Yellow corn flour

Yellow cornmeal is a fine powder obtained by grinding dried yellow corn kernels. This ingredient is essential in many Latin American and Caribbean cuisines, used to prepare a wide variety of dishes such as tortillas, arepas, tamales, and breads. Its characteristic color is due to the natural carotenoid content present in yellow corn.

Origin: Cornmeal has its roots in the ancient agriculture of Mesoamerica, where corn has been a staple food for thousands of years. Yellow corn is a common variety cultivated in countries such as Mexico, Colombia, Venezuela, Peru, and others in the region.

Properties: It is an excellent source of complex carbohydrates, dietary fiber, and provides a moderate amount of protein. Additionally, it contains natural antioxidants thanks to the yellow pigment (carotenoids), which contribute to visual health and disease prevention. Yellow cornmeal is gluten-free, making it ideal for people with intolerance or celiac disease.

Synonyms in Spanish (Latin America): in different countries, it may be found as harina de maíz, harina de maíz amarillo, polenta (when used in Italian or Mediterranean-influenced dishes), or simply maíz molido. In some places, it is also known as harina de mazorca amarilla.