It is made with hominy, or dried corn kernels that have been cooked and soaked in lime water, which is ground into masa. Masa harina is flour made from dried masa. The nixtamalization process (soaking in lime water) was developed in Mesoamerica thousands of years ago. It loosens the hulls from the kernel and softens the corn for grinding by breaking down the glue-like component called hemicellulose. This process also changes the structure of the corn, freeing the nutritionally rich niacin so that it can be easily absorbed into the digestive track.
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