Domesticated by the indigenous people of South America, maize is now widely cultivated throughout the world. A greater weight of maize grain is produced than any other grain, and it is a staple food for many regions of the world. It is often eaten as a thick porridge-like staple food in many parts of the world such as Africa and South America. In Italy it is known as polenta. Masa (cornmeal treated with limewater) is the main ingredient for tortillas and other Central American dishes. The leafy stalk produces ears which contain the grain as seeds called kernels.
The name ‘maize’ distinguishes corn used for flours and cornmeals from popcorn and sweetcorn, although they all have the same common ancestor. This organic maize flour is produced by milling yellow maize grain (corn) through the maize milling system. The oily, protein-rich germ is not removed so maximum nutrition is retained. Whole grain corn flour is a good source of phosphorus, iron, potassium and chlorine. Small amounts of the essential B group vitamins are also present. The complete protein content of flour from corn is 8.5% compared to organic hard wheat’s 11-13% protein.
How To Use Commonly used for pancakes, muffins and quick cornbreads and sometimes added to yeast-raised bread, in particular pumpernickel.
