Ingredient

White Corn Flour Treated With Lime

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Source
Not animal-derived
Allergen
No
Role in food
Masa harina is primarily used to make corn tortillas, tamales, and other traditional Mexican …

What it is

White corn flour treated with lime, also known as masa harina, is a type of corn flour made from dried corn kernels that have been cooked in an alkaline solution (nixtamalization) and then ground. This process, common in Mexican cuisine, makes the corn more digestible and improves its nutritional value.

Why it's used

Masa harina is primarily used to make corn tortillas, tamales, and other traditional Mexican dishes. Its unique texture and flavor are essential for these foods, and it acts as a binder and provides structure.

Health notes

Masa harina is generally recognized as safe (GRAS) by the FDA for use in food. The nixtamalization process increases the availability of niacin (a B vitamin) and reduces mycotoxins in the corn. JECFA has evaluated corn and corn products. No significant health concerns are associated with typical consumption levels of masa harina.

Allergen info

Corn is not one of the nine major allergens identified by the FDA. Masa harina is gluten-free.

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.