On Fri, 20 Jan 2012 02:20:58 +0000 (UTC) in rec.food.cooking,
(Steve Pope) wrote,
>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.

Note that is lime (calcium carbonate) and not lime (citrus fruit).