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Himalayan Masa Harina – Nixtamalized Yellow Corn Flour, Gluten-free

Himalayan Masa Harina is a gluten-free, nixtamalized yellow corn flour made from heirloom corn. Rich in calcium and essential B vitamins, it’s easier to digest and diabetic-friendly. With its earthy flavour and smooth texture, it’s perfect for tortillas, rotis and wholesome breads—bringing authentic taste and nutrition to every meal.    


Icon  Supports Bone & Nerve Health         Icon Easier To Digest 

Icon  Soft Texture and Rich Flavour            Icon Gluten-free & diabetic-friendly
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Benefits

Supports Better Digestion
Supports Better Digestion
The traditional nixtamalization process makes the corn easier to digest and gentler on the stomach.
Rich in Calcium & B Vitamins
Rich in Calcium & B Vitamins
Soaking in lime water boosts calcium and unlocks nutrients like niacin for better bone and nerve health.
Perfect for Traditional Mexican Dishes
Perfect for Traditional Mexican Dishes
With its smooth texture and authentic flavor, it's ideal for making soft tortillas, tamales, and other classic Mexican recipes.
Gluten-Free & Diabetic-Friendly
Gluten-Free & Diabetic-Friendly
Naturally free from gluten and with a low glycemic impact, it fits well into gluten-free and diabetic diets.
Wheat
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Naturally Grown
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No Preservatives
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Gluten Free
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Easier to Digest
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Diabetic-Friendly
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Nixtamalized Corn

Nixtamalized Corn

It is more nutritious, easier to digest, richer in flavor and naturally boosts calcium and niacin absorption.

Traces Of Lime

Traces Of Lime

Lime boosts immunity, aids digestion, improves skin and supports detox.

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How To Use

You can use it to make easy-to-roll corn tortillas or soft Makki ki Roti.

Hot Brew
Tortillas
Step 1
Make the Dough: Mix 1 cup Masa Harina with ¾ cup warm water. Knead until smooth and soft. Cover and let it rest for 20 minutes.
Step 2
Shape: Divide the dough into small balls. Flatten each between parchment sheets using a tortilla press or rolling pin.
Step 3
Cook: Place on a hot tawa or skillet. Cook each side for 30–40 seconds until lightly golden and puffed.
Cold Brew
Makki ki Roti
Step 1
Make the Dough: Mix Nixtamalized Corn Flour with hot water to make a soft, pliable dough. (Tip: Hot water helps in easier rolling.)
Step 2
Shape: Let the dough rest for 15 minutes. Then roll into flat rotis using dry flour if needed.
Step 3
Cook: Place on a hot tawa and cook until golden spots appear on both sides.
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Fuel Your Day With Every Wholesome Bite

Color
Taste
Mild, earthy and slightly nutty with a rich corn flavour.
Aroma
Texture
Fine, soft and easy to knead into smooth dough.
Taste Profile
Aroma
Warm, toasty and naturally sweet with a hint of roasted corn.
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I discovered Rumuk—an exceptional herbal tea that promotes well-being and tastes amazing. It’s the perfect blend of luxury and health. A must-try!

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Hach-Chi Tea helps me relax and sleep better, with a light, pleasant taste and natural ingredients. It boosts my energy without caffeine—excited to try more flavors!

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FAQs

Q.1 What is Himalayan Masa Harina, and how is it different from regular corn flour?

Himalayan Masa Harina is a nixtamalized yellow corn flour made by dehydrated boiled alkaline corn, that enhances its flavor, texture, and nutrient content. Unlike regular corn flour, Masa Harina is perfect for making authentic tortillas, tamales, and other Mexican-inspired dishes.

Q.2 Is Himalayan Masa Harina gluten-free?

Yes, Himalayan Masa Harina is 100% gluten-free, making it a safe and healthy choice for individuals with gluten intolerance or celiac disease.

Q.3 What is the nixtamalization process, and why is it beneficial?

Nixtamalization is a traditional process where corn is soaked and cooked in an alkaline solution, which improves its nutritional value, enhances its flavor, and makes it easier to digest. This process also increases the bioavailability of essential nutrients like calcium and niacin.