Nixtamalization

Nixtamalization is a technique for preparing maize, or occasionally other grains, in which the dried kernels are soaked and cooked in an alkaline solution, traditionally water and slaked lime, then hulled and rinsed. The process loosens and removes the corn's tough outer hull, softens the kernel for grinding, and makes niacin and certain amino acids in the corn nutritionally available, preventing the deficiency disease pellagra in populations reliant on maize; it was first developed in Mesoamerica, where maize was originally domesticated, and it remains the foundation of masa-based foods such as tortillas and tamales. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/