Horchata

[4] 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.

[1][8] 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.

[citation needed] In Puerto Rico, it is typically made by pouring boiling water over sesame seeds and left to soak 24 hours.

It is not at all similar to the sweet, grain-based horchatas of other Latin American countries, but simply shares the same denomination[citation needed] .

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 antimicrobial and antioxidant properties.

[citation needed] 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.

[36] 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.