat have the same origin, although the beverages themselves have diverged, and are generally no longer made from barley.^[5]

History and composition

The drink originated in North Africa,^[6] and it is estimated that during the 11th century, it began to spread throughout Hispania (now Spain and Portugal).^[1] There are 13th-century records of a horchata-like beverage made near Valencia,^[7] where it remains a common drink.

From Spain, the concept of horchata was brought to the New World. Here, drinks called agua de horchata or simply horchata came to be made with white rice and cinnamon or canella instead of tiger nuts.^[1] Sometimes these drinks had vanilla added,^[8] or were served adorned with fruit.^[1] Similarly flavored plant based beverages are sold in various parts of the world as varieties of horchata or kunnu.

Varieties

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Horchata de chufa or kunnu aya

The drink now known as horchata de chufa (also sometimes called horchata de chufas[9] or, in West African countries such as Nigeria and Mali, kunnu aya^[10][11][12]) is the original form of horchata.^[1] It is made from soaked, ground and sweetened tiger nuts.^[1][13][14] According to researchers at the University of Ilorin, kunnu made from tiger nuts is an inexpensive source of protein.^{[citation needed]}

The

It remains popular in Spain, where a regulating council exists to ensure the quality and traceability of the product in relation to the designation of origin.^[15][16] There it is served ice-cold as a natural refreshment in the summer, often served with fartons.

The majority of the Spanish tiger nut crop is utilised in the production of horchata de chufa.^[17] Alboraya is the most important production centre.^[17] In total, sixteen Valencian municipalities grow tiger nuts protected by the quality seal, the only one that guarantees its Valencian origin, which in aggregate cover around 485 hectares of tiger nut fields, with an approximate annual production of 8,000 tonnes, which is normally all sold by the time it is harvested.^[18]

In rare instances, various forms of aflatoxin may be present in horchata de chufa.^[19]

Horchata de arroz

Horchata de arroz (es) is made of rice, sometimes with vanilla, and typically with cinnamon.^[1][20][21]

It is the most common variety of horchata in Mexico and Guatemala.^{[citation needed]} In the United States, it is popular in taquerías and Mexican ice cream shops.^[22][23][24]

In Alvarado, horchata de arroz is scented with flowers of the Aztec marigold (cempasúchil or Tagetes erecta).^[25]

Though horchata de arroz was once typically homemade, it is now available in both ready-to-drink (shelf-stable or refrigerated) and powdered form in grocery stores, principally in the U.S. and Latin America.^{[citation needed]}

Horchata de arroz is one of the typical drink flavors of

Horchata de ajonjolí ("sesame horchata") is made with toasted ground sesame seeds.^{[citation needed]} In Puerto Rico, it is typically made by pouring boiling water over sesame seeds and left to soak 24 hours. It is then strained adding sugar, vanilla, and cinnamon.^{[citation needed]} Evaporated milk, coconut milk, and rum can be added.^{[citation needed]}

Horchata is also made with sesame seeds, water and sugar in Zulia, an area in the west of Venezuela.^{[citation needed]}

Horchata de melón

Horchata de melón is made of ground melon seeds.^{[26][27][28][29]}

Semilla de jicaro

In the

Horchata, as a flavor, makes appearances in ice cream, cookies, and other sweets, and other products such as

• Chicha
• Orgeat syrup
• Rice milk
• Salep

References