PRODUCT STORY

Himalayan Masa Harina – Nixtamalized Yellow Corn Flour is a type of corn flour (not to be confused with corn starch) made from dried corn kernels that are cooked and soaked in lime solution. Soaking corn in lime for more than 18 hours breaks down the structure of the grain, making it into a soft dough easily without breaking like normal corn flour, and giving it a recognizable earthy-sour flavor. The process also adds calcium and makes its niacin—an essential B Vitamin—more digestible and easier to absorb, thus making it a healthier option compared to normal corn flour. Furthermore, not only are breads made from this flour tastier, but they also offer a healthier alternative by reducing your risk of heart disease and increasing your calcium intake, especially if you’re gluten-free. The corn kernels used for flour making are traditional smaller grains grown in the high Himalayan belt naturally without any pesticides.

Whether you're a seasoned chef or a passionate home cook, our Nixtamalized Corn Flour Masa Harina is your secret ingredient for elevating the taste of your favorite dishes to new heights. From crafting the perfect corn tortillas, tamales, and pupusas to whipping up crispy tostadas, flavourful empanadas, hearty sopes, to making Makki ki Roti, the possibilities are endless with our versatile masa harina.

HOW TO USE:

Prepare the Dough: In a mixing bowl, combine 2 cups of Nixtamalized Corn Flour Masa Harina with 1 1/4 cups of warm water. Knead the mixture until a smooth, pliable dough forms. If needed, add more water or masa harina to achieve the desired consistency.

Shape Your Creations: Divide the dough into small portions and roll them into balls. For tortillas, place a ball of dough between two sheets of parchment paper or plastic wrap and press it flat using a tortilla press or a heavy skillet.

Cook to Perfection: Heat a skillet or griddle over medium-high heat. Carefully transfer the flattened dough onto the hot surface and cook for about 30 seconds on each side, or until golden brown spots appear.

Enjoy Your Creations: Serve your freshly cooked tortillas, tamales, or any other culinary masterpiece with your favorite fillings, toppings, or sauces. Get ready to savor the authentic flavors of Mexico in every bite!

Makki ki Roti

Makki di roti are popular flatbreads from the land of Punjab. Normal cornmeal flour is little difficult to work and hard to digest but nixtamalization makes it easier to work and easy to digest.

NOTE: Making dough with hot water also makes it more pliable and easier to roll.

Why Choose Our Nixtamalized Corn Flour Masa Harina?

Authenticity: Made using traditional nixtamalization techniques for an unparalleled taste experience.

Versatility: Perfect for crafting a wide range of Mexican-inspired dishes, from tortillas to tamales and beyond.

Quality Assurance: Great quality corn, sourced from the high mountain fields with natural soils.

Nutritional Benefits: Rich in essential nutrients and easier to digest compared to regular corn flour, thanks to the nixtamalization process.

Elevate your cooking game and bring the flavors of Mexico into your kitchen with our premium Nixtamalized Corn Flour Masa Harina. Whether you're hosting a fiesta with friends or enjoying a cozy meal with family, every dish made with our masa harina is sure to be a hit!