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Whole Corn and Corn Flour

    

      

White Corn Posole

(already treated)

White Corn Posole has an off white color and when cooked a soft, firm texture. This corn is 1 cm in width and length. Corn was introduced to...

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Blue Corn Posole

(already treated)

Blue Corn Posole has a deep blue color and when cooked a soft, firm texture. This corn is 1 cm in width and length. Corn was introduced to...

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Whole Red Corn

(not treated)

Whole Red Corn has a deep red color and when cooked a soft, firm texture. This corn is 1 cm in width and...

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Whole Giant White Corn

(not treated)

Whole Giant White Corn has a slight yellowish white color and when cooked a soft, firm texture. This Corn is 1-1/2 cm in width and length. Giant White is a unique breed which...

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Whole Yellow Corn

(not treated)

Whole Yellow Corn has a deep yellow color and when cooked a soft, firm texture. This corn is 1 cm in width and length. Corn was initially introduced to...

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Whole Blue Corn

(not treated)

Blue Corn has a deep blue color and when cooked a soft, firm texture. This corn is 1 cm in width and length. Corn was introduced to...

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Corn Husks

Corn Husks are used primarily for making tamales. These are the papery like dried husks of the corn stalk that are used to wrap foods that will be...

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Blue Corn Meal

Blue Cornmeal has a sweet, intense flavor and a hearty, fine texture. Blue Cornmeal is made from ground Blue Posole. Blue Corn (also called Hopi Corn) is still cultivated by Native Americans of...

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Organic Blue Corn Meal

Blue Cornmeal has a sweet, intense flavor and a hearty, fine texture. Blue Cornmeal is made from ground Blue Posole. Blue Corn (also called Hopi Corn) is still cultivated by...

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Red Corn Meal

Red Dried Cornmeal has a sweet, intense flavor and a hearty, fine texture. Red Cornmeal is made from ground Red Posole. To the American Indians of the...

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Polenta

Corn Flour, Italian Style extra coarse

Polenta can carry many different flavors and is a filling, nutritious dish. This dish comes from the Lombardy and Veneto regions of Italy.

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Organic Corn Flour

This super-fine corn flour was milled from whole corn using the Unifine process and because of it’s soft, fine texture, can be used in.....

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Organic White Popcorn

Quality corn that has enough 'pop' to blow the lid off the popper!

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Organic Rainbow Popcorn

This multi-colored popcorn isn’t just pretty... it contains special antioxidants called “anthocyanins”. It actually has 2.5 times the anthocyanin content of yellow corn.

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Yellow Popcorn

Traditional whole yellow popcorn. Kernels should be plump and fresh to.....

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Organic Yellow Popcorn

Yellow popcorn is a traditional favorite served with soup, fruit or as.....

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White Hominy Grits

Add almost anything to grits from country ham, shrimp, fried fish, eggs, cheese, gravy to fruit, butter and syrup, or simply eat plain.    

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Masa Harina

Masa Harina is a type of Corn Flour made from sun dried posole that has been prepared with lime or wood-ash lye water. After being cooked, the posole is...     

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Unlike the sweet corn we enjoy on the cob, posole is a starchy field corn with a tough hull, or skin. Before the Spanish arrived, the Aztecs and American Indians knew that soaking the dried corn with an alkali -- lime or wood ashes, would soften the papery hull, making its removal easier. And long before science could explain it, they apparently understood that the alkali treatment made the corn more nutritious.
In untreated dried corn, the nutrient niacin is bound up and unavailable. Alkali processing releases this essential vitamin in a form the body can absorb.
 
Instead of wood ash, most people today use cal, otherwise known as calcium hydroxide or slaked lime. It is a fine white powder that looks like cornstarch, and it dissolves in water. Boiled briefly in water with a little cal then soaked for about an hour, the corn kernel sloughs off its hull. A vigorous rinsing removes the last traces of hull and any cal flavor. Using canned hominy saves the posole cook a lot of time, but it is definitely a compromise. Starting from scratch with dried corn yields better texture and flavor

 


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