Nixtamalization

What the heck is NIXTAMALIZATION?

It is a process that Mesoamerican cultures perfected over 3,500 years ago.  It come from the Nahuatl language; nextli  (ashes) and tamalli (cooked corn dough/masa).  It is a traditional corn production process in which dried kernels are cooked and soaked in an alkaline solution, usually water and food-grade lime (calcium hydroxide). After that, the corn is drained and rinsed and then ground in volcanic stone grinder to produce “masa” that forms the base of numerous food products, including tortillas and tamales.

Unfortunately with the industrialization of food production, this process is not being practiced in mass production of tortilla making.  Nixtamalization process is quite simple, however industrialized tortillas are much more complicated, with the added chemicals, preservatives, artificial gums and over processed production of the corn.  Check the nutrient labels!