Nixtamalization
An ingenious process from Mesoamerica to the world!
The word derives from the Nahuatl language. Nextli which means ashes and tamalli which means cooked corn dough.
Nixtamalization is the ancient Mesoamerican process of steeping corn kernels with an alkaline ingredient also known as slaked lime, ash, etc. This process softens the corn and splits up proteins which makes them digestible. It leads to partial gelatinization, adds calcium, gives flexibility to the tortilla, and acts as natural preservative.
In addition to altering the smell, flavor, and color, nixtamalization releases B vitamins and amino acids contained inside the kernels, enhancing the nutritional benefits that can be absorbed by our bodies.
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Heirloom Corn Tortillas
Shop HereExplore our exquisite collection of artisanal tortillas, where each bite carries the rich legacy of heritage and flavor.
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Heirloom Corn
Shop HereDiscover the exceptional flavors of our nixtamal collection, meticulously crafted from locally sourced heirloom dried corn.
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Heirloom Masa
Shop HereUnleash your culinary creativity with our masa collection, perfect for crafting innovative dishes, from tortillas to tamales to a new masa based dish.
