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href="https://de.wikipedia.org/wiki/Mais#Nixtamalisation" title="Mais – German" lang="de" hreflang="de" data-title="Mais" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%9D%CE%B9%CE%BE%CF%84%CE%B1%CE%BC%CE%B1%CE%BB%CE%BF%CF%80%CE%BF%CE%AF%CE%B7%CF%83%CE%B7" title="Νιξταμαλοποίηση – Greek" lang="el" hreflang="el" data-title="Νιξταμαλοποίηση" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Nixtamalizaci%C3%B3n" title="Nixtamalización – Spanish" lang="es" hreflang="es" data-title="Nixtamalización" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Nixtamalizazio" title="Nixtamalizazio – Basque" lang="eu" hreflang="eu" data-title="Nixtamalizazio" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Nixtamalisation" title="Nixtamalisation – French" lang="fr" hreflang="fr" data-title="Nixtamalisation" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EB%8B%89%EC%8A%A4%ED%83%80%EB%A7%90%ED%99%94" title="닉스타말화 – Korean" lang="ko" hreflang="ko" data-title="닉스타말화" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li 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//upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Text_document_with_red_question_mark.svg/80px-Text_document_with_red_question_mark.svg.png 2x" data-file-width="48" data-file-height="48" /></span></span></div></td><td class="mbox-text"><div class="mbox-text-span">This article includes a list of <a href="/wiki/Wikipedia:Citing_sources#General_references" title="Wikipedia:Citing sources">general references</a>, but <b>it lacks sufficient corresponding <a href="/wiki/Wikipedia:Citing_sources#Inline_citations" title="Wikipedia:Citing sources">inline citations</a></b>.<span class="hide-when-compact"> Please help to <a href="/wiki/Wikipedia:WikiProject_Reliability" title="Wikipedia:WikiProject Reliability">improve</a> this article by <a href="/wiki/Wikipedia:When_to_cite" title="Wikipedia:When to cite">introducing</a> more precise citations.</span> <span class="date-container"><i>(<span class="date">August 2010</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p class="mw-empty-elt"> </p> <div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Procedure for preparing corn to eat</div> <p class="mw-empty-elt"> </p> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Tortilleras_Nebel.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/89/Tortilleras_Nebel.jpg/250px-Tortilleras_Nebel.jpg" decoding="async" width="250" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/89/Tortilleras_Nebel.jpg/375px-Tortilleras_Nebel.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/89/Tortilleras_Nebel.jpg/500px-Tortilleras_Nebel.jpg 2x" data-file-width="5282" data-file-height="3797" /></a><figcaption>An 1836 <a href="/wiki/Lithograph" class="mw-redirect" title="Lithograph">lithograph</a> of <a href="/wiki/Tortilla" title="Tortilla">tortilla</a> production in rural Mexico</figcaption></figure> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Hominy_(maize).JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Hominy_%28maize%29.JPG/200px-Hominy_%28maize%29.JPG" decoding="async" width="200" height="150" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Hominy_%28maize%29.JPG/300px-Hominy_%28maize%29.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Hominy_%28maize%29.JPG/400px-Hominy_%28maize%29.JPG 2x" data-file-width="2272" data-file-height="1704" /></a><figcaption>Bowl of hominy (nixtamalized corn kernels)</figcaption></figure> <p><b>Nixtamalization</b> (<span class="rt-commentedText nowrap"><span class="IPA nopopups noexcerpt" lang="en-fonipa"><a href="/wiki/Help:IPA/English" title="Help:IPA/English">/<span style="border-bottom:1px dotted"><span title="/ˌ/: secondary stress follows">ˌ</span><span title="'n' in 'nigh'">n</span><span title="/ɪ/: 'i' in 'kit'">ɪ</span><span title="/ʃ/: 'sh' in 'shy'">ʃ</span><span title="'t' in 'tie'">t</span><span title="/ə/: 'a' in 'about'">ə</span><span title="'m' in 'my'">m</span><span title="/ə/: 'a' in 'about'">ə</span><span title="'l' in 'lie'">l</span><span title="/ɪ/: 'i' in 'kit'">ɪ</span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'z' in 'zoom'">z</span><span title="/eɪ/: 'a' in 'face'">eɪ</span><span title="/ʃ/: 'sh' in 'shy'">ʃ</span><span title="/ən/: 'on' in 'button'">ən</span></span>/</a></span></span> <a href="/wiki/Help:Pronunciation_respelling_key" title="Help:Pronunciation respelling key"><i title="English pronunciation respelling">nish-tə-mə-lih-<span style="font-size:90%">ZAY</span>-shən</i></a>) is a process for the preparation of <a href="/wiki/Maize" title="Maize">maize</a> (corn), or other <a href="/wiki/Cereal_grain" class="mw-redirect" title="Cereal grain">grain</a>, in which the grain is soaked and <a href="/wiki/Cooking" title="Cooking">cooked</a> in an <a href="/wiki/Alkaline" class="mw-redirect" title="Alkaline">alkaline</a> solution, usually <a href="/wiki/Limewater" class="mw-redirect" title="Limewater">limewater</a> (but sometimes aqueous <a href="/wiki/Alkali_metal" title="Alkali metal">alkali metal</a> <a href="/wiki/Carbonate" title="Carbonate">carbonates</a>),<sup id="cite_ref-ml_1-0" class="reference"><a href="#cite_note-ml-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> washed, and then <a href="/wiki/Hulling" class="mw-redirect" title="Hulling">hulled</a>. The term can also refer to the removal via an alkali process of the <a href="/wiki/Pericarp" class="mw-redirect" title="Pericarp">pericarp</a> from other grains such as <a href="/wiki/Sorghum" title="Sorghum">sorghum</a>. </p><p>Nixtamalized corn has several benefits over unprocessed grain: It is more easily ground, its <a href="/wiki/Nutrition" title="Nutrition">nutritional</a> value is increased, <a href="/wiki/Flavor_(taste)" class="mw-redirect" title="Flavor (taste)">flavor</a> and <a href="/wiki/Aroma" class="mw-redirect" title="Aroma">aroma</a> are improved, and <a href="/wiki/Mycotoxin" title="Mycotoxin">mycotoxins</a> are reduced by up to 97–100% (for <a href="/wiki/Aflatoxin" title="Aflatoxin">aflatoxins</a>).<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p><p>Lime and ash are highly alkaline: the alkalinity helps the dissolution of <a href="/wiki/Hemicellulose" title="Hemicellulose">hemicellulose</a>, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the maize.<sup id="cite_ref-researchgate_3-0" class="reference"><a href="#cite_note-researchgate-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> The <a href="/wiki/Tryptophan" title="Tryptophan">tryptophan</a> in corn proteins is made more available for human absorption, thus helping to prevent niacin deficiency <a href="/wiki/Pellagra" title="Pellagra">pellagra</a>.<sup id="cite_ref-fao92_4-0" class="reference"><a href="#cite_note-fao92-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup class="reference nowrap"><span title="Location: §5.2">: §5.2 </span></sup> Tryptophan is the metabolic precursor of endogenous niacin (Vitamin B<sub>3</sub>). </p><p>Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the maize proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p><p>While <a href="/wiki/Cornmeal" title="Cornmeal">cornmeal</a> made from untreated ground maize is unable by itself to form a dough on addition of water, nixtamalized cornmeal will form a dough, called <a href="/wiki/Masa" title="Masa">masa</a>. These benefits make nixtamalization a crucial preliminary step for further processing of maize into food products, and the process is employed using both traditional and industrial methods in the production of <a href="/wiki/Tortilla" title="Tortilla">tortillas</a> and <a href="/wiki/Tortilla_chip" title="Tortilla chip">tortilla chips</a> (but not <a href="/wiki/Corn_chip" title="Corn chip">corn chips</a>), <a href="/wiki/Tamale" title="Tamale">tamales</a>, <a href="/wiki/Hominy" title="Hominy">hominy</a>, and many other items. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Etymology">Etymology</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Nixtamalization&action=edit&section=1" title="Edit section: Etymology"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In the <a href="/wiki/Aztec" class="mw-redirect" title="Aztec">Aztec</a> language <a href="/wiki/Nahuatl" title="Nahuatl">Nahuatl</a>, the word for the product of this procedure is <span title="Nahuatl languages collective text"><i lang="nah">nixtamalli</i></span> or <span title="Nahuatl languages collective text"><i lang="nah">nextamalli</i></span> (<style data-mw-deduplicate="TemplateStyles:r1177148991">.