Mexican food is built upon corn, a crop selectively bred and domesticated by indigenous groups in southern Mexico. The ramifications and importance of corn have grown globally in many forms, being one of the most widely available crops worldwide, used as fuel, animal feed, alcohol, and of course, in our delicious cuisine. Corn is the base that was built since pre-Mesoamerican times so we can enjoy today a beautiful culinary offer for us and the world.
To be able to cook corn and for our bodies to absorb all its nutrients, corn kernels must go through a process called Nixtamalization.
Nixtamalization
This process requires the corn kernels to be removed from the cob and dried for some time before they undergo a cooking process with slaked lime (calcium hydroxide). This process allows the corn to soften so when the kernels are rinsed, the skins are easily removed, it also adds calcium and activates the essential amino acids and vitamin B3, known as niacin, found naturally in each kernel.
Hominy
Once nixtamalization has taken place, these kernels are ready to be cooked in pozole or menudo, two traditional Mexican dishes. Nixtamalization allows the corn to expand, absorb flavours and release its nutritional properties.
Masa Harina
To make this flour, corn kernels that have gone through the nixtamalization process are ground into masa then dehydrated and ground again until fine and ready to be packed. This fine flour is then rehydrated again to make masa. This masa is used to make tortillas, tamales and other traditional dishes.
Corn Flour
In general, corn flour is made of corn kernels that have not gone through nixtamalization. The kernels are ground into fine powder, packed and ready to be used. The main difference between masa harina and corn flour in this case, is that masa harina is easier for the body to digest and absorb the corn nutrients. Corn flour is best used as a gluten-free alternative to flour, in baked goods or as a breading agent.
Corn flour often uses yellow corn and masa harina is made mostly using white corn, however, this has changed over the years and more varieties of corn are used such as blue or red corn.
Different corn products are cornmeal, cornstarch, grits, and polenta.
Our corn flour/masa harina is made with nixtamalized corn kernels to make sure you receive a traditionally made product, packed with all the natural nutrients which make our product not only delicious but also a joy to work with.
You can find our beautiful Masa Harina here. To learn how to make delicious corn tortillas at home, check our guide here.
