Posted by: hearttohearthcookery | October 19, 2013

Nixtamalization

IMG_7651-001  As the Lenape blue flour corn kernels sit in the alkali mixture of sifted ash and water, the process of nixtamalization begins.  Ultimately the pericarp (hulls) will be removed from the kernels which makes them more easily ground into flour, the nutritional value will be enhanced, and the flavor and aroma of the corn improved.

Visit my website at:   www.hearttohearthcookery.com


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