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}</style><span class="IPA-label IPA-label-small">pronounced</span> <span class="IPA nowrap" lang="nah-Latn-fonipa"><a href="/wiki/Help:IPA/Nahuatl" title="Help:IPA/Nahuatl">[niʃtaˈmalːi]</a></span> or <span class="IPA nowrap" lang="nah-Latn-fonipa"><a href="/wiki/Help:IPA/Nahuatl" title="Help:IPA/Nahuatl">[neʃtaˈmalːi]</a></span>), which in turn has yielded <a href="/wiki/Mexican_Spanish" title="Mexican Spanish">Mexican Spanish</a> <span title="Spanish-language text"><i lang="es-MX">nixtamal</i></span> (<span class="IPA nowrap" lang="es-Latn-fonipa"><a href="/wiki/Help:IPA/Spanish" title="Help:IPA/Spanish">[nistaˈmal]</a></span>). The Nahuatl word is a compound of <span title="Nahuatl languages collective text"><i lang="nah">nextli</i></span> "<a href="/wiki/Calcium_hydroxide" title="Calcium hydroxide">lime</a> ashes" and <span title="Nahuatl languages collective text"><i lang="nah">tamalli</i></span> "unformed/cooked corn dough, <a href="/wiki/Tamale" title="Tamale">tamal</a>".<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> The term <i>nixtamalization</i> can also be used to describe the removal of the pericarp from any grain by an alkali process, including maize, <a href="/wiki/Sorghum" title="Sorghum">sorghum</a>, and others. When the unaltered Spanish spelling <span title="Spanish-language text"><i lang="es-MX">nixtamalización</i></span> is used in written English, however, it almost exclusively refers to maize. </p><p>The labels on packages of commercially sold tortillas prepared with nixtamalized maize usually list <i>corn treated with lime</i> as an ingredient in English, while the Spanish versions list <span title="Spanish-language text"><i lang="es-MX">maíz nixtamalizado</i></span>. </p> <div class="mw-heading mw-heading2"><h2 id="History">History</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Nixtamalization&action=edit&section=2" title="Edit section: History"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Mesoamerica">Mesoamerica</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Nixtamalization&action=edit&section=3" title="Edit section: Mesoamerica"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Dried_Maize_Mote_from_Oaxaca.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/10/Dried_Maize_Mote_from_Oaxaca.png/220px-Dried_Maize_Mote_from_Oaxaca.png" decoding="async" width="220" height="186" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/10/Dried_Maize_Mote_from_Oaxaca.png/330px-Dried_Maize_Mote_from_Oaxaca.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/10/Dried_Maize_Mote_from_Oaxaca.png/440px-Dried_Maize_Mote_from_Oaxaca.png 2x" data-file-width="3601" data-file-height="3044" /></a><figcaption>Dried, treated maize sold in <a href="/wiki/Oaxaca" title="Oaxaca">Oaxaca</a>, Mexico (<a href="/wiki/Quarter_(United_States_coin)" title="Quarter (United States coin)">US quarter</a> and <a href="/wiki/Mexican_peso" title="Mexican peso">Mexican peso</a> shown for scale)</figcaption></figure> <p>The process of nixtamalization was first developed in <a href="/wiki/Mesoamerica" title="Mesoamerica">Mesoamerica</a>, where <a href="/wiki/Maize" title="Maize">maize</a> was originally cultivated. There is no precise date when the technology was developed, but the earliest evidence of nixtamalization is found in Guatemala's southern coast, with equipment dating from 1200 to 1500 BC.<sup id="cite_ref-staller_7-0" class="reference"><a href="#cite_note-staller-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> </p><p>How nixtamalization was discovered is not known, but one possibility may have been through the use of hot stones (see <a href="/wiki/Pot_boiler" title="Pot boiler">pot boiler</a>) to boil corn in early cultures which did not have cooking vessels robust enough to put directly on fire or coals. In limestone regions like those in Guatemala and southern Mexico, heated chunks of limestone would naturally be used, and experiments show that hot limestone makes the cooking water sufficiently alkaline to cause nixtamalization. Archaeological evidence supporting this possibility has been found in southern Utah, United States.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> </p><p>The <a href="/wiki/Aztec" class="mw-redirect" title="Aztec">Aztec</a> and <a href="/wiki/Maya_civilization" title="Maya civilization">Maya</a> civilizations developed nixtamalization using slaked lime (<a href="/wiki/Calcium_hydroxide" title="Calcium hydroxide">calcium hydroxide</a>) and lye (<a href="/wiki/Potassium_hydroxide" title="Potassium hydroxide">potassium hydroxide</a>) to create alkaline solutions. The <a href="/wiki/Chibcha" class="mw-redirect" title="Chibcha">Chibcha</a> people to the north of the ancient <a href="/wiki/Inca" class="mw-redirect" title="Inca">Inca</a> also used calcium hydroxide (also known as "cal"), while the tribes of North America used <a href="/wiki/Soda_ash" class="mw-redirect" title="Soda ash">soda ash</a>. </p><p>The nixtamalization process was very important in the early Mesoamerican diet, as there is very little <a href="/wiki/Vitamin_B3" title="Vitamin B3">niacin</a> in corn and the tryptophan within is unavailable without processing.<sup id="cite_ref-fao92_4-1" class="reference"><a href="#cite_note-fao92-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup class="reference nowrap"><span title="Location: §5.2">: §5.2 </span></sup> A population that depends on untreated maize as a <a href="/wiki/Staple_food" title="Staple food">staple food</a> risks malnourishment and is more likely to develop <a href="/wiki/Deficiency_disease" class="mw-redirect" title="Deficiency disease">deficiency diseases</a> such as <a href="/wiki/Pellagra" title="Pellagra">pellagra</a>, niacin deficiency, or <a href="/wiki/Kwashiorkor" title="Kwashiorkor">kwashiorkor</a>, the absence of certain amino acids that maize is deficient in. Maize cooked with lime or other alkali provided bioavailable niacin to Mesoamericans. Beans provided the otherwise missing amino acids required to balance maize for <a href="/wiki/Complete_protein" title="Complete protein">complete protein</a>.<sup id="cite_ref-fao92_4-2" class="reference"><a href="#cite_note-fao92-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup class="reference nowrap"><span title="Location: §8">: §8 </span></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Spread">Spread</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Nixtamalization&action=edit&section=4" title="Edit section: Spread"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The spread of maize cultivation in the Americas was accompanied by the adoption of the nixtamalization process. Traditional and contemporary regional cuisines (including <a href="/wiki/Maya_cuisine" class="mw-redirect" title="Maya cuisine">Maya cuisine</a>, <a href="/wiki/Aztec_cuisine" title="Aztec cuisine">Aztec cuisine</a>, and <a href="/wiki/Mexican_cuisine" title="Mexican cuisine">Mexican cuisine</a>) included, and still include, foods based on nixtamalized maize. </p><p>The process has not substantially declined in usage in the <a href="/wiki/Mesoamerican_region" title="Mesoamerican region">Mesoamerican region</a>, though there has been a decline in North America. Many Native North American tribes, such as the <a href="/wiki/Wyandot_people" title="Wyandot people">Huron</a>, no longer use the process.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (February 2008)">citation needed</span></a></i>]</sup> In some Mesoamerican and North American regions, dishes are still made from nixtamalized maize prepared by traditional techniques. The <a href="/wiki/Hopi" title="Hopi">Hopi</a> produce sodium carbonate from ashes of various native plants and trees.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> Some contemporary Maya use calcium salts in the form of ashes of burnt mussel shells or heated limestone.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p><p>In the United States, European settlers did not always adopt the nixtamalization process, except in the case of hominy grits, though maize became a staple among the poor of the southern states. This led to endemic <a href="/wiki/Pellagra" title="Pellagra">pellagra</a> in poor populations throughout the southern US in the early 20th century.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> A more varied diet and fortification of wheat flour, the other staple food, have essentially eliminated this deficiency.