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Tiger Nut Flour


Applications & Usage

Uses Tiger nut flour is a bit sweeter than most grains, owing to natural sugars in the root. It's best to mix this ingredient with another flour (like coconut, arrowroot or almond) for the best baking results. Use it as a binding ingredient in veggie burgers, black bean patties, meatloaf, and other savory dishes.


Kosher Yes
Upcycled Yes

Microbiological Properties

E.Coli <negative
Molds <200 cfu/g.max
Salmonella <negative
Total Aerobic Count <5000cfu/g
Yeast <200 cfu/g.max

Nutritional Information

Calcium 55mg
Calories 500
Fiber 32.1g
Iron 5.7mg
Potassium 857mg
Sodium 0mg
Sugar 21.4g
Total Carbohydrates 64.3g
Total Fat 25g


Color light brown
Country Of Origin Kenya, Uganda, Tanzania
Ingredients 100% tiger nut
Odor Nutty odor, mild earthy
Production Method The tiger nuts are washed, peeled, dried thoroughly and milled using stainless steel food grade milling machines into a fine flour of particulate matter such that US Standard Mesh 10-120 (catered to order). Dried to moisture levels of ≤11% and packaged in appropriate food grade bulk packaging per request. The processing methods conform to all provisions of the Food, Drugs and Substances Act, Chapter 254, the Public Health Act, Chapter 242. The flour has been processed with the HACCP guidelines and under stringent sanitary standards.
Proteins 3.6g
Taste Nutty Taste

Regulatory & Compliance

Allergens This product is milled in a process free from the 8 major food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Storage & Packaging

Identification Each individual package must bear the following particulars in letters grouped on the same side, legibly and indelibly marked and visible from the outside: Date packed, batch number, weight in kgs, name of the supplier.
Packaging Tiger Nut Flour is packed in clean food grade packaging material (customer determined size) to protect the product from contamination. The packaging materials and process shall not contaminate the product or otherwise affect its technological, nutritional or sensory quality. Labeling and any markings must be done in non-toxic ink or glue. Packages must be free of all visible and invisible foreign matter. 
Shelf Life 12-24 months from date of manufacture; Keep cool, dry, hygienic and well ventilated. Don´t expose to direct sunlight. This product shall be free from live infestation, and evidence of infestation by rodents or birds. It shall not contain pathogens at levels injurious to human health, and will comply with the requirements of the Food Safety Act 1990, and all pertinent regulations made thereunder.