Ground Corn Treated With Lime

Ground corn treated with lime, also known as nixtamalized corn, is made by soaking and cooking dried corn kernels in an alkaline solution, typically limewater. This process, called nixtamalization, softens the corn, improves its nutritional value, and enhances its flavor and aroma. The treated corn is then ground into a masa, which is the base for many traditional foods.

Nixtamalized corn is primarily used to make tortillas, tamales, and tortilla chips. The alkaline treatment makes the corn easier to grind and digest, and it also contributes to the characteristic texture and flavor of these foods. Manufacturers use it as a key ingredient for authentic Mexican and Southwestern cuisine.

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. Some research suggests that nixtamalization may reduce the levels of certain mycotoxins in corn. No significant health concerns are associated with the consumption of nixtamalized corn at typical dietary levels.