The Science of Nixtamalization

What is Nixtamalization? Nixtamalization is a process used to prepare corn (maize) so it can be turned into foods like tortillas, tamales, and hominy. This ancient technique was developed by Indigenous peoples in Mesoamerica thousands of years ago. The word "nixtamalization" comes from the Nahuatl words "nextli" (ashes) and "tamalli" (unformed corn dough).

How Does It Work? In nixtamalization, dried corn kernels are cooked and soaked in an alkaline solution, usually made from water and calcium hydroxide (also called lime or slaked lime). After cooking the corn is soaked in this solution overnight. After soaking, the corn is rinsed to remove the outer skin, or pericarp.

Why is it Important? Nixtamalization does more than just soften the corn. It changes the chemical structure of the corn in important ways:

Increases Nutritional Value: The process makes niacin (vitamin B3) available, which is important for preventing diseases like pellagra.

Improves Taste and Texture: Nixtamalized corn has a distinct flavor and a softer texture, making it easier to grind and cook into dough.

Better Digestibility: The alkaline solution helps break down the corn's tough outer skin, making it easier to digest.

Creates Masa: The treated corn, called "nixtamal," can be ground into masa, a dough used for making tortillas and other traditional foods.

Why is Nixtamalization Important Today? Nixtamalization is still widely used today because it enhances the nutritional content and flavor of corn-based foods. This process is especially important in many Latin American cultures where corn is a dietary staple. It’s a perfect example of how traditional food practices can have important health benefits.