<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Process">Process</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Nixtamalization&action=edit&section=5" title="Edit section: Process"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Cooking">Cooking</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Nixtamalization&action=edit&section=6" title="Edit section: Cooking"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Nixtamalized_Corn_maize_El_Salvador_recipe.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/22/Nixtamalized_Corn_maize_El_Salvador_recipe.jpg/220px-Nixtamalized_Corn_maize_El_Salvador_recipe.jpg" decoding="async" width="220" height="132" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/22/Nixtamalized_Corn_maize_El_Salvador_recipe.jpg/330px-Nixtamalized_Corn_maize_El_Salvador_recipe.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/22/Nixtamalized_Corn_maize_El_Salvador_recipe.jpg/440px-Nixtamalized_Corn_maize_El_Salvador_recipe.jpg 2x" data-file-width="2700" data-file-height="1624" /></a><figcaption>Dry maize, boiled in lime (right) and untreated (left). In this case, typical of El Salvador, a pound of maize (454 g) is boiled with a tablespoon of lime (15 mL) for 15 minutes, left to stand for a few hours, and washed with fresh water. The hulls are removed, and the kernels ground into <i>masa</i>. Exact methods vary by use and region.</figcaption></figure> <p>In the first step of nixtamalization, kernels of dried maize are <a href="/wiki/Alkaline_hydrolysis" class="mw-redirect" title="Alkaline hydrolysis">cooked in an alkaline solution</a> at or near the mixture's boiling point. After cooking, the maize is steeped in the cooking liquid for a period. The length of time for which the maize is boiled and soaked varies according to local traditions and the type of food being prepared, with cooking times ranging from a few minutes to an hour, and soaking times from a few minutes to about a day. </p><p>During cooking and soaking, a number of chemical changes take place in the grains of maize. Because plant cell wall components, including <a href="/wiki/Hemicellulose" title="Hemicellulose">hemicellulose</a> and <a href="/wiki/Pectin" title="Pectin">pectin</a>, are highly soluble in alkaline solutions, the kernels soften and their pericarps (hulls) loosen. The grain hydrates and absorbs calcium or <a href="/wiki/Potassium" title="Potassium">potassium</a> (depending on the alkali used) from the cooking solution. Starches swell and <a href="/wiki/Starch_gelatinization" title="Starch gelatinization">gelatinize</a>, and some starches disperse into the liquid. Certain chemicals<sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Avoid_weasel_words" class="mw-redirect" title="Wikipedia:Avoid weasel words"><span title="The material near this tag possibly uses too vague attribution or weasel words. (August 2019)">which?</span></a></i>]</sup> from the germ are released that allow the cooked grains to be ground more easily, yet make dough made from the grains less likely to tear and break down. Cooking changes the grain's protein matrix, which makes proteins and nutrients from the <a href="/wiki/Endosperm" title="Endosperm">endosperm</a> of the kernel more available to the human body. </p> <div class="mw-heading mw-heading3"><h3 id="Extraction">Extraction</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Nixtamalization&action=edit&section=7" title="Edit section: Extraction"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>After cooking, the alkaline liquid (known as <b>nejayote</b>), containing dissolved hull, starch, and other corn matter, is decanted and discarded (or sometimes used for making <a href="/wiki/Amate" title="Amate">amate</a> bark paper).<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> The kernels are washed thoroughly of remaining nejayote, which has an unpleasant flavor. The <a href="/wiki/Pericarp" class="mw-redirect" title="Pericarp">pericarp</a> is then removed, leaving the <a href="/wiki/Endosperm" title="Endosperm">endosperm</a> of the <a href="/wiki/Whole_grain" title="Whole grain">grain</a> with or without the <a href="/wiki/Cereal_germ" title="Cereal germ">germ</a>, depending on the process.<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> This hulling is performed by hand, in traditional or very small-scale preparation, or mechanically, in larger scale or industrial production. </p><p>The prepared grain is called 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 the preparation of <a href="/wiki/Pozole" title="Pozole">pozole</a>, <a href="/wiki/Menudo_(soup)" title="Menudo (soup)">menudo</a>, and other foods. Ground fresh nixtamal is made into <i>masa</i> (nixtamal <a href="/wiki/Dough" title="Dough">dough</a>) and used to make <a href="/wiki/Tortilla" title="Tortilla">tortillas</a>, <a href="/wiki/Tamale" title="Tamale">tamales</a>, and <a href="/wiki/Pupusa" title="Pupusa">pupusas</a>. Dried and ground, it is called <i>masa harina</i> or instant <i>masa</i> flour, and is reconstituted and used like <i>masa</i>. </p><p>The term hominy may refer to whole, coarsely ground, or finely ground nixtamal, or to a cooked porridge (also called <a href="/wiki/Samp" title="Samp">samp</a>) prepared from any of these. </p> <div class="mw-heading mw-heading3"><h3 id="Enzymatic_nixtamalization">Enzymatic nixtamalization</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Nixtamalization&action=edit&section=8" title="Edit section: Enzymatic nixtamalization"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>An alternative process for use in industrial settings has been developed known as <b>enzymatic nixtamalization</b>, which uses <a href="/wiki/Protease" title="Protease">protease</a> enzymes to accelerate the changes that occur in traditional nixtamalization, a technique borrowed from modern <a href="/wiki/Corn_wet-milling" title="Corn wet-milling">corn wet-milling</a>. In this process, corn or corn meal is first partially hydrated in hot water, so that enzymes can penetrate the grain, then soaked briefly (for approximately 30 minutes) at 50–60 °C (122–140 °F) in an alkaline solution containing protease enzymes. A secondary enzymatic digestion may follow to further dissolve the pericarp. The resulting nixtamal is ground with little or no washing or hulling. </p><p>By pre-soaking the maize, minimizing the alkali used to adjust the pH of the alkaline solution, reducing the cooking temperature, accelerating processing, and reusing excess processing liquids, enzymatic nixtamalization can reduce the use of energy and water, lower nejayote (alkaline wastewater) production, decrease maize lost in processing, and shorten the production time (to approximately four hours) compared to traditional nixtamalization.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Impact_on_health">Impact on health</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Nixtamalization&action=edit&section=9" title="Edit section: Impact on health"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The primary nutritional benefits of nixtamalization arise from the alkaline processing involved. The processing renders the protein more digestible, allowing tryptophan to be absorbed by humans. Humans can convert <a href="/wiki/Tryptophan" title="Tryptophan">tryptophan</a> into niacin, thus helping to prevent <a href="/wiki/Pellagra" title="Pellagra">pellagra</a>. Other measures of <a href="/wiki/Protein_quality" title="Protein quality">protein quality</a> are also improved.<sup id="cite_ref-fao92_4-3" class="reference"><a href="#cite_note-fao92-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup class="reference nowrap"><span title="Location: §5.2">: §5.2 </span></sup> It was originally thought that the anti-pellagra action stems from increased availability of niacin (compared to a hemicellulose-bound form called "niacytin"),<sup id="cite_ref-researchgate_3-1" class="reference"><a href="#cite_note-researchgate-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> but multiple experiments have disproven this theory.<sup id="cite_ref-fao92_4-4" class="reference"><a href="#cite_note-fao92-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup class="reference nowrap"><span title="Location: §5.2">: §5.2 </span></sup> </p><p>Secondary benefits can arise from the grain's absorption of minerals from the alkali used or from the vessels used in preparation. These effects can increase <a href="/wiki/Calcium" title="Calcium">calcium</a> (by 750%, with 85% available for absorption), <a href="/wiki/Iron" title="Iron">iron</a>, <a href="/wiki/Copper" title="Copper">copper</a>, and <a href="/wiki/Zinc" title="Zinc">zinc</a>.