- kernels. The Maya used
nixtamal to
produce beers that more
resembled chicha than pulque. When
bacteria were
introduced to
nixtamal it
created a type of...
-
hominy or
nixtamal.
Nixtamal has many uses,
contemporary and historic.
Whole nixtamal may be used
fresh or
dried for
later use.
Whole nixtamal is used in...
-
process called nixtamalization,
maize is
cooked with
nextli to
become nixtamal, also
known as hominy.
Nixtamalization significantly increases the bioavailability...
-
burnt tortilla,
almost imperceptible. A very
light amount of salt in the
nixtamal dough with
which it is
prepared in some cases, as well as its
cooking almost...
- po****r
flour used in
Mexican cuisine to make corn
tortillas and tamales.
Nixtamal is similar, but uses
calcium hydroxide instead of
sodium hydroxide. Sodium...
- alkali[citation needed]. The
tamal (or tamale) of
Mexico is also made from
nixtamal (the
Nahuatl word for
hominy is the
source of the term 'nixtamalization')...
- nixtamalization. The Maya used
nixtamal meal to make
porridges and tamales.
Maize is a
staple of
Mexican cuisine. Masa (
nixtamal) is the main
ingredient for...
- the Curculionidae.
Sisal weevil larvae,
known as
picudo del
agave or "
nixtamal worms", are a
traditional food in
parts of Mexico. "Scyphophorus acupunctatus...
-
plant Cereal products including corn flour, corn meal, hominy, grits,
nixtamal, tortillas, corn bread, and cold
breakfast cereals (such as corn flakes)...
- concave.
Nixtamal was
placed on top of the
metate and the mano,
effectively a
rough cylindrical stone, was
rolled over it,
grinding the
nixtamal. The mano...
