The hull that is removed by the nixtamalization process is almost translucent. Pictured on the finger is a kernel of Lenape blue flour corn after the lye solution and the removed hull.
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Posted by: hearttohearthcookery | October 21, 2013
Hominy and Hull
Posted in Corn, culinary history, food, food history, Hominy, Lenape, Native American, Nixtamalization | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
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