By reputation corn is a second-rate grain, low in protein, high in carbs and lacking in key vitamins. Think polenta, tasty only as its companion sauce.
Now, Mexican tortillas fresh off the skillet. These also contain tasty fillings, but they accompany the delicious taste of corn which now holds centre-stage. And with taste comes nutrition. This corn has more protein and a wider range of vitamins and minerals. The difference? A 1500 year-old process unique to pre-colombian central America: nixtamalization. Continue reading “Nixtamalization Of Corn: Ancient Secret Of The Americas”