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Tiger nut (Cyperus esculentus) is a tuber historically cultivated in West Africa and the Valencia region. It's often confused with nuts, but it's actually much more than a simple tuber and offers many of the typical properties of nuts, without the disadvantages.
For this reason, tigernuts are becoming an increasingly popular ingredient in the food industry, thanks to their high performance, vegan, allergen-free, and nutrient-rich nature, making them ideal for new eating habits. Not only is they a superfood rich in fiber and vitamin E, but they're also a versatile raw material, making them a hot trend.
In the fishing industry, particularly in the world of carp fishing, tigernuts are baits much appreciated by carp for their attractiveness.
They are excellent as bait against nuisance fish and for large preventative baiting campaigns or to be incorporated into spod mixes.
Preparing tigernuts is very simple: soak the dried tigernuts for 24 to 48 hours, then cook them.
Once the water reaches boiling point, count 30-40 minutes.
Once finished, turn off the heat, discard the boiling water and immerse the tigernuts in cold water to stop the cooking.
If you need to keep them for a long time after cooking, add a preservative or put them in the freezer.
Today, thanks to 20 years of experience and a constant commitment to improving its supply chain processes, Tigernuts is the only company able to supply significant quantities of tigernuts, including ORGANIC quality, with a guaranteed level of quality.
Large tigernuts range in size from 12mm to 15mm
They are sold in 10 kg vacuum-packed bags or in a cardboard box containing 2 10 kg vacuum-packed bags for a total of 20 kg.
