Description
Latin American cuisine is a vibrant culinary tradition shaped by indigenous, colonial, and immigrant influences.
Technical
Nixtamalization of corn involves alkaline hydrolysis that releases ferulic acid, increases free niacin, and improves protein digestibility. Fermentation of masa by lactic acid bacteria lowers pH, reduces anti‑nutritional factors, and enhances flavor. Maillard reactions during slow roasting of chilies and spices produce complex flavor compounds such as pyrazines and furans.
Science
Primary Reaction
Nixtamalization of corn
Sensory Profile
Aroma ()
earthysmokynuttyspicysweetfermentedroastedherbalcitrusycaramelized