Cal - Calcium Hydroxide
Cal - Calcium Hydroxide
Cal - Calcium Hydroxide
Cal is the key to nixtamalization, the ancient Aztec cooking technique that preps heirloom corn to be ground into masa. Use it to improve the texture, flavor and aroma of raw corn and live out all of your masa dreams.

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Our Cal is mined and processed for safe consumption in mineral-rich quarries throughout Missouri.
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We wrote the book on Nixtamalization (literally). You can also learn all about it on our blog.
Given how many factors cal affects (from masa workability, color, aroma, shelf life and flavor), it’s important to note that cal is a masa ingredient with big implications. As a general rule of thumb, we suggest beginning with a 1% ratio of cal to the total weight of corn (e.g., 100 lb of corn : 1 lb of cal).
Caution: Prolonged contact with hydrated lime may cause irritation burns to wet skin. In case of contact with eyes, flush thoroughly with water and call a physician. KEEP OUT OF REACH OF CHILDREN.