Kinds of Grains
Corn, Maize, Masa, Nixtamal, Pozole
Blue Corn - Simply a variety of flint corn with a dark bluish to red color that
when ground produces a blue color flour. Blue corn is grown predominantly in the
Southwestern part of the United States. It has been a staple food of the Pueblo
Indians dating back centuries. The corn has a coarser texture and a nuttier
flavor than other varieties of corn used for flour.
Far less of this corn is commercially harvested for a variety of reasons. The
corn is simply not as hearty as 'dent' corn varieties. It frequently produces
multiple stalks that fall over and cause problems with harvesting equipment and
in general produces a lower yield.
The primary use for blue corn is to produce masa for blue corn tortillas.
Tortillas made from blue corn flour are frequently denser than a white corn
tortilla. It is also used to produce Nixtamal which in turn is used for tamales,
tortillas, or pozole.
Corn Husks - The outside sheath that covers a cob of corn. The husks can be used
fresh or dried. Normally the dried husks are soaked and used to wrap foods such
as tamales. Local artisans in Mexico use corn husks to produce beautiful corn
husk dolls.
Flint Corn - Called flint because of it's dense, hard exterior. This is also
referred to as Indian corn. Both red and blue corn, as well as popping corn are
types of flint corn. This type of corn is primarily used for animal food.
Hominy - Essentially it is the same as nixtamal. Dried field corn that has had
the hull and germ removed. The fresh version bears little resemblance to the
canned product. Hominy is used to make traditional Mexican dishes such as Pozole
(soup). It can also be dried and ground and used for hominy grits.
Maize - From the American Native Indian word, mahiz. This is the term the
Europeans gave "corn".
Masa - Masa is the Mexican word for "dough". It refers to the corn dough used to
make tortillas, tamales, as well as other traditional Mexican dishes. Buy: Blue
Corn Masa, Masa for Tortillas, Masa for Tamales.
Masa Harina - Is "dough flour". The fresh masa is force-dried and ground into a
fine powder. It may then be reconstituted with water or other liquids and used
to make tortillas.
Nixtamal (nixtamalado) - Dried maize which has been lime treated and partially
cooked. Available in Mexican grocery stores. This can be used to grind and make
tamales or tortillas, or used for hominy or pozole. Making Nixtamal - Please
follow this link to our
Nixtamal (Masa) page for detailed instructions on making fresh nixtamal and
masa.
Red Corn - Another type of Flint or Indian corn. Occasionally used to make flour
for tortillas. In Mexico this is used for pozole. Commericially it is used for
animal feed.
What are grits?
Grits are small broken grains of corn. They were first produced by Native
Americans centuries ago. They made both "corn" grits and "hominy" grits. Falls
Mill produces "corn" grits.
WHAT IS QUINOA?
Quinoa (pronounced Keen-wah) is an ancient grain of the Incas, exceptionally
high in protein (up to 20%) with a very interesting ivory bead appearance. The
seeds are small and oval. When cooking, the outer germ which coils around the
seed, uncoils, forming a little spiral tail. The seeds have a nutty flavor and
the tail retains a crunch while the rest of the seed cooks up soft. It is a very
versatile grain which can stand alone like rice, makes a nice addition to bread
and muffins, pancakes, waffles, all the while boosting the protein content. This
little pearly dynamo is high in B vitamins, iron, zinc, potassium, calcium, and
vitamin E.
Quinoa was to the Incas what blue corn was to the Anasazis culture—revered as
the Mother Grain. Purportedly, each year the seed was planted with a golden
spade. The plant is leafy, grows to be about 5 feet tall and looks like the
sorghum plant.
http://www.wareaglemill.com/
Site to purchase War Eagle products
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