By: Niveja Assalaarachchi, Staff Writer
The relationship between science and cooking might not be something many people think about consciously, but the two have always been connected.
Scientific discoveries throughout history have allowed people from all over the world to invent culinary techniques or methods of food preservation. For example, the 1679 invention of the pressure cooker — which works via a compounding steam that increases the pressure and temperature of food inside to cook it — has made cooking easier on many fronts.
These practices have opened the door to a world of endless culinary possibilities, but such examples of science-based cooking techniques are not a new phenomenon. One such example is nixtamalization — a 3,500 year-old food preparation process developed by the Indigenous Peoples in Mesoamerica (parts of what is now modern-day Mexico and Central America). Mesoamerican societies included “the Olmecs, Zapotecs, Teotihuacanos, Mayas, and Aztecs.”
Nixtamalization — which has etymological roots in the Náhuatl language — is a process relating to how maize (corn) is prepared. This is where the harvested maize is first cooked in a high-alkaline solution of either lime or ash. The maize is then rinsed with water on two separate occasions to remove any residual alkaline or organic compounds. The end product of this process is called nixtamal, which is a foundational ingredient in a variety of maize-based foods. Grounding nixtamal produces a soft dough called masa, which is then transformed into culinary staples such as tortillas, tamales, and other dishes found in Latin America.
Nixtamalization first emerged in pre-Hispanic Indigenous cultures of Mesoamerica after maize was domesticated as early as 6700 BCE. The process helped cement maize as the staple crop of many Indigenous Peoples in Mesoamerica, such as the Maya people, and helped fuel the plant’s distribution across the region.
What makes this process so important is that firstly, it improves the flavour profile and quality of any product made with masa. Take tortillas, for instance. Nixtamalization makes the tortilla shell more durable and helps it retain its flavour profile. Secondly, the mycotoxins typically found in maize — which are toxins born from fungus or mold infections — are fully removed from the food product, making it safe for consumption. Nixtamalization also unlocks the nutritional benefits of maize, which is especially important for maize-dependent populations. Nixtamalization increases the levels of calcium and absorbable vitamin B3 (niacin) — a nutrient that supports the health of our digestive and nervous systems — in the maize.
It’s not just about maize — it’s a display of enduring scientific and culinary ingeniousness.
Nixtamalization is a transformative process that demonstrates the intricate relationship between science and culinary practices. Despite having been developed over thousands of years ago, nixtamalization is still widely used all over Latin America — including Mexico and Guatemala — to make traditional maize-based foods, such as tortillas, taco shells, and tamales. This long-standing method of maize-preparation shows how helpful Indigenous cooking techniques can be, and why such techniques should be highlighted in culinary spaces, because it’s not just about maize — it’s a display of enduring scientific and culinary ingeniousness.
