Tiger nuts are small, wrinkled tubers from the plant Cyperus esculentus, not actually nuts. They thrive in warm climates across the Eastern Hemisphere and are eaten for their naturally sweet, nutty flavor and rich fiber content. Used for thousands of years, especially in Spain and Egypt, they’re typically soaked or ground to be eaten raw, added to recipes, or made into beverages.
Tiger nuts are versatile. Around the world, they’re commonly used whole as snacks, dried and turned into flour, or pressed into tiger nut milk, also called horchata de chufa in Spain or kunu aya in Nigeria, popular dairy-free alternatives made by soaking, grinding, and straining the tubers. The leftover pulp can be repurposed into baked goods, added to yogurt, or frozen for later use.
Tiger nuts are typically harvested in November or December using combine harvesters. After harvesting, they’re washed to remove debris and then sun-dried for up to three months, with careful turning to avoid spoilage while maintaining their sweetness and quality.
The global market for tiger nut products is booming, valued at US$ 187 million in 2024 and expected to nearly double to US$ 349 million by 2032, growing at a CAGR of 8.1 %. The broader market for tiger nut milk alone was valued at US$ 455 million in 2020 and is projected to increase to US$ 993 million by 2030 (CAGR 8.1 %) driven by demand for plant-based dairy alternatives and health-conscious products. Across Europe, the market is expanding too, with countries like Spain, the UK, Germany, France, Italy, Portugal, and Greece all recording solid growth in tiger nut milk sales (CAGR ranging from 6–8 %).
Tiger nut products align perfectly with rising trends in vegan, gluten-free, and functional foods. Their natural sweetness, fiber, and mineral profile support modern health preferences and justify their “superfood” label. Organic versions are also growing in popularity, while processing innovations, like cold-pressed oils and freeze-dried flours, are being applied to preserve nutrients and improve shelf life.
The industry is populated by agile SMEs that specialize in tiger nut products. They often offer bulk tiger nuts, flour, milk, or oil, packaged industrially, either aseptically or frozen, to preserve freshness. They also support private-label programs, allowing custom product development, certifications, and packaging tailored to your needs.
Buying Tiger Nuts in bulk is common for snack makers, bakeries, and plant-based beverage lines. Typical industrial formats include whole unpeeled, peeled, chopped, flour, and oil. Liquids like horchata bases can be supplied aseptically or frozen for stability. Packaging usually comes in food-grade bags, cartons, or drums, with palletised loads for efficient handling.
With Private Label Tiger Nuts, manufacturers can help you build a branded range fast. Common SKUs include ready-to-drink tiger nut milk, bar or bite-sized snacks, baking mixes with tiger nut flour, and syrups. Expect support with recipe development, sensory targets, packaging selection, label artwork, and shelf-life testing. Ask for documentation on allergens and cross-contact, and confirm claim wording such as gluten free or no added sugar.
Organic tiger nut products are cultivated without synthetic inputs and certified per international organic standards. These natural ingredients serve health-conscious brands, particularly in categories like plant-based milk, snacking, and natural baking.
Interested in sourcing quality Tiger Nut Suppliers? Check out our Marketplace to connect with certified suppliers, request quotes, and source high-quality tiger nut products directly.
Find the right supplier for your food ingredients in under a minute with
Nutrada.
Nutrada - Sourcing made easy.
