Masa harina is a flour created from dried corn and treated with a diluted solution of slaked limestone: a process called nixtamalisation. Developed in Mesoamerica thousands of years ago, this process loosens the hulls from the kernel and softens the corn for grinding, creating a source of dietary calcium and allowing niacin to be absorbed into the digestive tract. Masa harina is most commonly used to make tortillas, but it is also featured in other delicious dishes including tamales, pupusas, and arepas.
Ingredients: Nixtamalised Corn*, Stabaliser (Cellulose Gum), Folic Acid, Iron, Zinc Vitamin B1, Vitamin B2, Vitamin B3. * Cooking processed using water & slaked lime
Allergens: No known allergens
Storage: Store in cool dry place, away from direct sunlight.
Shelf-life: Up to 12 months if stored as above
Country of Origin: Mexico
Additional nutritional info availbale in images.
