Yellow nutsedge or earth almond is on the one hand a very feared, by now almost worldwide occurring neophyte in warm areas, on the other hand its only about 1-2 cm large, roundish tubers are versatile usable and rich in nutrients. The history of use in Egypt can be traced back to the 6th millennium BC.
The texture and taste of the tubers are reminiscent of ripe coconuts. In West Africa, especially Nigeria, earth almonds are a popular snack that is sold at small market stands. They are eaten raw, roasted or added as flour or flour substitute to baked goods. Yellow nutsedges are also used for the production of beer and Kunnu, an alcoholic drink in Nigeria. They can also be used to make nougat and even jam. The tubers are very rich in oil (25%), so that a high-quality vegetable oil is extracted from them, which can even be used for deep-frying. In Spain, where the earth almond is grown on a large scale and can look back on a long history of use, the tubers are traditionally used for the production of earth almond milk or “Horchata de Chufa” (“Orxata de Xufes”). For this purpose, earth almonds are soaked in water several times, ground and pressed and then processed with water and sugar to produce this plant milk. This is quickly perishable and is best served fresh. Preparation and sale are therefore often done in the “Horchaterías”, which are something like milk bars especially for the Horchata de Chufa. Earth almond milk is even suitable for the production of fermented products such as yoghurt.
Since chufas are also rich in fibre, they saturate quickly and are a dietary food in spite of their high oil content. They can be used as nut replacements in case of nut allergies.
