What is nixtamalization and why is it important?
Nixtamalization is an ancient practice that has been used for centuries to process corn into more nutritious and flavorful food. The process involves soaking dried corn in an alkaline solution (typically made from limestone or ash) and then grinding it into masa. This fresh masa is then used to make traditional Mexican dishes such as tortillas and tamales, among many others.
The practice of nixtamalization is important for several reasons and we're going to explore four important ones today.
Increases Nutritional Value
First, nixtamalization increases the nutritional value of corn. The alkaline solution used in the process breaks down the hard outer shell of the corn kernel and makes important nutrients, such as niacin, more bioavailable. Simply put, the higher a nutrient's bioavailability is, the more of it that will get sent to the parts of the body that need it. This is critical for us all, but especially for those who live in regions of the world where corn is a dietary staple.
““Nixtamalized maíz products contain 13 times more calcium than the maíz itself before nixtamalization, and can even function as a diet’s main source of calcium.””
Improves Flavor
Second, nixtamalization improves the flavor of corn. The process brings out the natural sweetness of the corn and gives it a unique, nutty flavor that is often lost in non-nixtamalized corn products. Need some convincing? Try a Molino tortilla compared to any other corn tortilla made using masa harina.
Preserves Cultures
Third, nixtamalization is a traditional and cultural practice that has been passed down for generations in Mexico and other Central American countries. Dating back to around 1200 BC, nixtamalization started after the Aztecs discovered that ashes from cooking fires mixed with water created an alkaline lime mixture that softened, partially dissolved, and helped remove the kernel's tough outer skin, creating an easier pathway for making masa. The art of nixtamalization is a cornerstone of food culture, and preserving the practice helps to keep these traditions and customs alive.
Supports Local + Small Farms
Lastly, preserving nixtamalization also helps to support small and local farmers who grow the specific varieties of corn that are best suited for this practice. These varieties may have less yield and may not be suitable for industrial production, but they have unique characteristics that make them ideal for traditional dishes that use nixtamal.
At Molino, we partner with many family-owned, U.S.-based farms that specialize in growing heirloom and organic varieties of corn that are ideal for nixtamalization. Just like a family heirloom such as jewelry, heirloom corn comes from farmer-preserved seeds that are passed down from one generation to the next. We are proud to support farms that make it their life’s work to preserve these seeds and this ancient practice.
We hope you found this blog post both informative and inspiring. When you support Molino, you are getting a delicious, hand-crafted product, but you are also making a small choice that has a big effect on our collective environment and the cultures and traditions that make this world such an amazing place. And, to that, we say - “¡Bien hecho!”