Nixtamalized corn flour

Nixtamalized corn flour is a fine powder obtained from corn that has undergone a traditional process called nixtamalization, in which the grains are cooked and soaked in an alkaline solution, generally water with lime (calcium hydroxide). This process significantly improves the nutritional and culinary properties of corn, facilitating grinding and enhancing its characteristic flavor.

The origin of nixtamalization dates back to the pre-Hispanic cultures of Mesoamerica, especially in regions such as Mexico and Central America, where corn is an essential food. This technique has been fundamental for the preparation of typical dishes such as tortillas, tamales, atoles, and other traditional snacks.

Among its properties, nixtamalized corn flour stands out for being more digestible than untreated corn flour, in addition to having a higher calcium content due to the lime treatment. It also provides a smoother texture and a genuine toasted corn flavor, and its use helps to better preserve nutrients, such as B-complex vitamins.

In different Hispanic American countries, nixtamalized corn flour has various synonyms, including masa harina (very common in Mexico and parts of Central America), nixtamal flour, and simply masa. In some places, the term is differentiated depending on whether the flour is for directly preparing doughs (masa harina) or for other uses.