ORGANIC MASA HARINA, tortilla flour, yellow corn
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Masa, the Spanish word for "dough," is the traditional dough used to make corn tortillas. It is made with hominy, or dried corn kernels that have been cooked and soaked in lime (calcium hydroxide) water, which are then ground into masa. Masa harina is flour made from the cooked, dried masa.
Production: Field corn (maize) grain is dried and then treated by soaking and cooking the mature (hard) grain in a diluted solution of lime (calcium hydroxide) or wood ash, a process termed nixtamalization developed in Mesoamerica thousands of years ago. Lime and ash are highly alkaline which help the dissolution of hemicellulose (a glue-like component of the maize cell walls), loosens the hulls from the kernels, and softens the corn for grinding.
Qualities: This process also changes the structure of the corn, freeing the nutritionally rich niacin so that it can be easily absorbed into the digestive tract. In addition, calcium is gained from the lime used as an alkali. The nixtamalization process also balances the amino acids, accessing more usable protein from the corn.
Common use: Masa harina is most commonly used to make tortillas, but it is also featured in other delicious dishes including tamales, pupusas, and arepas.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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The tortillas take a bit longer to cook than white corn masa, it seems. The taste and aroma is great. I usually add 3/4 cup of water per cup of masa, and am going to try cutting back the water by a T or so to see if that changes cooking time. Another great product from OM!