Оршата: Испандық өсімдік сүбесінің тарихы мен түрлері

Plant milk drink of Spanish origin
the beverage

Horchata (/ɔr/'/tʃ//ɑː//t//ə/; oɾˈtʃata), or orxata , is a name given to various beverages, which are generally plant based, but sometimes contain animal milk. In Spain, it is made with soaked, ground, and sweetened tiger nuts. In some parts of the Americas, the base is jicaro, melon or sesame seeds, or white rice, along with other spices. Different varieties can be served hot or cold, and may be used as a flavor in other beverages, such as frappé coffee.

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. 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 drink originated in North Africa, and it is estimated that during the 11th century, it began to spread throughout Hispania (now Spain and Portugal). There are 13th century records of a horchata like beverage made near Valencia, where it remains a common drink. From Spain, the concept of horchata was brought to the New World. Here, drinks called agua de horchata or simply horchata came to be made with white rice and cinnamon or canella instead of tiger nuts. or were served adorned with fruit. or, in West African countries such as Nigeria and Mali, kunnu aya) is the original form of horchata. According to researchers at the University of Ilorin, kunnu made from tiger nuts is an inexpensive source of protein. The Valencian or Chufa horchata is made with dried and sweetened tiger nuts (Cyperus esculentus). There it is served ice cold as a natural refreshment in the summer, often served with fartons. The majority of the Spanish tiger nut crop is utilised in the production of horchata de chufa. Alboraya is the most important production centre. In rare instances, various forms of aflatoxin may be present in horchata de chufa.

In Ecuador, 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). 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 denomination. The urban and rural populaces who consume this drink, notably in the Loja province, report improved overall well being and cognitive benefits. 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 antioxidant properties. Some smoothie shops, cafés, and McDonald's in the U. S. have been experimenting with horchata flavored frappes.