Ancient Mesoamericans unlocked corn’s full potential through nixtamalization—soaking kernels in alkaline limewater. This process unlocks vital niacin and calcium while making proteins digestible. The result is the flavorful, pliable masa behind authentic tortillas, tamales, and pozole. Home cooks enjoy superior texture; health-conscious eaters gain better nutrition; and gluten-free diets find a versatile, wholesome base.
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