Fine cornmeal

Fine cornmeal is a powder made from corn that has been carefully ground to achieve a smooth and uniform texture. This ingredient is essential in many traditional Latin American recipes, used to prepare everything from tortillas, arepas, and tamales, to breads and pastries.

Corn, a crop native to Mesoamerica, has been the staple food of various indigenous cultures for thousands of years. Fine cornmeal preserves the characteristic flavor and versatility of corn, adapting to multiple culinary preparations.

Properties: This flour is rich in complex carbohydrates, provides sustained energy, and is naturally gluten-free, making it an alternative for people with gluten intolerance. It also contains dietary fiber, B-complex vitamins, and minerals such as magnesium and phosphorus.

Synonyms in Spanish from Latin America: in different regions it may also be known as precooked corn flour (when it has been heat-treated), farina de maíz, or simply corn flour. In some countries, it is also often called masa harina when it is prepared for tortillas, although the latter implies an additional nixtamalization process.