<sup id="cite_ref-researchgate_3-2" class="reference"><a href="#cite_note-researchgate-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>Nixtamalization significantly deactivates <a href="/wiki/Mycotoxin" title="Mycotoxin">mycotoxins</a> which are putative <a href="/wiki/Carcinogens" class="mw-redirect" title="Carcinogens">carcinogens</a>. <a href="/wiki/Aflotoxin" class="mw-redirect" title="Aflotoxin">Aflotoxins</a> are reduced by 90–94%. <a href="/wiki/Fumonisin" title="Fumonisin">Fumonisins</a> are reduced by 82%.<sup id="cite_ref-researchgate_3-3" class="reference"><a href="#cite_note-researchgate-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Nixtamalization&action=edit&section=10" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-ml-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-ml_1-0">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFThigpen1983" class="citation web cs1">Thigpen, Susan (October 1983). <a rel="nofollow" class="external text" href="http://www.mtnlaurel.com/recipes/160-hominy-mountain-recipe.html">"Hominy – Mountain Recipe"</a>. <i>The Mountain Laurel</i><span class="reference-accessdate">. Retrieved <span class="nowrap">November 17,</span> 2013</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=The+Mountain+Laurel&rft.atitle=Hominy+%E2%80%93+Mountain+Recipe&rft.date=1983-10&rft.aulast=Thigpen&rft.aufirst=Susan&rft_id=http%3A%2F%2Fwww.mtnlaurel.com%2Frecipes%2F160-hominy-mountain-recipe.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDoralinda_Guzmán-de-Peña2010" class="citation book cs1">Doralinda Guzmán-de-Peña (2010). <a rel="nofollow" class="external text" href="http://libcatalog.cimmyt.org/download/reprints/98545.pdf">"The Destruction of Aflatoxins in Corn by "Nixtamalización"<span class="cs1-kern-right"></span>"</a> <span class="cs1-format">(PDF)</span>. In M. Rai; A. Varma (eds.). <i>Mycotoxins in Food, Feed and Bioweapons</i>. Berlin Heidelberg: Springer-Verlag. pp. <span class="nowrap">39–</span>49. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1007%2F978-3-642-00725-5_3">10.1007/978-3-642-00725-5_3</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-3-642-00724-8" title="Special:BookSources/978-3-642-00724-8"><bdi>978-3-642-00724-8</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">April 12,</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=The+Destruction+of+Aflatoxins+in+Corn+by+%22Nixtamalizaci%C3%B3n%22&rft.btitle=Mycotoxins+in+Food%2C+Feed+and+Bioweapons&rft.place=Berlin+Heidelberg&rft.pages=%3Cspan+class%3D%22nowrap%22%3E39-%3C%2Fspan%3E49&rft.pub=Springer-Verlag&rft.date=2010&rft_id=info%3Adoi%2F10.1007%2F978-3-642-00725-5_3&rft.isbn=978-3-642-00724-8&rft.au=Doralinda+Guzm%C3%A1n-de-Pe%C3%B1a&rft_id=http%3A%2F%2Flibcatalog.cimmyt.org%2Fdownload%2Freprints%2F98545.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-researchgate-3"><span class="mw-cite-backlink">^ <a href="#cite_ref-researchgate_3-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-researchgate_3-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-researchgate_3-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-researchgate_3-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWacher2003" class="citation journal cs1">Wacher, Carmen (January 1, 2003). <a rel="nofollow" class="external text" href="https://www.researchgate.net/publication/228453826">"Nixtamalization, a Mesoamerican technology to process maize at small-scale with great potential for improving the nutritional quality of maize based foods"</a>. <i>Food Based Approaches for a Healthy Nutrition in Africa</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20180305202539/https://www.researchgate.net/publication/228453826_Nixtamalization_a_Mesoamerican_technology_to_process_maize_at_small-scale_with_great_potential_for_improving_the_nutritional_quality_of_maize_based_foods">Archived</a> from the original on March 5, 2018.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Food+Based+Approaches+for+a+Healthy+Nutrition+in+Africa&rft.atitle=Nixtamalization%2C+a+Mesoamerican+technology+to+process+maize+at+small-scale+with+great+potential+for+improving+the+nutritional+quality+of+maize+based+foods&rft.date=2003-01-01&rft.aulast=Wacher&rft.aufirst=Carmen&rft_id=https%3A%2F%2Fwww.researchgate.net%2Fpublication%2F228453826&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-fao92-4"><span class="mw-cite-backlink">^ <a href="#cite_ref-fao92_4-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-fao92_4-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-fao92_4-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-fao92_4-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-fao92_4-4"><sup><i><b>e</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation book cs1"><a rel="nofollow" class="external text" href="https://www.fao.org/3/T0395E/T0395E00.htm"><i>Maize in human nutrition</i></a>. Rome: Food and Agriculture Organization of the United Nations. 1992. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9789251030134" title="Special:BookSources/9789251030134"><bdi>9789251030134</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Maize+in+human+nutrition&rft.place=Rome&rft.pub=Food+and+Agriculture+Organization+of+the+United+Nations&rft.date=1992&rft.isbn=9789251030134&rft_id=https%3A%2F%2Fwww.fao.org%2F3%2FT0395E%2FT0395E00.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span> – Section 5.2 "Lime-treated maize (part II)", Section 8 "Improvement of maize diets"</span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHarold_McGee2004" class="citation book cs1">Harold McGee (2004). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=bKVCtH4AjwgC&q=nixtamalization"><i>On Food and Cooking: The Science and Lore of the Kitchen</i></a>. New York, New York (USA): <a href="/wiki/Charles_Scribner%27s_Sons" title="Charles Scribner's Sons">Scribner</a>. p. 478. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-684-80001-1" title="Special:BookSources/978-0-684-80001-1"><bdi>978-0-684-80001-1</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">January 23,</span> 2013</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=On+Food+and+Cooking%3A+The+Science+and+Lore+of+the+Kitchen&rft.place=New+York%2C+New+York+%28USA%29&rft.pages=478&rft.pub=Scribner&rft.date=2004&rft.isbn=978-0-684-80001-1&rft.au=Harold+McGee&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DbKVCtH4AjwgC%26q%3Dnixtamalization&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDías_RoigMiaja1979" class="citation book cs1 cs1-prop-foreign-lang-source">Días Roig, Mercedes; Miaja, María Teresa (1979). <i>Naranja dulce, limón partido</i> (in Spanish) (1st ed.). México City: El Colegio de México. p. 137. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/968-12-0049-7" title="Special:BookSources/968-12-0049-7"><bdi>968-12-0049-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Naranja+dulce%2C+lim%C3%B3n+partido&rft.place=M%C3%A9xico+City&rft.pages=137&rft.edition=1st&rft.pub=El+Colegio+de+M%C3%A9xico&rft.date=1979&rft.isbn=968-12-0049-7&rft.aulast=D%C3%ADas+Roig&rft.aufirst=Mercedes&rft.au=Miaja%2C+Mar%C3%ADa+Teresa&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-staller-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-staller_7-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFStallerCarrasco2009" class="citation book cs1">Staller, John E.; Carrasco, Michael (2009). <i>Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Ancient Mesoamerica</i>. Berlin: Springer-Verlag. p. 317. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4419-0471-3" title="Special:BookSources/978-1-4419-0471-3"><bdi>978-1-4419-0471-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Pre-Columbian+Foodways%3A+Interdisciplinary+Approaches+to+Food%2C+Culture%2C+and+Markets+in+Ancient+Mesoamerica&rft.place=Berlin&rft.pages=317&rft.pub=Springer-Verlag&rft.date=2009&rft.isbn=978-1-4419-0471-3&rft.aulast=Staller&rft.aufirst=John+E.&rft.au=Carrasco%2C+Michael&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFEllwoodScottLipeMatson2013" class="citation journal cs1">Ellwood, Emily C.; Scott, M. Paul; Lipe, William D.; Matson, R.G.; Jones, John G. (2013). <a rel="nofollow" class="external text" href="https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=1172&context=agron_pubs">"Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups"</a>. <i>Journal of Archaeological Science</i>. <b>40</b> (1): <span class="nowrap">35–</span>44. <a href="/wiki/Bibcode_(identifier)" class="mw-redirect" title="Bibcode (identifier)">Bibcode</a>:<a rel="nofollow" class="external text" href="https://ui.adsabs.harvard.edu/abs/2013JArSc..40...35E">2013JArSc..40...35E</a>. