Description
A culinary tradition that transforms corn, beans, and meats through nixtamalization, Maillard browning, and fermentation.
Technical
Nixtamalization involves alkaline hydrolysis of hemicellulose, releasing ferulic acid and niacin, while Maillard reactions produce melanoidins, and lactic acid bacteria ferment sugars to lactic acid, lowering pH and inhibiting spoilage.
Science
Primary Reaction
Nixtamalization of corn
Sensory Profile
Aroma ()
earthynuttytoastyalmond-likesmokywood-firedherbalmineralroasted cornfermented tang