horchata

The name probably derives from a Latin word for barley, the term {{lang|la|hordeata}}, which in turn comes from {{lang|la|hordeum}} (barley), related to a Mediterranean tradition of grain-based beverages.{{cite journal |last1=Rios |first1=Montserrat |last2=Tinitana |first2=Fani |last3=Jarrín |first3=Pablo |last4=Donoso |first4=Natalia |last5=Romero-Benavides |first5=Juan Carlos |date=9 March 2017 |title="Horchata" drink in Southern Ecuador: medicinal plants and people's wellbeing |journal=Journal of Ethnobiology and Ethnomedicine |volume=13 |issue=1 |at=article №18 |doi=10.1186/s13002-017-0145-z |pmc=5345160 |pmid=28279218 |doi-access=free}} The Italian and Maltese {{lang|it|orzata}} and the French and English orgeat have the same origin, although the beverages themselves have diverged, and are generally no longer made from barley.Lobscouse & Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels : Grossman, Anne Chotzinoff; Thomas, Lisa Grossman {{ISBN|0-393-04559-5}}

File:Orxatera1.JPG

A drink made out of tiger nuts was brought to Spain by Arab Moors during their occupation of the Iberian peninsula.{{cite journal |title=Sirvent: más allá de la horchata |journal=Sirvent Barcelon |date=2018}}{{Cite news|last1=Taseer|first1=Aatish|last2=Ruiz|first2=Stefan|date=2021-11-11|title=Tracing Mexico's Complicated Relationship With Rice|language=en-US|work=The New York Times|url=https://www.nytimes.com/2021/11/11/t-magazine/mexico-rice-conquest.html|access-date=2021-11-30|issn=0362-4331}} After, it began to spread throughout Hispania (now Spain and Portugal).{{cite book|last=Goldstein|first=Darra|url=https://books.google.com/books?id=jbi6BwAAQBAJ&pg=PA341|title=The Oxford Companion to Sugar and Sweets|date=4 July 2018|publisher=Oxford University Press|isbn=9780199313396|via=Google Books}} There are 13th-century records of an {{lang|es|horchata}}-like beverage made near Valencia,Clifford A. Wright, Mediterranean Vegetables, 2012, {{isbn|1558325913}}, s.v. 'chufa' where it remains a common drink

From Spain, the concept of horchata was brought to the New World. Drinks called {{lang|es|agua de horchata}} or simply {{lang|es|horchata}} came to be made with white rice and cinnamon instead of tiger nuts. Sometimes these drinks had vanilla added,{{cite book|last1=Cho|first1=Susan|url=https://books.google.com/books?id=CWjNBQAAQBAJ&pg=PA433|title=Dietary Fiber and Health|last2=Almeida|first2=Nelson|date=29 May 2012|publisher=CRC Press|isbn=9781439899373|via=Google Books}} or were served adorned with fruit. Similarly, flavored plant-based beverages are sold in various parts of the world as varieties of {{lang|es|horchata}} or {{lang|und|kunnu}}.

{{More citations needed|section|date=March 2023}}

File:ManekiNeko horchata jar.jpg}} in a Seattle {{lang|es|taquería}}. On the left is a jar of jamaica, and on the right is a jar of {{lang|es|horchata}}. Restaurant employees serve the drinks by ladling them from the jars into glasses.]]

The drink now known as {{lang|es|horchata de chufa}} (also sometimes called {{lang|es|horchata de chufas}}{{cite book|url=https://archive.org/details/janegrigsonsbook0000grig|url-access=registration|quote=horchata (chufa OR tiger).|title=Jane Grigson's book of European cookery|first=Jane|last=Grigson|date=1 January 1983|publisher=Atheneum|isbn=9780689113987 |via=Internet Archive}} or, in West African countries such as Nigeria and Mali, {{lang|und|kunnu aya}}{{cite book|last1=Cho|first1=Susan|url=https://books.google.com/books?id=TJdZI5WZ8k0C&q=%22kunnu%22+%22horchata%22&pg=PA433|title=Dietary Fiber and Health|last2=Almeida|first2=Nelson|date=29 May 2012|publisher=CRC Press|isbn=9781439899298|via=Google Books}}{{cite book|url=https://books.google.com/books?id=gAEODAAAQBAJ&pg=PR13|title=The New Milks: 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks|first=Dina|last=Cheney|date=3 May 2016|publisher=Simon and Schuster|isbn=9781501103940|via=Google Books}}{{cite book|url=https://books.google.com/books?id=Wk-ZDgAAQBAJ&q=%22kunnu%22+%22horchata%22|title=The New Fat Flush Foods|first=Ann Louise|last=Gittleman|date=19 May 2017|publisher=McGraw Hill Professional|isbn=9781260012071|via=Google Books}}). It is made from soaked, ground and sweetened tiger nuts.{{cite web |title=Authentic Spanish Recipe - Horchata de chufa |url=https://spainonafork.com/authentic-spanish-horchata-recipe/ |website=Spain on a Fork |access-date=12 October 2022 |date=31 March 2018}}{{cite web |title=Make horchata and fartons |url=https://bake-street.com/en/homemade-horchata-and-fartons/ |website=Bake-Street |access-date=12 October 2022 |date=5 August 2021}}