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2Fj.jas.2012.05.044">10.1016/j.jas.2012.05.044</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Journal+of+Archaeological+Science&rft.atitle=Stone-boiling+maize+with+limestone%3A+experimental+results+and+implications+for+nutrition+among+SE+Utah+preceramic+groups&rft.volume=40&rft.issue=1&rft.pages=%3Cspan+class%3D%22nowrap%22%3E35-%3C%2Fspan%3E44&rft.date=2013&rft_id=info%3Adoi%2F10.1016%2Fj.jas.2012.05.044&rft_id=info%3Abibcode%2F2013JArSc..40...35E&rft.aulast=Ellwood&rft.aufirst=Emily+C.&rft.au=Scott%2C+M.+Paul&rft.au=Lipe%2C+William+D.&rft.au=Matson%2C+R.G.&rft.au=Jones%2C+John+G.&rft_id=https%3A%2F%2Flib.dr.iastate.edu%2Fcgi%2Fviewcontent.cgi%3Farticle%3D1172%26context%3Dagron_pubs&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFJennie_Rose_JoeRobert_S._Young1993" class="citation book cs1">Jennie Rose Joe; Robert S. Young (1993). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=Io0sdbsTK08C"><i>Diabetes As a Disease of Civilization: The Impact of Culture Change on Indigenous People</i></a>. Walter de Gruyter. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-3-11-013474-2" title="Special:BookSources/978-3-11-013474-2"><bdi>978-3-11-013474-2</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">October 15,</span> 2007</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Diabetes+As+a+Disease+of+Civilization%3A+The+Impact+of+Culture+Change+on+Indigenous+People&rft.pub=Walter+de+Gruyter&rft.date=1993&rft.isbn=978-3-11-013474-2&rft.au=Jennie+Rose+Joe&rft.au=Robert+S.+Young&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DIo0sdbsTK08C&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-10">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLinda_Murray_Berzok2005" class="citation book cs1">Linda Murray Berzok (2005). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=B_y0ekzJvwQC"><i>American Indian Food</i></a>. Greenwood Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-313-32989-0" title="Special:BookSources/978-0-313-32989-0"><bdi>978-0-313-32989-0</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">October 15,</span> 2007</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=American+Indian+Food&rft.pub=Greenwood+Press&rft.date=2005&rft.isbn=978-0-313-32989-0&rft.au=Linda+Murray+Berzok&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DB_y0ekzJvwQC&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.healthacrosscultures.com/guatemalan-tortillas/">"Guatemalan Tortillas: How To Make Them And Why To Eat Them"</a><span class="reference-accessdate">. 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Food & Agriculture Org. p. <a rel="nofollow" class="external text" href="https://archive.org/details/bub_gb_diGLEXZEGh8C/page/n189">183</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9789251038185" title="Special:BookSources/9789251038185"><bdi>9789251038185</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Human+Nutrition+in+the+Developing+World&rft.pages=183&rft.pub=Food+%26+Agriculture+Org.&rft.date=1997&rft.isbn=9789251038185&rft.aulast=Latham&rft.aufirst=Michael+C.&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fbub_gb_diGLEXZEGh8C&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-13">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRuckerZempleniSuttieDonald_B._McCormick2010" class="citation book cs1">Rucker, Robert B.; Zempleni, Janos; Suttie, John W.; <a href="/wiki/Donald_B._McCormick" title="Donald B. 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CRC Press. p. 192. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4200-0580-6" title="Special:BookSources/978-1-4200-0580-6"><bdi>978-1-4200-0580-6</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Handbook+of+Vitamins%2C+Fourth+Edition&rft.pages=192&rft.pub=CRC+Press&rft.date=2010&rft.isbn=978-1-4200-0580-6&rft.aulast=Rucker&rft.aufirst=Robert+B.&rft.au=Zempleni%2C+Janos&rft.au=Suttie%2C+John+W.&rft.au=Donald+B.+McCormick&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D6fYso23Mi5IC%26pg%3DPA192&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFvon_Hagen1944" class="citation book cs1"><a href="/wiki/Victor_Wolfgang_von_Hagen" title="Victor Wolfgang von Hagen">von Hagen, Victor Wolfgang</a> (1944). <i>The Aztec and Maya Papermakers</i>. 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Augustin Publisher. p. 57. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-87817-206-1" title="Special:BookSources/978-0-87817-206-1"><bdi>978-0-87817-206-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Aztec+and+Maya+Papermakers&rft.pages=57&rft.pub=J.+J.+Augustin+Publisher&rft.date=1944&rft.isbn=978-0-87817-206-1&rft.aulast=von+Hagen&rft.aufirst=Victor+Wolfgang&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-15">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-unfit"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20110202071113/http://www.buzzle.com/articles/what-is-hominy.html">"What is Hominy?"</a>. Archived from the original on February 2, 2011<span class="reference-accessdate">. Retrieved <span class="nowrap">January 31,</span> 2011</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=What+is+Hominy%3F&rft_id=http%3A%2F%2Fwww.buzzle.com%2Farticles%2Fwhat-is-hominy.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://74.6.238.252/search/srpcache?ei=UTF-8&p=nixtamalization+germ&fr=altavista&u=http://cc.bingj.com/cache.aspx?q=nixtamalization+germ&d=4892844087183950&mkt=en-US&setlang=en-US&w=f7949c99,15694ecd&icp=1&.intl=us&sig=Rl3KbkpqQ_QD4uM69aUYCg--">"Nixtamalization, a Mesoamerican technology"</a><span class="reference-accessdate">. Retrieved <span class="nowrap">January 31,</span> 2011</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Nixtamalization%2C+a+Mesoamerican+technology&rft_id=http%3A%2F%2F74.6.238.252%2Fsearch%2Fsrpcache%3Fei%3DUTF-8%26p%3Dnixtamalization%2Bgerm%26fr%3Daltavista%26u%3Dhttp%3A%2F%2Fcc.bingj.com%2Fcache.aspx%3Fq%3Dnixtamalization%2Bgerm%26d%3D4892844087183950%26mkt%3Den-US%26setlang%3Den-US%26w%3Df7949c99%2C15694ecd%26icp%3D1%26.intl%3Dus%26sig%3DRl3KbkpqQ_QD4uM69aUYCg--&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span><sup class="noprint Inline-Template"><span style="white-space: nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot"><span title=" Dead link tagged April 2018">permanent dead link</span></a></i><span style="visibility:hidden; color:transparent; padding-left:2px">‍</span>]</span></sup></span> </li> <li id="cite_note-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-17">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.maiztortilla.com/en/introduction/limitations.htm">"Technological Limitations of the Nixtamalization Process"</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110714022421/http://www.maiztortilla.com/en/introduction/limitations.htm">Archived</a> from the original on July 14, 2011<span class="reference-accessdate">. Retrieved <span class="nowrap">January 31,</span> 2011</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Technological+Limitations+of+the+Nixtamalization+Process&rft_id=http%3A%2F%2Fwww.maiztortilla.com%2Fen%2Fintroduction%2Flimitations.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-18">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://academic.research.microsoft.com/Paper/12460489.aspx">"Selective Nixtamalization of Fractions of Maize Grain"</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110728100059/http://academic.research.microsoft.com/Paper/12460489.aspx">Archived</a> from the original on July 28, 2011<span class="reference-accessdate">. Retrieved <span class="nowrap">January 31,</span> 2011</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Selective+Nixtamalization+of+Fractions+of+Maize+Grain&rft_id=http%3A%2F%2Facademic.research.microsoft.com%2FPaper%2F12460489.aspx&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-19">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.joepastry.com/2010/11/04/">"What's the difference between corn meal and corn masa?"</a>. 