Harina

Harina is a powder obtained by grinding dried seeds, cereals, or other edible plant material. The most widely used in cooking is harina de trigo (wheat flour), but many other flours are marketed for different culinary needs, including harina de maíz (corn flour), harina de arroz (rice flour), harina de avena (oat flour), and harina de garbanzo (chickpea flour). In Spanish, harina generally refers to milled cereal products, with specific grains named to distinguish them.

Harina de trigo is processed and sold in various refinements and gluten levels. Harina de uso común (all-purpose) has moderate gluten and versatility for cakes, bread, and pastries. Harina de fuerza (bread flour) contains more gluten and yields stronger dough. Harina para repostería (pastry flour) has less gluten for tender textures. Harina integral includes bran and germ for more fiber and flavor. Whole-grain flours have distinct colors and shorter shelf lives due to fats in the germ.

Harina de maíz is central in several cuisines, used as a staple in foods like arepas and tortillas; masa harina is a precooked maize flour used to make dough for tortillas and tamales. Non-wheat flours such as harina de arroz, harina de avena, and others are used in gluten-free cooking and baking blends.

Production involves milling grains or other seeds to a fine powder, with optional sifting, bleaching, and enrichment with vitamins and minerals in some countries. Storage should be in a cool, dry place; whole-grain and nut-containing flours may spoil faster and benefit from refrigeration.

Uses include breads, cakes, pastries, sauces as a thickener, and as a base for batters and coatings. Nutrition varies by type; wheat flours provide gluten and varying protein content, while non-wheat flours offer different nutrient profiles.