The groudnut, Cyperus esculentus L., is a plant known in the whole world as one of twenty principal weeds, being also in natural state, generally in humid areas, of poor drainage and in fertilizer (Holm et al., 1977; Hauser, 1968; Stoller et al., 1979; Borg et al., 1988; Groenendael, Habekotte, 1988; Miesner, Enz, 1990).

In Valencia it is known like xufa, xufla in Catalonia and coquito in South-America. In English it is known as "groundnut", "yellow nutsedge", "earth almond" and "tiger nut"; in French as "souchet eatable"; "dolcichigna" and "mandorla di terra" in Italian; "erdmandel" and "knollency perngras" in German, "knolcyperus" in Dutch and "Haz-el-aziz" in Arab.

THE GROUDNUT: It is a tuber, cyperus sculentus vulgarly called Groundnut, which is known approximately 3.000 years ago, three very well-known varieties exist, since they are the "Llargueta", the "Gordeta" and "Armela".

CULTURE: The Groundnut, it is cultivated in free and sandy areas, the conditions of culture need temperatures of soil and environmental very soft from 12 to 13 grades, rising this, later up to 20 and 25 grades, they add high moisture, stand firm in April - May and are gathered in November and December.

DRIED: In natural drying rooms and in environmental constant conditions, both of moisture and of temperature.

THE FLAVOR: Only that natural and handmade Groundnut obtained based on deep knowledge and experience for a long time lived; it teaches you to know that the heart of the Groundnut needs a personal treatment and in reason of his making. It is a nourishing product and with big therapeutic properties.