White Corn Cooked With Lime-water

This ingredient is dried corn that has been cooked in an alkaline solution, typically lime water (calcium hydroxide). This process, called nixtamalization, is traditional in Mesoamerica and makes the corn more nutritious and easier to process.

Nixtamalization makes corn easier to grind and improves its nutritional value, particularly its niacin content. It is essential for making masa, the dough used for tortillas, tamales, and many other corn-based foods. You'll find it in products like corn tortillas, tortilla chips, and masa harina.

Nixtamalization significantly increases the availability of niacin (vitamin B3) in corn, helping to prevent pellagra. The FDA considers nixtamalized corn ingredients to be Generally Recognized As Safe (GRAS). International bodies like JECFA and EFSA have evaluated similar corn ingredients. Typical consumption levels are not associated with adverse health effects.