All About Nixtamal

By Sarah Morrissey

While the flavor of sweet corn is delicious it is own right, there is a something different to the flavor and texture of corn-based foods like corn tortillas and grits. The commonality in flavor of these familiar foods can be credited to a process called nixtamalization.

What is Nixtamalization?

Local Aztec blue whole corn for hominy. | PHOTO BY DAN BREWER

Nixtamalization is an ancient Mesoamerican technique where whole dry corn kernels are mixed with an alkaline solution, heated, and soaked overnight. Extensive soaking the dry corn in a basic solution, typically slacked lime (calcium hydroxide) or wood woodash (potassium hydroxide) softens the corn. Once washed it can be more readily consumed as hominy or ground into masa.

Historical Context

Local Aztec blue whole corn one hour into nixtamalization. | PHOTO BY SARAH MORRISSEY

The earliest evidence of maize, or corn, processing in Latin America dates back to 1500 -1200 BC. The softness of the corn was likely the appealing attribute as it was practically easier to chew. Retrospectively, it is now understood that this process enhances the flavor and aroma, reduces the susceptibility to common molds and fungi,  and improves the overall nutritional quality of the corn.

Lasting Nutritional Relevance

Nutritional comparison of whole corn to nixtamalized whole corn. | GRAPHIC BY SARAH MORRISSEY

Without nixtamalization, niacin (vitamin B3) is bound in the corn so our body is unable to digest it. However, with nixtamalization, niacin is released, therefore, preventing pellagra. Not only does nixtamalization free bound niacin, it increases the overall protein content of whole corn and increases the bioavailability of calcium, iron, copper and zinc. In a culture where dietary intake of calcium is relatively limited, the integration of calcium hydroxide has historically filled the nutritional gap. Overall, the cumulative effect of this basic process allowed ancient civilizations to thrive.

Nixtamalization Seen Today

 Fresh masa dough ready for the tortilla press. | PHOTO BY DAN BREWER

The most widespread culinary application of nixtamalization is masa, which is freshly ground hominy. Masa which can be made into corn tortillas, tostadas, tamales, among other dishes central to Mexican food and culture. For detailed pozole verde and handmade tortilla recipe inspiration, visit the Small Circle blog.

The Future of Nixtamalization

 Bloody butcher corn. | PHOTO BY DAN BREWER

Since the beginning of time, evolution has predominantly been driven by food and technology available for preparation. As technology has allowed food production to be more time-efficient and motivated convenience, it is important to be cautious when accepting these practices as inherently better. While much can be learned from the globalization of food, it is imperative to slow down and consider ancient techniques like nixtamalization that have sustained past civilizations to understand how they can benefit all aspects of the modern food system.