Nixtamal is a traditional process used in Mesoamerican cuisine to prepare corn. It involves soaking and cooking dried corn kernels in an alkaline solution, usually made from lime or wood ash. This process not only softens the corn but also enhances its nutritional value by making certain nutrients more bioavailable. After the corn is treated, it is rinsed and ground into a dough called masa. Nixtamalized corn is essential for making various foods, such as tortillas, tamales, and posole. This method has been used for thousands of years and is fundamental to many indigenous cultures in the Americas.