Cheryl > wrote:

>On 1/19/2012 11:57 AM, sf wrote:

>> I don't have a problem buying corn that has been ground into flour and
>> it's not masa harina, which has been processed with lime before
>> grinding. I've even posted in the past about how "corny" the corn
>> flour tastes, much more so than masa harina (IMO). My comment was
>> that I'd only seen it in the last couple of years and so far no one,
>> not even Southerners, have said otherwise.

>I thought it was processed with lye, not lime.

Both are used for nixtamalization, but I think typical masa harina
uses lime. Corn tortilla packages often list lime as an ingredient.


Steve