Masa is a type of dough made from ground corn, commonly used in Latin American cuisine. It is the primary ingredient for making tortillas, tamales, and other traditional dishes. The corn is often treated with lime in a process called nixtamalization, which enhances its nutritional value and flavor. In addition to its culinary uses, masa can also be used in various regional dishes, such as arepas in Venezuela and Colombia, and gorditas in Mexico. The versatility of masa makes it a staple in many households, providing a foundation for a wide range of meals.