Nixtamalization
Nixtamalization (/nɪʃtəməlaɪˈzeɪʃən/) is a process in Mesoamerican cuisine that involves soaking and cooking corn (maize), in an alkaline solution, usually lime water, and then washing it. The term originates from the Nahuatl word nixtamalli which means "unformed corn dough."
Etymology
The term "nixtamalization" is derived from the Nahuatl words nixtamalli and nextli, which mean "ashes" and "corn dough," respectively. The process was crucial in the development of Mesoamerican civilizations such as the Maya and Aztec.
Process
The process of nixtamalization involves soaking and cooking corn in an alkaline solution, usually lime water, and then washing it. This process removes the pericarp, the outer layer of the corn kernel, which makes the nutrients in the corn more available for absorption in the human body.
Benefits
Nixtamalization has several benefits. It improves the nutritional value of corn by increasing the availability of niacin and other essential nutrients. It also improves the flavor and aroma of the corn, and makes it easier to grind into flour.
Related Terms
External links
- Medical encyclopedia article on Nixtamalization
- Wikipedia's article - Nixtamalization
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