• The corn is grown using organic standards.
• No trace of GMOs or glyphosate found in the batches tested.

The traditional Aztec process of nixtamalization is a process where the corn is soaked and cooked in an alkaline solution of limewater
(calcium hydroxide and water), which allows the husk to “slip” from the kernel. This processis beneficial in several ways.

1. It allows bound nutrients such as niacin and iron to become bioavailable in the body.
2. It removes virtually all the mycotoxin that can be present on corn.
3. It imparts calcium into the masa, as an added benefit, that wouldn’t be found in the corn alone.
4. The best result from this ancient Aztec tradition is the taste!

Once the corn has been nixtamalized, the wet kernels are then stone ground into masa dough and pressed into tortillas.  Then, they are
Fried in Tropical Traditions Coconut Oil which brings out the natural corn flavor, and is not prone to oxidation due to heating.  Lastly, nutrient-dense Himalayan Pink Salt is added to give that right amount of saltiness.

Basic Ingredients (unflavored): Organic Blue Corn, Coconut Oil, Himalayan Pink Salt, Lime/Calcium Hydroxide (processing aid during nixtamalization of corn)