GARDENPlants and seeds

Corn’s History In Mexico

The primary grain that is used in Mexico is corn. Corn is also known as maize in other parts of the world, since the word corn can be used for any primary grain. Corn started out as a wild grass. People ate the seed kernels. As they learned better cultivation skills, they crossbred the grasses to create larger seed heads with nutritious kernels. As time passed, these experiments resulted in the cobs of corn we recognize now.

The Aztecs considered corn to be a gift from the gods. They used corn in many of their rituals. As a result of this, the Spanish conquistadors did not take to corn right away. It was linked to paganism in their minds, so they considered the eating of this grain unchristian. Maize, which was adapted from the native name, mahiz, was also associated with a disease called pellagra, which is caused by a lack of niacin. Maize does not contain niacin, only tryptophan. Tryptophan can be converted to niacin with the help of other vegetables in the diet. Eventually, the Europeans accepted corn and soon began growing it back in the Old World.

Traditional Mexican recipes like tamales and tortillas use corn. It has been a part of Mexican life for many generations. The seed is sown, cultivated, and harvested when ready to provide yearlong sustenance to the family.

Indeed, Mexican food has been based on maize since ancient times. According to the Mayan sacred book, the Popol Vuh, people were created by the gods from corn. This grain was the basis of an entire culture. The Spanish ended up exporting corn to Europe, where it gained popularity.

Mexican food history can easily be traced through the use of corn. Kernels were cooked in an alkaline solution so the tough hulls could be taken off. The kernels would then expand. When done, they were ground into cornmeal that was used in puddings, soups, and breads. Simple tortillas made of corn were eaten with almost every meal. Traces of corn have been found at archeological digs dating to 6700 BC. Corn does not provide everything a person needs, however. It is interesting to note that when combined with that other Mexican staple, beans, a person can get all the amino acids needed to remain healthy.

Corn gradually spread north to what is now the United States. Native Americans planted corn as a reliable food source. It remained a staple item in Mexico, where many different varieties were grown throughout the country. As ancient versions of corn began to spread throughout the country, small changes occurred that has led to these many varieties of heirloom corn plants.

Hominy, the result of soaking the corn in alkaline liquid, adds a delicious chewy texture to traditional Mexican foods. It is ground into masa, which can be dried and ground again to make flour known as masa harina. This is the flour used to make corn tortillas and tamales. It is also used to thicken traditional sauces like mole.

There are several types of corn, but dent corn is the one that is grown most in Mexico. In the United States, dent corn is used for animal feed and industrial uses. Sweet corn is the vegetable everyone enjoys eating off the cob in the summer. Popcorn is another variation that appeared.

raw silver nugget, titanium bar, Vancouver silver shortage update