Nixtamalized corn semolina

Nixtamalized corn semolina is a coarse powder obtained from corn that has previously undergone the nixtamalization process, a traditional Mesoamerican technique that involves cooking the corn in an alkaline solution (usually water with lime) and then grinding it. This process significantly improves the flavor, texture, and nutritional value of the corn, in addition to making it easier to digest.

The origin of nixtamalized corn semolina lies in the pre-Hispanic cultures of Mexico and Central America, where corn is a basic and sacred food. Nixtamalization is an ancestral practice that has survived to the present day, being essential for the preparation of tortillas, tamales, atoles, and other traditional dishes.

Regarding its properties, nixtamalization increases the availability of niacin (vitamin B3), improves the protein profile, and reduces toxic compounds present in raw corn. Furthermore, nixtamalized semolina has a softer texture and a characteristic flavor, making it ideal for preparing dough for tortillas or as a base for recipes that require a coarse or medium flour.

In the context of Latin America, nixtamalized corn semolina can be found under different names depending on the region. Some common synonyms include: ground nixtamalized corn, dry masa, or simply ground nixtamal. In countries like Mexico, it is mainly used to make tortillas, while in other regions it may be used for various traditional preparations including arepas, tamales, and corn biscuits.