Showing results for 'Corn tortilla'
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Corn Tortilla
Maize (/ˈmeɪz/ MAYZ; Zea mays subsp. mays, from Spanish: maíz after Taíno mahiz), known in some English-speaking countries as corn, is a large grain plant domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain the grain, which are seeds called kernels. Maize kernels are often used in cooking as a starch.
Corn tortilla Pairs With:
Food Item
Flavor Affinity Level
Did you know there are 93 food flavor pairings in my database for Corn Tortilla available. What you are seeing above is a random list of 30 items which pair with Corn Tortilla.
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Corn tortilla Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Not present in corn tortilla |
| Sour | Not present in corn tortilla | |
| Salty | May contain a slight salty taste from added salt | |
| Bitter | Not present in corn tortilla | |
| Umami | Not present in corn tortilla | |
| Astringency | Not present in corn tortilla | |
| Spiciness | Not present in corn tortilla | |
| Texture | Creaminess | Not present in corn tortilla |
| Firmness | Firm texture when cooked | |
| Tenderness | Can vary from slightly chewy to soft, depending on cooking method | |
| Moisture | Can vary in moisture content based on cooking method | |
| Dryness | Can be dry if overcooked | |
| Graininess | Not present in corn tortilla | |
| Elasticity | Minimal elasticity | |
| Nutritional Value | Macronutrients | Contains carbohydrates from corn |
| Micronutrients | Contains micronutrients from corn | |
| Fiber | Contains fiber from corn | |
| Phytochemicals | Contains phytochemicals from corn | |
| Color | Natural Pigments | Usually light yellow in color |
| Aroma | Volatile Compounds | May have a slightly earthy aroma from corn |
| Essential Oils | Not present in corn tortilla | |
| Fermentation | Not present in corn tortilla | |
| Chemical Composition | Acidity/Alkalinity (pH) | Typically neutral |
| Water Activity (aw) | Low water activity | |
| Enzymatic Activity | Minimal enzymatic activity | |
| Cooking Behavior | Heat Conductivity | Cooks quickly on a hot surface |
| Water Retention | Absorbs some water when cooked | |
| Oil Absorption | Can absorb oil when fried. |
Food Pairing App - Version 1.2.0