Pinole based on roasted blue corn 200g

€11.00

Pinole based on roasted blue corn. Pinole is a type of traditional Mexican food made from ground blue corn. Pinoles are used by members of the Tarahumara tribe during their long runs of up to several hundred kilometers.

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Pinole is a type of traditional Mexican food made from ground maize (corn). It is typically made by roasting the maize kernels, then grinding them into a fine powder. The resulting pinole powder can be used to make a variety of dishes, such as porridge, tortillas, and baked goods. Pinole is often mixed with water or milk and sweetened with sugar or honey to make a nutritious and filling drink. It is known for its high fiber and protein content, making it a popular choice for athletes and those looking for a healthy alternative to processed grains. Pinole has been consumed in Mexico for centuries and is still enjoyed today as a staple food in many regions.

How To Use Pinole.

        Pinole can be used as an additive for various recipes but its greatest virtue is as an emergency food. Pinole is very concentrated and nutritious. It also has the characteristic of gaining volume when it reaches the stomach so it makes you feel full as well as actually giving you sustenance. Take a tablespoon of powdered Pinole or two to three square centimetres of Scrapboard Pinole Slab. Place in your mouth, swallow, chewing as necessary and wash down with water. Take only the small amount recommended. If you still feel hungry in an hour or two you can take a little more but you will probably find that you are not actually hungry. That seemingly tiny amount of Pinole has pleasantly filled your stomach and all those carbohydrates and proteins are keeping you fuelled.

Food historian Rachel Laudan writes of pinole that it ‘gives me shivers up the spine. When I eat it or drink it, I am transported back through the millennia to travellers, warriors, muleteers’ (Rachel Laudan, 2006 website). Pinole is a Mexican pre-Hispanic foodstuff1 that strongly evokes the past. Made of toasted and ground kernels of corn with sugar, cinnamon or vanilla, it is usually prepared as a hot drink by adding water or milk and can also be eaten directly in its powdery form. Pinole was one of the main energy sources for the Aztecs and could be stored as emergency food for four or five years – in comparison to dried corn, which usually lasts for a year. During the Spanish conquest of Mesoamerica, Native Indians were documented to have shared pinole with stranded Spanish conquistadores on the brink of starvation (Pinole Weebly website).

Pinole is also associated with the diet and athleticism of the Tarahumara community of north-western Mexico, which is renowned for its long-distance runners. In 2012, pinole made from heirloom blue corn officially became an ‘endangered flavour’ and was entered into the Ark of Taste, an online catalogue of heritage foods selected and promoted by the global social movement and organisation, Slow Food. In this instance, heritage foods are understood as ‘the set of material and immaterial gastronomic elements linked to production, the agricultural sector and a collective regional heritage’ (Bessière and Tibère, 2011 quoted in Bessière, 2013: 279). The Ark specifically sponsors pinole produced by Amigos de Ozolco, a cooperative in the small isolated village of San Mateo, Ozolco, in central Mexico. Slow Food's aim, along with Amigos', is to extract pinole from its ‘ghostly existence on the edges of commerce’ (Rachel Laudan, 2006 website) and transform it into an internationally celebrated and distributed heritage food.

Pinole's rediscovery as an international heritage food can be traced back to a group of Mexican transmigrant workers in the United States who sought to bring it from the ‘edge of commerce’ to a more central role in their lives as indigenous migrants, and in their hometown, as a profitable commodity. In so doing, they initiated a process of heritagisation, whereby ‘the concept of cultural/immaterial patrimony is being applied to local foods in diverse ways and market circuits’ (Grasseni, 2011). Pinole was thus valued as a typical pre-Hispanic indigenous heritage food produced in Ozolco and endorsed by Slow Food. 

Author: Alexandra Littaye,The role of the Ark of Taste in promoting pinole, a Mexican heritage food,Journal of Rural Studies, Volume 42,2015,Pages 144-153,ISSN 0743-0167, https://doi.org/10.1016/j.jrurstud.2015.10.002.

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