Nixtamalisaatio

Nixtamalisaatio is a Mesoamerican process of preparing maize (corn). It involves soaking and cooking dried maize kernels in an alkaline solution, typically made from hydrated lime (calcium hydroxide). This process fundamentally changes the maize, making it more nutritious and easier to process.

The alkaline solution breaks down the pericarp, the outer layer of the maize kernel, which is otherwise difficult to digest. It also gelatinizes the starch, making it more readily available for cooking and consumption. Critically, nixtamalisaatio significantly increases the availability of niacin (vitamin B3), which is bound within the maize kernel and not easily absorbed by the body without this treatment. This biochemical transformation helped prevent widespread niacin deficiency diseases like pellagra in populations that relied heavily on maize as a staple food.

After soaking and cooking, the maize is rinsed to remove the alkaline solution and any loosened pericarp. The nixtamalized maize can then be ground into a masa, a dough used to make a variety of traditional foods. These include tortillas, tamales, and atole. The distinct flavor and texture of these foods are a direct result of the nixtamalisaatio process. The technique is believed to have originated with ancient Mesoamerican civilizations, such as the Maya and Aztec, and remains a vital part of culinary traditions in Mexico and Central America today.