The Valencian or {{lang|es|Chufa horchata}} is made with dried and sweetened tiger nuts (Cyperus esculentus). This form of horchata is now properly called {{lang|es|orxata de xufa}}.

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.{{cite web|url=http://www.chufadevalencia.org |title=Consejo Regulador de la D.O. Chufa de Valencia. Horchata de Chufa de Valencia - Portada |publisher=Chufadevalencia.org |date=2002-12-31 |access-date=2014-07-15}}{{cite web |title=About us |url=http://en.chufadevalencia.org/ver/9/About-us.html |website=Tigernut of Valencia - Chufa de Valencia |access-date=12 October 2022 |language=en}}

The majority of the Spanish tiger nut crop is utilised in the production of {{lang|es|horchata de chufa}}.{{cite web|url=https://books.google.com/books?id=v9tJAAAAYAAJ&q=horchata+(%22chufa%22+OR+%22tiger%22)|title=Food Science and Technology: Manufacture and distribution of foods|first=James Muil|last=Leitch|date=4 July 1967|publisher=Gordon and Breach|via=Google Books}} Alboraya is the most important production centre. In total, sixteen Valencian municipalities grow tiger nuts protected by the quality seal, the only one that guarantees its Valencian origin, which in aggregate covered 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.{{Cite web |date=12 June 2022 |title=Horchata de Chufa (Tiger Nut): The famous summer drink from Valencia |url=https://spanishclub.blog/horchata-valenciana-de-chufa-tiger-nut-the-famous-summer-drink-from-valencia/ |website=Spanish Club Blog}}

In rare instances, various forms of aflatoxin could be present in {{lang|es|horchata de chufa}}.{{cite book|url=https://books.google.com/books?id=na28BAAAQBAJ|title=Mycotoxins in Foodstuffs|first=Martin|last=Weidenbörner|date=24 January 2014|publisher=Springer Science & Business Media|isbn=9781461487272|via=Google Books}}

File:15-07-21-Mexico-Stadtzentrum-RalfR-N3S 9725.jpg

{{lang|es|Horchata de arroz}} (es) is made of rice, sometimes with vanilla, and typically with cinnamon.{{cite web |url=http://www.saveur.com/article/Recipes/Horchata-de-Arroz-Tostado |title=Horchata de Arroz Tostado (Toasted Rice Drink) |work=Saveur |date=25 August 2011 }}{{cite web |url=http://www.saveur.com/article/Recipes/orchata-de-Arroz-con-Almendras |title=Horchata de Arroz con Almendras (Almond-Rice Drink) |publisher=Saveur }}{{Dead link|date=August 2024 |bot=InternetArchiveBot |fix-attempted=yes }}

It is the most common variety of {{lang|es|horchata}} in Mexico and Guatemala.{{citation needed|date=July 2018}} In the United States, it is popular in {{lang|es|taquerías}} and Mexican ice cream shops.Emeril Lagasse, [http://www.foodnetwork.com/recipes/horchata Horchata Recipe : Food Network] Taste of Mexico, 2007.[http://www.marthastewart.com/1067306/horchata Horchata Recipe & Video] - Martha Stewart.[http://www.mexconnect.com/articles/2407-refreshing-rice-drink-horchata-de-arroz Refreshing Rice Drink: Horchata de Arroz] by Karen Hursh Graber 2003 (MexConnect).

