Corn

Maize is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits.The term maize is preferred in formal, scientific, and international usage as a common name because it refers specifically to this one grain, unlike corn, which has a complex variety of meanings that vary by context and geographic region. Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. In addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch and corn syrup.The six major types of maize are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn.Sugar-rich varieties called sweet corn are usually grown for human consumption as kernels, while field corn varieties are used for animal feed, various corn-based human food uses (including grinding into cornmeal or masa, pressing into corn oil, fermentation and distillation into alcoholic beverages like bourbon whiskey), and as feedstocks for the chemical industry. Maize is also used in making ethanol and other biofuels.

Production Cycle:

All year round

Shelf Life:

5 years

Available in:

Grain By Grain

Packaging Format:

Bulk

Ingredients:

Corn

Excipients:

Benefits

Freeze-dried corn kernels consist of mostly carbohydrates, with a small amount of protein and fat. They provide moderate amounts of dietary fibre and essential minerals, magnesium and phosphorus while being low in other nutrients. Freeze-dried corn has suboptimal levels of the amino acids tryptophan and lysine, which contribute to its low status as a protein source.

Recipe

Freeze-dried corn kernels can be eaten directly or treated in a normal way. The process of freeze-drying is to make the corn kernels have a better ratio of ingredients. Creamed corn does this by cooking corn, cream, sugar, butter, and seasoning until the butter has melted. Then whisk together the flour and milk, then stir the milk mixture into the corn mixture. Finally, turn off the heat and stir in the cheese until the cheese melts. The creamed corn this way is amazing.

Tips

Freeze-dried can be purchased as a staple food or as an adjunct to a wide variety of dishes in cities. Preservation after opening the package is crucial. Dry conditions are effective in preventing or at least reducing mycotoxin contamination. Aspergillus and Fusarium species are the most common sources of mycotoxins, and corn contamination is very common and should not be ignored with regard to the continued hygiene and safety of food.