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2001, Clifford A. Wright, Mediterranean Vegetables, Harvard Common Press, →ISBN, page 119:
Chufa is most popular in two places in the Mediterranean, Spain and Egypt (especially around Damietta). In Spain, especially in the region of Valencia, chufa is used to make a drink called horchata.
2004, Harold McGee, chapter 6, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:
The chinese water chestnut and the tiger nut, or chufa, are both members of the sedge family, a group of water grasses that includes papyrus.
Xavier Varela Barreiro, Xavier Gómez Guinovart (2006–2018) “chufa”, in Corpus Xelmírez - Corpus lingüístico da Galicia medieval (in Galician), Santiago de Compostela: ILG
Not completely certain. Suggested from Latincȳphi(“gallingale perfume”), but the continuity of this word is doubtful. Perhaps instead the same word as trufa.