Organic Masa Harina - Blue Corn

Amazing

When I open this flour, the aroma of blue corn, chips or tortillas greeted my nose. I heard about the process that the indigenous peoples of Mesoamerica use that’s called lime but it’s not with limes the fruit. It’s called nixtamalization - and it makes a difference in the bioavailability of the corn. It not only provides the binding qualities needed in order to make tortillas, but it kills most of the toxins and fungi, and it breaks down the hemicellulose - which makes nutrients more available. I haven’t purchased a lot of corn flour products other than the basic cornmeal from the grocery store and polenta, but this corn product is best by far.  it’s heirloom, non-GMO, and it’s sustainable - right down to the packaging. 

The best masa there is!