It has a few particular characteristics, easily changeably, and short life (2 or 3 days in the fridge). The orgeat prepared according to the traditional procedure, is a highly perishable product, principally for its high microbe composition, proceeding from the 'pod' of the tiger nut with which it is elaborated.

In fact, it is this perishable character which impedes its marketing on a grand scale despite its agreeable sensory qualities.

The "magic" sensory qualities are lost when preserving or adding other chemical additives. The nutritional and flavour difference between the artisan orgeat and industrial or pasteurized versions, is, for example, like trying to compare vinegar with wine.

For the liquid orgeat, the refrigeration (0-2ºC) allows a satisfactory conservation during a maximum of 2 or 3 days, whereas in the case of iced orgeat - partially frozen to -2,-3ºC allows the conservation up to five days. Two types of orgeat exist: the artisan, which is sold in "horchaterías", in some ice-cream parlours, and a few coffee shops; and the industrial one, which is package in supermarkets or sold in dispensers in other locations with a longer shelf life but with different characteristics.