Organic Corn (*Nixtamalized the ancient Aztec way) seasoned with sea salt and sealed to lock in freshness.
For best results reheat in a hot pan for 30 seconds a side or microwave in a damp cloth for 35 seconds. Dress up with your favourite filling and enjoy. Higher in fibre and lower in carbohydrates than wheat, corn tortillas are naturally gluten free!
Santa Anna’s is committed to providing organic, ethically reared and eco-sustainable produce as far as possible
*Nixtamal is an Aztec word to describe corn that has been partially cooked and soaked with calcium hydroxide, otherwise referred to as cal or lime. Calcium hydroxide is simply the dust that results from scraping a limestone rock. The Aztec would grind corn against the limestone found in the riverbeds, and hence discovered the benefit of the interaction of this natural element with corn. The process of nixtamalization was first developed in Mesoamerica where maize 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 1200-1500BC
The primary nutritional benefits of Nixtamal arise from this processing of dry corn with calcium hydroxide. The Aztec Indians learned this simply by paying attention to how their bodies responded when they used corn that had been ground on limestone blocks. Science later discovered that the infusion of cal or lime with corn converts corn’s bound niacin (vitamin, B3) to be freed, making it available for absorption into the body. As a result, the niacin released from Nixtamal not only has been shown to reduce bad cholesterol and elevate good cholesterol, it contributes to the regulation of a number of bodily processes. This includes general digestion, metabolism and cell repair (which is evidenced to have a purifying effect against accumulation of cancers in the body). Niacin also appears to reduce triglyceride levels in the blood. The alkaline process that occurs for nixtamal also reduces the amount of the protein zein available to the body, which improves the balance among essential amino acids ~ info from Santa Anna's website