Until wheat was introduced to the Americas the primary grain was (and still is really) corn. Corn, botanically known as Zea mays, is native to Mexico and there are hundreds of species in a wide range of colours each with slightly different nutritional values. It is the nutritional value of corn that is the most interesting. Corn can be difficult to digest and a kernel of corn … Continue reading Nixtamal
The amaranth species is used for its seed and its leaves are eaten as a green vegetable. The popped grain is popularly used (both in the past and in modern times) to make a sweet treat called “alegria” (happiness/joy). The amaranth species of quelite is a valuable plant and was held in high esteem by the Azteca. It was one of four grains (the others being maize … Continue reading Amaranth and the Tzoalli Heresy
Masa Americana 