Popcorn kernels
Cereals
500g
5 servings of 100g
Cereals
Maize
History
Maize is one of the treasures brought back by Christopher Colombus to Spain.Portugal, Italy then Central Europe, and Germany and finally France adopt these grains.
In France, it is planted first in Franche Comté then in Alsace and Bresse : it is used to feed the poultry that will make the reputation of these regions.
Portrait
It is all about taste and texture. Corn is a very delicious in Barbecue, in semolina (fine or large grains) to prepare polenta but also for pasta. It is naturally gluten-free. In pastry, combined with other flours it brings a nice colour and sweetness.
Each use its corn : oil-rich corn, glassy corn, sweet corn (the only one we eat on the cob, tinned like a vegetable, floury corn (tortillas), pop-corn and waxy maize (cornstarch).
Derivatives
For breakfast in flakes, flour, semolina and sometimes it is found in beer.
Origin
For ancestor maize has a Mexican grass. The first traces date back 6,300 years in southern Mexico. A staple food in Central and South America, maize is part of the milpa (cultivating it combinating it with beans and pumpkin).
Usage
In thin,consume the maize cold, with tomatoes, pieces of avocados, some fish. Consume warm, over a low heat with a knob of butter to accompany meats and poultry. Store in a cool, dry and dark place.
