Description
Indigenous Mexican cooking methods involving nixtamalization and pit cooking to increase nutrient bioavailability.
Technical
Nixtamalization involves soaking corn in limewater to break down phytic acid, increasing the bioavailability of protein, iron, and other nutrients. Pit cooking involves cooking food in a hole dug in the ground, often with hot rocks or coals, and can be used to cook a variety of foods.
Science
Primary Reaction
hydrolysis
Sensory Profile
Aroma ()
earthysmokycorn-likewood-firedmineral
Wine Analogy
Mineral-forward Chablis with flinty notes
Coffee Analogy
Dark roasted Mexican Altura beans
Perfume Analogy
Smoky vetiver with corn silk top notes