Nixtamalization: Difference between revisions
Content deleted Content added
Pekinensis (talk | contribs) m rm link to dab page corn |
Rboatright (talk | contribs) +pozole |
||
| Line 5: | Line 5: | ||
The process dates back nearly 10,000 years in ancient [[Mesoamerican]] cultures. |
The process dates back nearly 10,000 years in ancient [[Mesoamerican]] cultures. |
||
The resulting product is called [[hominy]]. |
The resulting product is called [[hominy]] or [[pozole]]. Some sources refer to lye or ash treated corn as hominy and lime treated corn as pozole. Others do not distinguish. |
||
Revision as of 15:18, 18 June 2005
Nixtamalization is the treatment of dried maize (corn) kernals that removes the hard outer hull from the kernels, making them more palatable, easier to digest, and easier to process. It also alters the flavor in a way that many consider to be an improvement.
The treatment is described in some sources as soaking in lye-water (sodium hydroxide or potassium hydroxide solution), but several Mexican recipies consulted agreed that it consisted primarily of cooking in lime-water (calcium hydroxide).
The process dates back nearly 10,000 years in ancient Mesoamerican cultures.
The resulting product is called hominy or pozole. Some sources refer to lye or ash treated corn as hominy and lime treated corn as pozole. Others do not distinguish.