Cal - Calcium Hydroxide | Masienda Cal for Corn Nixtamal | #1 of #3
Cal - Calcium Hydroxide | Masienda Cal for Corn Nixtamal | #2 of #3
Cal - Calcium Hydroxide | Masienda Cal for Corn Nixtamal | #3 of #3
Cal - Calcium Hydroxide | Masienda Cal for Corn Nixtamal
Cal - Calcium Hydroxide
8 oz
•
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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Details+
• Sourced and processed for safe consumption in Missouri
• 8 oz
Usage+
Given how many factors it affects — from masa's workability, color, aroma, shelf life and flavor — cal is a small 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.
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