Totomoxtle Blue corn salt with Flor de Sal 100g


Totomoxtle salt is a mixture of blue corn and flor de sal. Used in traditional Zapotec cuisine in southeastern Mexico to salt dishes. 100g


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Blue corn is one of the oldest varieties of corn. The Pueblo indigenous American tribe in the southwestern United States had been feasting on this variety as far back as 1540, when Spanish explorers discovered the region. Blue corn is open-pollinated, so its growth is not as easily regulated as that of commercial hybrid yellow or white corn. It is a floury corn, and it has about 30 percent more protein than the average hybrid corn. It is still widely used in the Southwest and Mexico, where it is a staple food. The health benefits of blue corn. Blue corn is one of the oldest varieties of corn. The anthocyanin in blue corn and other similarly colored foods has multiple health benefits, including potentially improving memory and fighting cancer and diabetes! This flavonoid has been shown to reduce the proliferation of several cancer cell lines, and improve memory in animal studies.

Flor de sal is a unique sea salt that forms under very special conditions on the surface of salt lakes. In a suitable climate, where air temperature, wind conditions and sunlight affect the floating salt crust, it forms in spring and autumn, for a very limited time, and therefore only twice a year. It contains more minerals and trace elements than ordinary salt. It has less sodium and, on the contrary, more potassium, calcium and magnesium than regular sea salt, which gives it a distinct, slightly sweet taste, giving the resulting dishes an umami taste. A smaller amount is therefore sufficient to add flavor.

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