Posole

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Dent or flint corn is cooked in South America with alkalis, e.g. limestone, seashells or wood ash, to release the hull and change the grain's nutritionals, better to release its niacin and protein content. This treated corn is posole, from which masa harina is milled to give tortilla flour.

Posole also relates to a maize based to a beverage based on maize dough.

Further Reading

  • Christian, G. (2005) Real Flavours: the handbook of gourmet & deli ingredients, Grub Street. ISBN 1904943209.
  • Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.