Ground Corn Cooked With Lime And Water

This ingredient is corn that has been cooked in an alkaline solution of calcium hydroxide (lime) and water. This process, called nixtamalization, makes the corn easier to grind, improves its nutritional value, and enhances its flavor and aroma. It is a staple in many Latin American cuisines.

Nixtamalized corn is primarily used to make masa, the dough for tortillas, tamales, and other corn-based products. Manufacturers use it as a base for these traditional foods, providing a distinct corn flavor and texture. It is commonly found in soups, tortilla chips, and other Mexican and Latin American-inspired dishes.

Nixtamalized corn is generally recognized as safe (GRAS) by the FDA. The nixtamalization process increases the availability of niacin (vitamin B3), making it more digestible and reducing the risk of pellagra. This traditional method has been used for centuries without significant health concerns at typical consumption levels. No major regulatory bodies have issued specific restrictions or warnings regarding its use in food.