Originally posted by Chalako
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To my taste it is less sweet than yellow cornmeals. In most traditional preparations, it is also cooked with culinary juniper ash. This frees the bound niacin and adds a bitterness. But if you buy commercial cornmeals, baking mixes, or chips there may be added sugars and other grains.
Good blue corn atole, tanaashgiizh or mush has ash. The flavor is starchy, a little smoky and a little bitter. It is yummy. Real piki -- a paper thin, Hopi bread made with blue corn meal and ash -- is one of the great and rare culinary treats of the Americas.
NPR - juniper ash and nutrition
Originally posted by Chalako
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I've waxed poetic about it before, LOL.
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