In Alvarado, {{lang|es|horchata de arroz}} is scented with flowers of the Aztec marigold ({{lang|es|cempasúchil}} or Tagetes erecta).{{cite book|url=https://books.google.com/books?id=55AERRMRXu0C&pg=PA130|title=Jarocho's Soul: Cultural Identity and Afro-Mexican Dance|first=Anita|last=Gonzalez|date=4 July 2018|publisher=University Press of America|isbn=9780761827757|via=Google Books}} In Oaxaca it is made without the addition of milk, as is common in other states and among Mexicans in the United States, and topped with chopped walnuts and cantaloupe.

{{lang|es|Horchata de ajonjolí}} ("sesame horchata") is made with toasted ground sesame seeds.{{citation needed|date=July 2018}} 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|date=July 2018}} Evaporated milk, coconut milk, and rum can be added.{{citation needed|date=July 2018}}

In Ecuador, {{lang|es|horchata}} is a vivid red-coloured infusion or tea, consisting of some 18–20 different plants and herbs, and is most famous in the province of Loja (hence its common name of horchata lojana).{{citation needed|date=July 2018}} . Some of the herbs frequently used are escancel or bloodleaf (a type of amaranth), achiote or annatto, hibiscus, lemon verbena, lemongrass, spearmint, peppermint, chamomile, lemon balm, and rose geranium, among others. It is not at all similar to the sweet, grain-based horchatas of other Latin American countries, but simply shares the same term.

The urban and rural populaces who consume this drink, notably in the Loja province, report improved overall well-being and cognitive benefits.{{citation needed|date=July 2018}} . They also believe that this herbal infusion promotes a healthy digestive tract, improves focus and memory, and acts as an hepatic anti-inflammatory and a diuretic. There is valuable scientific evidence for the purported health benefits of each of these various ingredients—on their own and combined—including counteracting genotoxicity in the body, as well as antimicrobial and antioxidant properties.{{Citation |last=Duarte-Casar |first=Rodrigo |title=Antimicrobial activity and potential of the ingredients of horchata – a traditional southern Ecuadorian highlands herbal drink |date=2024-07-19 |work=Antimicrobials for Sustainable Food Storage |pages=176–201 |url=https://www.taylorfrancis.com/books/9781003288503/chapters/10.1201/9781003288503-12 |access-date=2024-12-10 |edition=1 |place=New York |publisher=CRC Press |language=en |doi=10.1201/9781003288503-12 |isbn=978-1-003-28850-3 |last2=Rojas-Le-Fort |first2=Marlene |last3=Bailon-Moscoso |first3=Natalia |last4=Romero-Benavides |first4=Juan Carlos|url-access=subscription }}{{Cite journal |last1=Bailon-Moscoso |first1=Natalia |last2=Tinitana |first2=Fani |last3=Martínez-Espinosa |first3=Ruth |last4=Jaramillo-Velez |first4=Andrea |last5=Palacio-Arpi |first5=Alejandra |last6=Aguilar-Hernandez |first6=Jessica |last7=Romero-Benavides |first7=Juan Carlos |date=December 2017 |title=Cytotoxic, antioxidative, genotoxic and antigenotoxic effects of Horchata, beverage of South Ecuador |journal=BMC Complementary and Alternative Medicine |language=en |volume=17 |issue=1 |pages=539 |doi=10.1186/s12906-017-2048-x |issn=1472-6882 |pmc=5735544 |pmid=29258490 |doi-access=free}}

{{lang|es|Horchata de melón}} is made of ground melon seeds.{{cite web |url=http://www.los-dos.com/recipes/verarticulo.php?IdArticulo=244485 |title=RECIPE: Horchata |website=Los Dos |access-date=2016-08-02 |archive-url=https://web.archive.org/web/20170731000535/http://www.los-dos.com/recipes/verarticulo.php?IdArticulo=244485 |archive-date=2017-07-31 |url-status=dead }}{{cite web |url=http://www.saveur.com/article/Recipes/Horchata-de-Melon |title=Horchata de Melón (Cantaloupe Seed Drink) |work=Saveur |date=25 August 2011 }}[http://www.spokesman.com/stories/2015/apr/29/heavenly-horchata/ Adriana Janovich. "Heavenly Horchata" - The Spokesman-Review APRIL 29, 2015]{{cite web |url=http://allrecipes.com.mx/receta/5509/horchata-de-semillas-de-mel-n.aspx |archive-url=https://web.archive.org/web/20121129170534/http://allrecipes.com.mx/receta/5509/horchata-de-semillas-de-mel-n.aspx |url-status=dead |archive-date=November 29, 2012 |title=Horchata de semillas de melón |website=allrecipes.com.mx}}

