Calcium hydroxide: Difference between revisions

[[File:Nixtamalized Corn maize.jpg|thumb|left|Dry untreated maize/corn (left), and treated maize (right) after boiling in water with calcium hydroxide (15{{nbsp}}ml, or 1{{nbsp}}tbsp, lime for 500{{nbsp}}g of corn) for 15 minutes|center]] In [[Nahuatl]], the language of the [[Aztecs]], the word for calcium hydroxide is [[''nextli'']] (called [['Cal']] in Spanish by Mexican people). In a process called ''[[nixtamalization]]'', [[maize/corn]] is cooked with nextli to become {{lang|es|nixtamal}}, also known as [[hominy]]. Nixtamalization significantly increases the bioavailability of [[Niacin (nutrient)|niacin]] (vitamin B3), and is also considered tastier and easier to digest. Nixtamal is often ground into a dough, known as ''[[masa]]'' (notice: masa is not dry corn flour, [[masa]] means [[dough]]), which is used to make tortillas, tamales and many other dishes/foods in mexican cuisine.{{cn|date=September 2023}}