⚠ THE TECHNIQUE IS THE CIVILISATION. NIXTAMALIZATION — cooking maize in an alkaline solution of lime or wood ash, then hulling and grinding it — is a Mesoamerican invention of great antiquity, and it is not merely a processing step: it releases bound niacin, improves protein quality and makes the dough cohere. ⚠ POPULATIONS THAT ADOPTED MAIZE WITHOUT THE TECHNIQUE — in Europe, in the American South — DEVELOPED PELLAGRA; those who had it did not. The nixtamal is ground to MASA on a metate or in a mill, and cooked on a COMAL. From that one process: the tortilla, the tamal, the pupusa, the atol, the pinol, the chuchito, the nacatamal, the güirila. ⚠ EVERY COUNTRY IN THIS FILE SHARES THE TECHNIQUE AND NONE SHARES THE DISHES.
Atlas — where and when
Communities and languages
Mayacommunitydocumented
Pipilcommunitydocumented
Lencacommunitydocumented
Languages:
Spanish, K'iche', Q'eqchi'
What is recorded
Nixtamalization — treating maize with an alkaline solution before hulling and grinding — is a Mesoamerican process that releases bound niacin and improves protein availability. Populations that adopted maize as a staple without the technique, including in Europe and the southern United States, developed pellagra; populations using nixtamalization did not. The technique underlies the tortilla, tamal, pupusa, atol and nacatamal across the region.documented
Maize domesticated from teosinte in Mesoamerica, with the earliest secure archaeological evidence in the Balsas region of Mexico; nixtamalization appears later and is the process that made maize a viable staple.documented