Cooked With Lime Water
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What it is
Cooked with lime water, also known as "limed corn" or "nixtamalized corn," is a process where dried corn kernels are soaked and cooked in an alkaline solution, usually made from calcium hydroxide (food-grade lime). This process softens the corn, makes it easier to grind, and improves its nutritional value by releasing niacin.
Why it's used
This traditional Mesoamerican process is primarily used to prepare corn for making tortillas, tamales, and other corn-based foods. The liming process contributes a distinct flavor and texture to the final product, and it is essential for achieving the desired consistency in masa (corn dough).
Health notes
Calcium hydroxide is Generally Recognized As Safe (GRAS) by the FDA for use in food. Nixtamalization significantly increases the bioavailability of niacin (vitamin B3) and other nutrients in corn. International bodies like JECFA have evaluated calcium hydroxide and established acceptable daily intake levels. No significant health concerns are associated with the typical consumption of limed corn products.
Allergen info
Corn is not one of the 9 FDA major allergens. Gluten is not present in corn.