nixtamaln.

Brit.

/ˌniːʃtəˈmal/,

/ˌnɪkstəˈmal/, U.S.

/ˌniʃtəˈmɑl/,

/ˌnɪkstəˈmɑl/

Forms: 1800s niztamal, 1800s– nixtamal.

Origin: A borrowing from Spanish. Etymon: Spanish nixtamal.

Etymology: < Mexican Spanish nixtamal (1808 as niztamal ) < Nahuatl nextamalli < nextli ashes, cinders + tamal-li bread made of steamed corn meal (see tamale n.).

In Latin American cookery: maize kernels which have been boiled and steeped in an alkaline solution (usually lime water) in order to remove the hulls, used to make masa (masa n.).

ΘΚΠ

the world > food and drink > food > dishes and prepared food > grain dishes > [noun] > maize dishes

posole1699

succotash1751

Tom Fuller1820

agidi1853

corn on the cob1867

nixtamal1896

ogi1957

1896 Dialect Notes 1 250 Nlztamál or nixtamál, corn, after having been boiled with lime and before it is ground on the metate..lye hominy. Of Mexican origin, though not in S.

1902 C. Lumholtz Unknown Mexico II. xiii. 249 She began to make nixtamal—that is, she put corn to boil with lime water to remove the hulls preparatory to grinding.

1948 Rural Sociol. 13 243/1 Corn is soaked with lime to make nixtamal and..ground into the dough from which tortillas are made.

1969 Los Angeles Times 9 Jan. v. 21/1 Nixtamal for Pozole is featured in many Mexican markets in Los Angeles, but canned hominy will achieve the same results.

2008 A. Estevis Chicken Foot Farm xi. 80 We were removing the kernels from dried ears of corn so that Abuela Luciana and Mamá could prepare the nixtamal for tamales.

This is a new entry (OED Third Edition, June 2009; most recently modified version published online March 2022).

单词	nixtamal
释义	nixtamaln. Brit. /ˌniːʃtəˈmal/, /ˌnɪkstəˈmal/, U.S. /ˌniʃtəˈmɑl/, /ˌnɪkstəˈmɑl/ Forms: 1800s niztamal, 1800s– nixtamal. Origin: A borrowing from Spanish. Etymon: Spanish nixtamal. Etymology: < Mexican Spanish nixtamal (1808 as niztamal ) < Nahuatl nextamalli < nextli ashes, cinders + tamal-li bread made of steamed corn meal (see tamale n.). In Latin American cookery: maize kernels which have been boiled and steeped in an alkaline solution (usually lime water) in order to remove the hulls, used to make masa (masa n.). ΘΚΠ the world > food and drink > food > dishes and prepared food > grain dishes > [noun] > maize dishes posole1699 succotash1751 Tom Fuller1820 agidi1853 corn on the cob1867 nixtamal1896 ogi1957 1896 Dialect Notes 1 250 Nlztamál or nixtamál, corn, after having been boiled with lime and before it is ground on the metate..lye hominy. Of Mexican origin, though not in S. 1902 C. Lumholtz Unknown Mexico II. xiii. 249 She began to make nixtamal—that is, she put corn to boil with lime water to remove the hulls preparatory to grinding. 1948 Rural Sociol. 13 243/1 Corn is soaked with lime to make nixtamal and..ground into the dough from which tortillas are made. 1969 Los Angeles Times 9 Jan. v. 21/1 Nixtamal for Pozole is featured in many Mexican markets in Los Angeles, but canned hominy will achieve the same results. 2008 A. Estevis Chicken Foot Farm xi. 80 We were removing the kernels from dried ears of corn so that Abuela Luciana and Mamá could prepare the nixtamal for tamales. This is a new entry (OED Third Edition, June 2009; most recently modified version published online March 2022). < n.1896
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