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.