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Retrieved <span class="nowrap">January 31,</span> 2011</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=What%27s+the+difference+between+corn+meal+and+corn+masa%3F&rft.date=2010-11-04&rft_id=http%3A%2F%2Fwww.joepastry.com%2F2010%2F11%2F04%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ANixtamalization" class="Z3988"></span></span> </li> <li id="cite_note-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-20">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1041539562">.mw-parser-output .citation{word-wrap:break-word}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}</style><span class="citation patent" id="CITEREFJacksonSahai2002"><a rel="nofollow" class="external text" href="https://patents.google.com/patent/US6428828B1/en">US patent 6428828</a>, Jackson, David S. & Sahai, Deepak, "Enzymatic process for nixtamalization of cereal grains", issued 2002-08-06,  assigned to NuTech Ventures Inc</span><span class="Z3988" title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Apatent&rft.number=6428828&rft.cc=US&rft.title=Enzymatic+process+for+nixtamalization+of+cereal+grains&rft.inventor=Jackson&rft.assignee=NuTech+Ventures+Inc&rft.date=2002-08-06&rft.appldate=2000-08-22"><span style="display: none;"> </span></span></span> </li> </ol></div></div> <style data-mw-deduplicate="TemplateStyles:r1239549316">.mw-parser-output .refbegin{margin-bottom:0.5em}.mw-parser-output .refbegin-hanging-indents>ul{margin-left:0}.mw-parser-output .refbegin-hanging-indents>ul>li{margin-left:0;padding-left:3.2em;text-indent:-3.2em}.mw-parser-output .refbegin-hanging-indents ul,.mw-parser-output .refbegin-hanging-indents ul li{list-style:none}@media(max-width:720px){.mw-parser-output .refbegin-hanging-indents>ul>li{padding-left:1.6em;text-indent:-1.6em}}.mw-parser-output .refbegin-columns{margin-top:0.3em}.mw-parser-output .refbegin-columns ul{margin-top:0}.mw-parser-output .refbegin-columns li{page-break-inside:avoid;break-inside:avoid-column}@media screen{.mw-parser-output .refbegin{font-size:90%}}</style><div class="refbegin" style=""> <ul><li>Coe, Sophie. America's First Cuisines (1994). <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-292-71159-X" title="Special:BookSources/0-292-71159-X">0-292-71159-X</a></li> <li>Davidson, Alan. Oxford Companion to Food (1999), "Nixtamalization", p. 534. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-19-211579-0" title="Special:BookSources/0-19-211579-0">0-19-211579-0</a></li> <li>Kulp, Karen and Klaude J. Lorenz (editors). 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Corn: Origins, History and Technology (2004) p. 275 <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-471-41184-1" title="Special:BookSources/0-471-41184-1">0-471-41184-1</a></li></ul> </div> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul 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.navbox-abovebelow,.mw-parser-output .navbox-group,.mw-parser-output .navbox-subgroup .navbox-title{background-color:#ddf}.mw-parser-output .navbox-subgroup .navbox-group,.mw-parser-output .navbox-subgroup .navbox-abovebelow{background-color:#e6e6ff}.mw-parser-output .navbox-even{background-color:#f7f7f7}.mw-parser-output .navbox-odd{background-color:transparent}.mw-parser-output .navbox .hlist td dl,.mw-parser-output .navbox .hlist td ol,.mw-parser-output .navbox .hlist td ul,.mw-parser-output .navbox td.hlist dl,.mw-parser-output .navbox td.hlist ol,.mw-parser-output .navbox td.hlist ul{padding:0.125em 0}.mw-parser-output .navbox .navbar{display:block;font-size:100%}.mw-parser-output .navbox-title .navbar{float:left;text-align:left;margin-right:0.5em}body.skin--responsive .mw-parser-output .navbox-image img{max-width:none!important}@media print{body.ns-0 .mw-parser-output .navbox{display:none!important}}</style></div><div role="navigation" class="navbox" aria-labelledby="Maize_and_corn169" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Corn" title="Template:Corn"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Corn" title="Template talk:Corn"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Corn" title="Special:EditPage/Template:Corn"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Maize_and_corn169" style="font-size:114%;margin:0 4em"><a href="/wiki/Maize" title="Maize">Maize and corn</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Varieties</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Amylomaize" title="Amylomaize">Amylomaize</a></li> <li><a href="/wiki/Baby_corn" title="Baby corn">Baby</a></li> <li><a href="/wiki/Blue_corn" title="Blue corn">Blue</a></li> <li><a href="/wiki/Dent_corn" title="Dent corn">Dent</a></li> <li><a href="/wiki/Field_corn" title="Field corn">Field</a></li> <li><a href="/wiki/Flint_corn" title="Flint corn">Flint</a></li> <li><a href="/wiki/Flour_corn" title="Flour corn">Flour</a></li> <li><a href="/wiki/Genetically_modified_maize" title="Genetically modified maize">Genetically modified</a> <ul><li><a href="/wiki/List_of_varieties_of_genetically_modified_maize" title="List of varieties of genetically modified maize">List</a></li> <li><a href="/wiki/MON_810" title="MON 810">MON 810</a></li> <li><a href="/wiki/MON_863" title="MON 863">MON 863</a></li></ul></li> <li><a href="/wiki/Purple_corn" title="Purple corn">Purple</a></li> <li><a href="/wiki/Quality_Protein_Maize" title="Quality Protein Maize">Quality Protein Maize</a></li> <li><a href="/wiki/Shoepeg_corn" title="Shoepeg corn">Shoepeg</a></li> <li><a href="/wiki/Sweet_corn" title="Sweet corn">Sweet</a> <ul><li><a href="/wiki/List_of_sweetcorn_varieties" title="List of sweetcorn varieties">Varieties</a></li></ul></li> <li><a href="/wiki/Waxy_corn" title="Waxy corn">Waxy</a></li> <li>By origin <ul><li><a href="/wiki/Bolivia_maize_varieties" title="Bolivia maize varieties">Bolivia</a></li> <li><a href="/wiki/Ecuador_maize_varieties" title="Ecuador maize varieties">Ecuador</a></li> <li><a href="/wiki/Traditional_Italian_maize_varieties" title="Traditional Italian maize varieties">Italy</a></li> <li><a href="/wiki/Peruvian_corn" title="Peruvian corn">Peru</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Parts</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Corncob" title="Corncob">Cob</a></li> <li><a href="/wiki/Corn_kernel" title="Corn kernel">Kernel</a></li> <li><a href="/wiki/Corn_stover" title="Corn stover">Stover</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Processing</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Corn_construction" title="Corn construction">Corn construction</a></li> <li><a href="/wiki/Maize_milling" title="Maize milling">Maize milling</a></li> <li><a class="mw-selflink selflink">Nixtamalization</a></li> <li><a href="/wiki/Corn_wet-milling" title="Corn wet-milling">Wet-milling</a></li> <li><a href="/wiki/Popcorn_maker" title="Popcorn maker">Popcorn maker</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_maize_diseases" title="List of maize diseases">Pathology</a></th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/BBCH-scale_(maize)" class="mw-redirect" title="BBCH-scale (maize)">BBCH-scale</a></li> <li><a href="/wiki/Corn_allergy" title="Corn allergy">Corn allergy</a></li> <li><a href="/wiki/Corn_smut" title="Corn smut">Corn smut</a></li> <li><a href="/wiki/Maize_streak_virus" title="Maize streak virus">Maize streak virus</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Category:Maize_production" title="Category:Maize production">Production</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Biofuel" title="Biofuel">Biofuel</a></li> <li><a href="/wiki/Corn_crib" title="Corn crib">Corn crib</a></li> <li><a href="/wiki/Cornstalk_fiddle" title="Cornstalk fiddle">Cornstalk fiddle</a></li> <li>By country <ul><li><a href="/wiki/Corn_production_in_the_United_States" title="Corn production in the United States">United States</a></li> <li><a href="/wiki/Maize_production_in_Tanzania" title="Maize production in Tanzania">Tanzania</a></li></ul></li> <li><a href="/wiki/International_corn_production_statistics" class="mw-redirect" title="International corn production statistics">International corn production statistics</a></li> <li><a href="/wiki/List_of_popcorn_brands" title="List of popcorn brands">List of popcorn brands</a></li> <li><a href="/wiki/Three_Sisters_(agriculture)" title="Three Sisters (agriculture)">Three Sisters (agriculture)</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Culture</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Corn_Palace" title="Corn Palace">Corn Palace</a></li> <li><a href="/wiki/Corn_School" title="Corn School">Corn School</a></li> <li><i><a href="/wiki/Field_of_Corn" title="Field of Corn">Field of Corn</a></i> (1994 sculpture)</li> <li><a href="/wiki/National_Cornbread_Festival" title="National Cornbread Festival">National Cornbread Festival</a></li> <li><a