Nixtamal
/ˌniʃ.təˈmɑːl/noun
Corn kernels that have been soaked and cooked in an alkaline solution, usually limewater, then rinsed for making masa.
Did you know?Nixtamal comes from Nahuatl, and the process it names was a brilliant premodern chemical technology that unlocked niacin in corn and helped make maize a true staple.
Etymological Timeline
Classical Nahuatl
Nah
nextamalli
“corn dough treated with alkali, especially lime or ash”
16th Century
Spanish
nixtamal
“a Nahuatl loanword for treated maize dough”
Modern English
English
nixtamal
“corn kernels treated by alkaline cooking before grinding”
Modern English
English
nixtamalization
“the process of preparing maize by alkaline treatment”