White nixtamalized corn

Nixtamalized white corn is a staple ingredient in the traditional cuisine of Mexico and other regions of Latin America. It is white corn that has undergone the nixtamalization process, which involves cooking the kernels in an alkaline solution (usually water with lime) and then soaking and grinding them. This process significantly improves the corn's texture, flavor, and nutritional value, facilitating digestion and the absorption of nutrients like niacin (vitamin B3).

The origin of nixtamalized corn dates back to ancient Mesoamerican civilizations, such as the Maya and Aztecs, who developed this technique thousands of years ago to prepare staple foods like tortillas, tamales, and atoles.

Among its properties, it stands out as an excellent source of complex carbohydrates, fiber, and plant-based proteins. Nixtamalization also increases the availability of calcium and reduces natural toxic compounds present in raw corn.

Regarding synonyms used in different Spanish-speaking countries, it may be found as maíz nixtamal or simply nixtamal. In some places, the ground product is called masa de nixtamal, which is the base for making tortillas and other typical dishes.