href="/wiki/Sweet_Corn_Festival" title="Sweet Corn Festival">Sweet Corn Festival</a></li> <li><i><a href="/wiki/Zea_(film)" title="Zea (film)">Zea</a></i> (film)</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_maize_dishes" title="List of maize dishes">Maize dishes</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%;font-weight:normal;">Ingredients</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cornmeal" title="Cornmeal">Cornmeal</a></li> <li><a href="/wiki/Masa" title="Masa">Masa</a></li> <li><a href="/wiki/Mielie-meal" class="mw-redirect" title="Mielie-meal">Mielie-meal</a></li> <li><a href="/wiki/Corn_oil" title="Corn oil">Oil</a></li> <li><a href="/wiki/Samp" title="Samp">Samp</a></li> <li><a href="/wiki/Corn_starch" title="Corn starch">Starch</a></li> <li><a href="/wiki/Corn_steep_liquor" title="Corn steep liquor">Steep liquor</a></li> <li><a href="/wiki/Corn_syrup" title="Corn syrup">Syrup</a> <ul><li><a href="/wiki/Glucose_syrup" title="Glucose syrup">Glucose syrup</a></li> <li><a href="/wiki/High-fructose_corn_syrup" title="High-fructose corn syrup">High-fructose</a> <ul><li><a href="/wiki/Public_perception_of_high-fructose_corn_syrup" title="Public perception of high-fructose corn syrup">Public perception</a></li></ul></li> <li><a href="/wiki/High-maltose_corn_syrup" title="High-maltose corn syrup">High-maltose</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;font-weight:normal;">Soups, stews, <br />and porridge</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Banku_(dish)" title="Banku (dish)">Banku</a></li> <li><a href="/wiki/Binte_biluhuta" title="Binte biluhuta">Binte biluhuta</a></li> <li><a href="/wiki/Bulz_(food)" title="Bulz (food)">Bulz</a></li> <li><a href="/wiki/Cocolo%C8%99i" title="Cocoloși">Cocoloși</a></li> <li><a href="/wiki/Corn_chowder" title="Corn chowder">Corn chowder</a></li> <li><a href="/wiki/Corn_crab_soup" title="Corn crab soup">Corn crab soup</a></li> <li><a href="/wiki/Corn_pudding" title="Corn pudding">Corn pudding</a></li> <li><a href="/wiki/Corn_soup" title="Corn soup">Corn soup</a></li> <li><a href="/wiki/Corn_stew" title="Corn stew">Corn stew</a></li> <li><a href="/wiki/Cou-cou" title="Cou-cou">Cou-cou</a></li> <li><a href="/wiki/Creamed_corn" title="Creamed corn">Creamed corn</a></li> <li><a href="/wiki/Fufu" title="Fufu">Fufu</a></li> <li><a href="/wiki/Ginataang_mais" title="Ginataang mais">Ginataang mais</a></li> <li><a href="/wiki/Grits" title="Grits">Grits</a></li> <li><a href="/wiki/Hasty_pudding" title="Hasty pudding">Hasty pudding</a></li> <li><a href="/wiki/Ka%C4%8Damak" title="Kačamak">Kačamak</a></li> <li><a href="/wiki/M%C4%83m%C4%83lig%C4%83" title="Mămăligă">Mămăligă</a></li> <li><a href="/wiki/M%C4%83m%C4%83lig%C4%83_%C3%AEn_p%C4%83turi" title="Mămăligă în pături">Mămăligă în pături</a></li> <li><a href="/wiki/Mush_(cornmeal)" title="Mush (cornmeal)">Mush</a></li> <li><a href="/wiki/Pashofa" title="Pashofa">Pashofa</a></li> <li><a href="/wiki/Polenta" title="Polenta">Polenta</a></li> <li><a href="/wiki/Pozole" title="Pozole">Pozole</a></li> <li><a href="/wiki/Sagamite" title="Sagamite">Sagamite</a></li> <li><a href="/wiki/Suam_na_mais" title="Suam na mais">Suam na mais</a></li> <li><a href="/wiki/Ugali" title="Ugali">Ugali</a></li> <li><a href="/wiki/Xar%C3%A9m" title="Xarém">Xarém</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;font-weight:normal;">Tamales</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aca%C3%A7%C3%A1" title="Acaçá">Acaçá</a></li> <li><a href="/wiki/Tamale" title="Tamale">Tamale</a></li> <li><a href="/wiki/Binaki" title="Binaki">Binaki</a></li> <li><a href="/wiki/Guanime" title="Guanime">Guanime</a></li> <li><a href="/wiki/Hallaca" title="Hallaca">Hallaca</a></li> <li><a href="/wiki/Humita" title="Humita">Humita</a></li> <li><a href="/wiki/Nacatamal" title="Nacatamal">Nacatamal</a></li> <li><a href="/wiki/Pamonha" title="Pamonha">Pamonha</a></li> <li><a href="/wiki/Pasteles" title="Pasteles">Pasteles</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;font-weight:normal;">Breads and cakes</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Arepa" title="Arepa">Arepa</a></li> <li><a href="/wiki/Bollo" title="Bollo">Bollo</a></li> <li><a href="/wiki/Broa" title="Broa">Broa</a></li> <li><a href="/wiki/Cachapa" title="Cachapa">Cachapa</a></li> <li><a href="/wiki/Chipa_guasu" title="Chipa guasu">Chipa guasu</a></li> <li><a href="/wiki/Cornbread" title="Cornbread">Cornbread</a></li> <li><a href="/wiki/Corn_cookie" title="Corn cookie">Corn cookie</a></li> <li><a href="/wiki/Corn_tortilla" title="Corn tortilla">Corn tortilla</a> <ul><li><a href="/wiki/List_of_tortilla-based_dishes" title="List of tortilla-based dishes">List of tortilla-based dishes</a></li></ul></li> <li><a href="/wiki/Johnnycake" title="Johnnycake">Johnnycake</a></li> <li><a href="/wiki/Makki_ki_roti" title="Makki ki roti">Makki ki roti</a></li> <li><a href="/wiki/Pastel_de_choclo" title="Pastel de choclo">Pastel de choclo</a></li> <li><a href="/wiki/Piki" title="Piki">Piki</a></li> <li><a href="/wiki/Proja" title="Proja">Proja</a></li> <li><a href="/wiki/Pupusa" title="Pupusa">Pupusa</a></li> <li><a href="/wiki/Sloosh" title="Sloosh">Sloosh</a></li> <li><a href="/wiki/Sope_(food)" title="Sope (food)">Sope</a></li> <li><a href="/wiki/Sopa_paraguaya" title="Sopa paraguaya">Sopa paraguaya</a></li> <li><a href="/wiki/Spoonbread" title="Spoonbread">Spoonbread</a></li> <li><a href="/wiki/Talo_(food)" title="Talo (food)">Talo</a></li> <li><a href="/wiki/Tortilla" title="Tortilla">Tortilla</a></li> <li><a href="/wiki/Totopo" title="Totopo">Totopo</a></li> <li><a href="/wiki/Wotou" title="Wotou">Wotou</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;font-weight:normal;">Fried dishes</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Battered_sausage" title="Battered sausage">Battered sausage</a></li> <li><a href="/wiki/Corn_chip" title="Corn chip">Corn chip</a></li> <li><a href="/wiki/Corn_dog" title="Corn dog">Corn dog</a></li> <li><a href="/wiki/Corn_fritter" title="Corn fritter">Corn fritter</a></li> <li><a href="/wiki/Corn_nut" title="Corn nut">Corn nut</a></li> <li><a href="/wiki/Cornick_(food)" title="Cornick (food)">Cornick</a></li> <li><a href="/wiki/Corn_schnitzel" title="Corn schnitzel">Corn schnitzel</a></li> <li><a href="/wiki/Hushpuppy" title="Hushpuppy">Hushpuppy</a></li> <li><a href="/wiki/Milho_frito" title="Milho frito">Milho frito</a></li> <li><a href="/wiki/Nachos" title="Nachos">Nachos</a></li> <li><a href="/wiki/Sorullos" title="Sorullos">Sorullos</a></li> <li><a href="/wiki/Tostada_(tortilla)" title="Tostada (tortilla)">Tostada</a></li> <li><a href="/wiki/Tortilla_chip" title="Tortilla chip">Tortilla chip</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;font-weight:normal;">Other foods</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Alivenci" title="Alivenci">Alivenci</a></li> <li><a href="/wiki/Binatog" title="Binatog">Binatog</a></li> <li><a href="/wiki/Conkie" title="Conkie">Conkies</a></li> <li><a href="/wiki/Corn_flakes" title="Corn flakes">Corn flakes</a></li> <li><a href="/wiki/Corn_on_the_cob" title="Corn on the cob">Corn on the cob</a></li> <li><a href="/wiki/Corn_relish" title="Corn relish">Corn relish</a></li> <li><a href="/wiki/Corn_sauce" title="Corn sauce">Corn sauce</a></li> <li><a href="/wiki/Gofio" title="Gofio">Gofio</a></li> <li><a href="/wiki/Hominy" title="Hominy">Hominy</a></li> <li><a href="/wiki/Corn_smut#Culinary_uses" title="Corn smut">Huitlacoche</a></li> <li><a href="/wiki/Kenkey" title="Kenkey">Kenkey</a></li> <li><a href="/wiki/Kuymak" title="Kuymak">Kuymak</a></li> <li><a href="/wiki/Ma%C3%ADz_con_hielo" title="Maíz con hielo">Maíz con hielo</a></li> <li><a href="/wiki/Maja_blanca" title="Maja blanca">Maja maíz</a></li> <li><a href="/wiki/Maque_choux" title="Maque choux">Maque choux</a></li> <li><a href="/wiki/Mote_(food)" title="Mote (food)">Mote</a></li> <li><a href="/wiki/Pinole" title="Pinole">Pinole</a></li> <li><a href="/wiki/Popcorn" title="Popcorn">Popcorn</a></li> <li><a href="/wiki/Succotash" title="Succotash">Succotash</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;font-weight:normal;">Beverages</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Atole" title="Atole">Atole</a></li> <li><a href="/wiki/Bourbon_whiskey" title="Bourbon whiskey">Bourbon whiskey</a></li> <li><a href="/wiki/Cauim" title="Cauim">Cauim</a></li> <li><a href="/wiki/Champurrado" title="Champurrado">Champurrado</a></li> <li><a href="/wiki/Chicha" title="Chicha">Chicha</a></li> <li><a