Our tortillas are made with certified organic, non gmo corn using the traditional method of nixtamalization. Nixtamalization is the ancient process of cooking and steeping corn in lime water to create what is called nixtamal. The nixtamal is then ground to produce the dough known as masa –from which we make tortillas. Nixtamalization was invented in ancient Mesoamerica over 3500 years ago. Nixtamalized corn has an amazing aroma and flavor, which is why a tortilla doesn’t taste like plain cornmeal. Mature corn, as opposed to green and sweet corn, is deficient in available niacin. It contains plenty of bound niacin and alkali processing releases it. European invaders did not realize this crucial fact when they appropriated corn as a staple grain. Because western milling technology was so advanced, they didn’t see the need for nixtamalization. As a result, Pellagra, a horrific disease brought on by niacin deficiency, plagued and sometimes killed poorer Europeans and Euro-Americans who consumed primarily corn.
Alkali processing deactivates nasty aflatoxins – poisons due to fungal contamination. Nixtamalization improves the protein balance in the corn by washing away some nutritionally low quality zein protein. Thus the remaining protein is higher in nutritional quality