The process of Nixtamal Corn
This is a new food concept, lately, introduced to Australian kitchens. We want to ensure it is well understood. Nixtamal is a process discovered thousands of years ago in the south of Mexico and Central America, in order to make corn more flavorful, nutritious and easier to digest.
In essence, corn is boiled and soaked in an alkaline solution and stone milled. This creates delicious corn dough which can be used directly or it can then be dried and turned into flour for later use (either way the essential nutrients of the corn are preserved); as with any type of bread, wholegrain is how you can ensure to get all its rich nutrients.
Nixtamal can and should be used to also make other grains more nutritious.
In Australia, locally made Nixtamal Corn tortillas date back to 1980’s, using both fresh corn and flour. However, it hasn’t been until the last 4 years that the market has been able to taste good quality corn tortillas.
After 4 years of establishing our business, in 2016 we have been able to install our own nixtamal corn mill locally in Melbourne, and we have been successfully making our first trials with corn which we grow directly in New South Wales.