href="/wiki/Chicha_de_jora" title="Chicha de jora">Chicha de jora</a></li> <li><a href="/wiki/Chicha_morada" title="Chicha morada">Chicha morada</a></li> <li><a href="/wiki/Colada_morada" title="Colada morada">Colada morada</a></li> <li><a href="/wiki/Corn_beer" title="Corn beer">Corn beer</a></li> <li><a href="/wiki/Corn_tea" title="Corn tea">Corn tea</a></li> <li><a href="/wiki/Corn_whiskey" title="Corn whiskey">Corn whiskey</a></li> <li><a href="/wiki/Mazamorra" title="Mazamorra">Mazamorra</a></li> <li><a href="/wiki/Pinolillo" title="Pinolillo">Pinolillo</a></li> <li><a href="/wiki/Pozol" title="Pozol">Pozol</a></li> <li><a href="/wiki/Tejate" title="Tejate">Tejate</a></li> <li><a href="/wiki/Tejuino" title="Tejuino">Tejuino</a></li> <li><a href="/wiki/Tesg%C3%BCino" title="Tesgüino">Tesgüino</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Cooking_techniques215" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Cooking_techniques" title="Template:Cooking techniques"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Cooking_techniques" title="Template talk:Cooking techniques"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Cooking_techniques" title="Special:EditPage/Template:Cooking techniques"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Cooking_techniques215" style="font-size:114%;margin:0 4em"><a href="/wiki/Cooking" title="Cooking">Cooking</a> techniques</div></th></tr><tr><td class="navbox-abovebelow" colspan="2"><div><a href="/wiki/List_of_cooking_techniques" title="List of cooking techniques">List of cooking techniques</a></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Dry</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">Conduction</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Dry_roasting" title="Dry roasting">Dry roasting</a></li> <li><a href="/wiki/Hot_salt_frying" title="Hot salt frying">Hot salt frying</a></li> <li><a href="/wiki/Searing" title="Searing">Searing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Convection</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Baking" title="Baking">Baking</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasting (modern)</a></li> <li><a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">Smoking</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecue</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Radiation</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Charbroiler" title="Charbroiler">Charbroiler</a></li> <li><a href="/wiki/Grilling" title="Grilling">Grilling (charbroiling)</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasting (traditional)</a></li> <li><a href="/wiki/Rotisserie" title="Rotisserie">Rotisserie</a></li> <li><a href="/wiki/Toast_(food)" title="Toast (food)">Toasting</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Wet</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">High heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Blanching_(cooking)" title="Blanching (cooking)">Blanching</a></li> <li><a href="/wiki/Boiling#In_cooking" title="Boiling">Boiling</a></li> <li><a href="/wiki/Decoction" title="Decoction">Decoction</a></li> <li><a href="/wiki/Parboiling" title="Parboiling">Parboiling</a></li> <li><a href="/wiki/Shocking_(cooking)" title="Shocking (cooking)">Shocking</a></li> <li><a href="/wiki/Reduction_(cooking)" title="Reduction (cooking)">Reduction</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Low heat</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Coddling" title="Coddling">Coddling</a></li> <li><a href="/wiki/Creaming_(cooking)" title="Creaming (cooking)">Creaming</a></li> <li><a href="/wiki/Infusion" title="Infusion">Infusion</a></li> <li><a href="/wiki/Poaching_(cooking)" title="Poaching (cooking)">Poaching</a></li> <li><a href="/wiki/Simmering" title="Simmering">Simmering</a></li> <li><a href="/wiki/Slow_cooking" class="mw-redirect" title="Slow cooking">Slow cooking</a></li> <li><a href="/wiki/Smothering_(cooking)" title="Smothering (cooking)">Smothering</a></li> <li><a href="/wiki/Steeping" title="Steeping">Steeping</a></li> <li><a href="/wiki/Stew" title="Stew">Stewing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Indirect heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bain-marie" title="Bain-marie">Bain-marie (Double boiling)</a></li> <li><a href="/wiki/Sous-vide" class="mw-redirect" title="Sous-vide">Sous-vide</a></li> <li><a href="/wiki/Double_steaming" title="Double steaming">Double steaming</a></li> <li><a href="/wiki/Steaming" title="Steaming">Steaming</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Fat-based</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">High heat</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Basting_(cooking)" title="Basting (cooking)">Basting</a></li> <li><a href="/wiki/Blackening_(cooking)" title="Blackening (cooking)">Blackening</a></li> <li><a href="/wiki/Browning_(cooking)" title="Browning (cooking)">Browning</a></li> <li><a href="/wiki/Frying" title="Frying">Frying</a></li> <li><a href="/wiki/Deep_frying" title="Deep frying">Deep frying</a></li> <li><a href="/wiki/Pan_frying" title="Pan frying">Pan frying</a></li> <li><a href="/wiki/Shallow_frying" title="Shallow frying">Shallow frying</a></li> <li><a href="/wiki/Stir_frying" title="Stir frying">Stir frying</a></li> <li><a href="/wiki/Saut%C3%A9ing" title="Sautéing">Sautéing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Low heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Gentle_frying" title="Gentle frying">Gentle frying</a></li> <li><a href="/wiki/Sweating_(cooking)" title="Sweating (cooking)">Sweating</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Mixed medium</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Carryover_cooking" title="Carryover cooking">Carryover cooking</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecuing</a></li> <li><a href="/wiki/Braising" title="Braising">Braising</a></li> <li><a href="/wiki/Caramelization" title="Caramelization">Caramelization</a></li> <li><a href="/wiki/Deglazing_(cooking)" title="Deglazing (cooking)">Deglazing</a></li> <li><a href="/wiki/Flamb%C3%A9" title="Flambé">Flambé</a></li> <li><a href="/wiki/Fricassee" title="Fricassee">Fricassee</a></li> <li><a href="/wiki/Indirect_grilling" title="Indirect grilling">Indirect grilling/Plank cooking</a></li> <li><a href="/wiki/Stir_frying#Chao_technique" title="Stir frying">Stir frying (chao)</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Device-based</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Air_fryer" class="mw-redirect" title="Air fryer">Air frying</a></li> <li><a href="/wiki/Microwave_oven" title="Microwave oven">Microwaving</a></li> <li><a href="/wiki/Pressure_cooking" class="mw-redirect" title="Pressure cooking">Pressure cooking</a></li> <li><a href="/wiki/Pressure_frying" title="Pressure frying">Pressure frying</a></li> <li><a href="/wiki/Slow_cooker" title="Slow cooker">Slow cooker</a></li> <li><a href="/wiki/Thermal_cooking" title="Thermal cooking">Thermal cooking</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Non-heat</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aging_(food)" title="Aging (food)">Aging</a></li> <li><a href="/wiki/Brining" title="Brining">Brining</a></li> <li><a href="/wiki/Igunaq" title="Igunaq">Burying in ground</a></li> <li><a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">Curing</a></li> <li><a href="/wiki/Food_drying" title="Food drying">Drying</a></li> <li><a href="/wiki/Fermentation_in_food_processing" title="Fermentation in food processing">Fermenting</a></li> <li><a href="/wiki/Juicing" title="Juicing">Juicing</a></li> <li><a href="/wiki/Pickling" title="Pickling">Pickling</a></li> <li><a href="/wiki/Pur%C3%A9e" title="Purée">Purée</a></li> <li><a href="/wiki/Salting_(food)" title="Salting (food)">Salting</a></li> <li><a href="/wiki/Souring" title="Souring">Souring</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">See also</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_cooking_appliances" title="List of cooking appliances">List of cooking appliances</a></li> <li><a href="/wiki/List_of_cooking_vessels" title="List of cooking vessels">List of cooking vessels</a></li> <li><a href="/wiki/Outdoor_cooking" title="Outdoor cooking">Outdoor cooking</a></li> <li><a href="/wiki/Outline_of_food_preparation" title="Outline of food preparation">Food preparation</a></li> <li><a href="/wiki/Food_preservation" title="Food preservation">Food preservation</a></li> <li><a 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