Corn tortilla

A thin, unleavened flatbread made from nixtamalised maize (corn). The process of nixtamalisation, which involves soaking and cooking maize in an alkaline solution, improves its nutritional value and digestibility. It is a staple food in Mexican cuisine and is widely consumed globally.

Corn tortillas are a versatile base for many dishes. In packaged foods, they are often used as the primary component in snacks like tortilla chips and crisps, providing a crunchy texture and mild corn flavour. They are also found in meal kits, serving as a base for enchiladas or tacos.

Corn tortilla is a foodstuff, not a food additive, and is not subject to authorisation as such. It is a source of carbohydrates and fibre. The nixtamalisation process can increase the availability of niacin (vitamin B3). While generally considered a healthy staple, like all carbohydrate-rich foods, its impact on blood sugar levels can vary depending on preparation and accompanying ingredients.