Staying loyal to our culinary traditions, we process our products with nixtamalized corn. In this process called nixtamalization ( in the Aztec language nahuatl is a compound of nextli "ashes" and tamalli "unformed corn dough) the grains are cooked in a solution of calcium. After cooking, the nixtamal is washed by hand to remove the lime and pericarp of the caryopses and ground to form a paste called masa.  This type of treatment has the advantage of lowering the level of contamination of the caryopsis through the removal of the pericarp and the retention of many nutritional principles.