Providing delicious Canadian whole grains, legumes & seeds
$7.70 – $76.00
Organic whole grain corn is dried, organic, field corn, sometimes referred to as dent corn and suitable for milling. It isn’t a popping corn or sweet corn. This whole grain corn is unprocessed corn kernels that retain all parts of the grain including, the bran, germ, and endosperm. It is a nutritionally rich source of complex carbohydrates, dietary fiber, protein, vitamins, and minerals. Common uses of milled corn include cornmeal, corn flour, and snacks. The traditional Mesoamerican process of nixtamalization, soaking the corn in an alkaline solution improves its nutritional value, taste, and digestibility. Commonly known as masa, nixtamalized corn is used to make dishes such as tortillas and tamales. The process enhances the flavor, reduces mycotoxin levels, and unlocks the nutrients in corn.
Corn, also known as maize, is one of the most important cereal crops in the world. Its origins can be traced back to ancient Mesoamerican civilizations, where it was first domesticated from wild grasses around 9,000 years ago. Native Americans cultivated and developed various varieties of corn over centuries, adapting it to different climates and environments.
Whole grain corn, also known as field corn or dent corn is quite adept to growing in cooler climates and is dried to allow it to be storable. Fieldstone Organics whole grain corn is best suited for milling. It isn’t a popping corn, or suitable for rehydration as a vegetable.
Whole grain corn is a rich source of various essential nutrients. It contains complex carbohydrates, dietary fiber, protein, vitamins (such as B vitamins), and minerals (like magnesium and phosphorus). It also contains antioxidants like carotenoids.
Whole grain corn is often used for tortillas. In many cultures it is typical for whole grain corn to go through the nixtamalization process so the nutrients within the corn are bioavailable. The process of nixtamalization gives corn a distinctive flavor and aroma and the texture is softer and more pliable. Once the nixtamalization process is complete the corn is thoroughly rinsed, cooked and made into a dough like mixture called masa. Masa is used to make corn based foods such as tortillas and tamales. Whole grain corn is quite versatile and can be processed into various forms, such as cornmeal, grits, corn flour, and hominy.
While the versatility of whole grain corn is quite extensive it has been trending for its use as masa. Nixtamalization not only enhances the flavor and nutritional value of corn but also makes it easier to process and digest. The alkaline solution used in nixtamalization helps to break down the tough outer hull of the corn, making its nutrients more accessible and reducing mycotoxin levels. Moreover, the process imparts a distinct flavor and aroma to the corn, contributing to its unique taste.
Overall, whole grain corn is an important crop with a rich history and many practical uses.
Whole grain corn is a field or dent corn and not considered suitable for cooking. Smaller, more tender varieties of corn are typically preferred for rehydration.
• Mill into fine flour to be used in corn bread, baked goods, or as a thickener in soups and sauces
• Mill into cornmeal for polenta or to coat bread and pizza dough
• Nixtamalize into masa for tortillas and tamales
Corn should be stored in a cool, dry place. Ideally, 15 degrees Celsius or lower. If in doubt, store in the fridge or freezer.
Fieldstone Organics is proud to provide wholesale and commercial orders for organic whole grains, ancient grains, and heritage grains to customers throughout BC and in parts of Alberta and Saskatchewan.
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