Masa Harina is a flavorful flour derived from nixtamalized corn (corn soaked in limewater), essential for crafting traditional homemade corn tortillas and tamales.

"Masa," which translates to "dough" in Spanish, refers to the traditional dough used for corn tortillas. It's prepared by cooking and soaking hominy or dried corn kernels in lime water, then grinding them into masa. Masa harina is the flour made from dried masa. The nixtamalization process, developed in Mesoamerica millennia ago, loosens hulls from kernels and softens corn by breaking down hemicellulose, a glue-like component. This method also alters the corn's structure, making niacin more bioavailable for easier absorption in the digestive tract.

Corn, Lime.