In Alvarado, horchata de arroz is scented with flowers of the Aztec marigold ( cempasúchil or Tagetes erecta). In the United States, it is popular in taquerías and Mexican ice cream shops. It is the most common variety of horchata in Mexico and Guatemala.
Horchata de arroz ( es) is made of rice, sometimes with vanilla and typically with cinnamon. In rare instances, various forms of aflatoxin may be present in horchata de chufa. 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. Alboraya is the most important production centre. The majority of the Spanish tiger nut crop is utilised in the production of horchata de chufa. There it is served ice-cold as a natural refreshment in the summer, often served with fartons. 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. This form of horchata is now properly called orxata de xufa. The Valencian or Chufa horchata is made with dried and sweetened tiger nuts ( Cyperus esculentus).
According to researchers at the University of Ilorin, kunnu made from tiger nuts is an inexpensive source of protein. It is made from soaked, ground and sweetened tiger nuts. The drink now known as horchata de chufa (also sometimes called horchata de chufas or, in West African countries such as Nigeria and Mali, kunnu aya ) is the original form of horchata. Restaurant employees serve the drinks by ladling them from the jars into glasses. On the left is a jar of jamaica, and on the right is a jar of horchata. Two large jars of aguas frescas in a Seattle taquería. 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. 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. Different varieties can be served hot or cold, and may be used as a flavor in other beverages, such as frappé coffee. In Latin America and other parts of the Americas, the base is jicaro, melon or sesame seeds, or white rice, along with other spices.
In Spain, it is made with soaked, ground, and sweetened tiger nuts. Horchata ( / ɔːr ˈ tʃ ɑː t ə/ Spanish: ( listen)), or orxata ( Valencian: ), is a name given to various beverages, which are generally plant-based, but sometimes contain animal milk. A glass of horchata de chufa with some fartons in Valencia
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