Ground Corn Treated With Lime And Water

This ingredient is corn that has been treated with slaked lime (calcium hydroxide) and water. This process, called nixtamalization, is traditional in Mesoamerica and helps to soften the corn, improve its nutritional value, and enhance its flavor and aroma.

Nixtamalized corn is a staple ingredient in many Mexican and Central American foods. It is most commonly used to make masa, the dough used for tortillas, tamales, and other corn-based products. Manufacturers use it for its characteristic flavor, texture, and ability to form a cohesive dough.

Nixtamalized corn is generally recognized as safe (GRAS) by the FDA. The nixtamalization process increases the availability of niacin (a B vitamin) and makes the corn easier to digest. It does not contain any known harmful components when consumed in typical amounts. International bodies like JECFA have evaluated similar food ingredients.