Nixtamalized corn

Nixtamalized corn is a fundamental traditional ingredient in Latin American cuisine, especially in Mexico. It refers to corn that has undergone a process called nixtamalization, which consists of cooking the corn kernels with water and lime (calcium hydroxide) and then soaking them and washing off the hull. This process not only improves the corn's flavor and texture but also increases its nutritional value by releasing niacin and facilitating digestion, in addition to reducing natural toxic compounds.

Nixtamalized corn is the base for making key products such as tortillas, tamales, arepas (in some regions), and other traditional dishes. Its origin dates back to ancient Mesoamerican civilizations, where it was developed over 3,000 years ago and remains relevant in various forms today.

Regarding its properties, this corn is rich in proteins, fiber, and calcium due to the nixtamalization process. It is also a source of complex carbohydrates and serves as a base for versatile preparations in the kitchen.

Synonyms in Latin American Spanish: corn cooked with lime, treated corn, nixtamal, nixtamal dough (when ground), corn treated by nixtamalization.