In the Central American countries of El Salvador, Nicaragua, Honduras, and Costa Rica, {{lang|es|horchata}} refers to the drink known as horchata de morro or {{lang|es|semilla de jicaro}}. Its base is made by grinding jicaro seeds, locally referred to as morro seeds, with rice.{{Cite web|last=Spiegel|first=Alison|date=July 10, 2014|title=Why Horchata Is Your New Best Friend This Summer|url=https://www.huffpost.com/entry/horchata_n_5571070|access-date=September 5, 2021|website=HuffPost}}{{Cite web|date=August 10, 2017|title=Starbucks' Latest Frappuccino Takes Inspiration From Horchata Drinks|url=https://www.nbcmiami.com/news/local/new-starbucks-horchata-frappuccino-now-available/21228/|access-date=September 5, 2021|website=nbcmiami.com}} Depending on the region, other additions include ground cocoa, cinnamon, sesame seeds, nutmeg, tiger nuts, vanilla, ground peanuts, almonds and cashews.{{citation needed|date=July 2018}}

In Nicaragua, it is also made with semilla de jicaro and rice as a base; these ingredients are toasted or dry-roasted, then ground into a fine powder. The powder is then mixed with water or milk, topped with ground cinnamon and, finally, sugar.{{Cite web|author-link=Clarissa Wei|last=Wei|first=Clarissa|date=November 9, 2015|title=A Taste of Nicaragua: Three Traditional Drinks|url=https://www.eater.com/drinks/2015/11/9/9696230/chicha-maize-tiste-semilla-recipes|access-date=September 5, 2021|website=Eater}}{{Cite web|date=July 8, 2010|title=Las distintas aplicaciones del jícaro como fruta tropical|url=https://hoy.com.do/las-distintas-aplicaciones-del-jicaro-como-fruta-tropical/|access-date=September 5, 2021|website=Hoy Digital}} Cocoa beans are sometimes added to the horchata, also toasted and ground with the base.{{Cite web|url=https://www.whats4eats.com/beverages/horchata-de-arroz-recipe|title=Horchata de Arroz Recipe (Latin sweet rice beverage)|date=July 11, 2008|website=Whats4eats}}

File:Dough-Donut-Horchata.jpg]]

Horchata, as a flavor, makes appearances in ice cream, cookies, and other sweets, and other products such as RumChata, an alcoholic tribute to the beverage.{{Cite web|title=RumChata fights to protect trademark|url=https://www.freeborn.com/assets/2012_12_28_rumchata_fights_to_protect_trademark_0.pdf|url-status=dead|archive-url=https://web.archive.org/web/20181031052609/https://www.freeborn.com/assets/2012_12_28_rumchata_fights_to_protect_trademark_0.pdf|archive-date=31 October 2018|access-date=11 March 2021}} Some smoothie shops, cafés, and McDonald's in the U.S. have been experimenting with horchata-flavored frappes.{{cite web|url=http://www.foodbeast.com/2014/05/12/mcdonalds-testing-horchata-frappes-in-southern-california/ |title=McDonald's Testing Horchata Frappes in Southern California |publisher=Foodbeast |date=May 12, 2014 |access-date=July 15, 2017}}

• Agua fresca
• Chicha
• Orgeat syrup
• Rice milk
• Salep

{{Reflist}}

{{Sister project links |b=Cookbook:Horchata |commons=Category:Horchata |wikt=horchata |d=y |n=no|q=no|voy=no|v=no|species=no|s=no }}

• [http://www.chufadevalencia.org/ The Regulating Council of Denomination of Origin "Chufa de Valencia"]: Quality council regulating tiger nut horchata in Valencia
• [http://www.tastingtable.com/entry_detail/nyc/14262/Horxata_introduces_real_Valencian_horchata_to_NYC.htm Article about Horxata, Ltd.]: Valencian Horchata in New York

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