Pink Xocoyul Corn (Zea mays): one of the world's best masa corns. This incredibly sweet tortilla corn is also used to make ice cream. The kernel is long and full-bodied, and the flavor strays from classic corn to fabaca, a rounded, incredibly balanced flavor. The recommendation came from Somos Milpa, a recently opened torricella in the Marche region, which will produce the first masa in Europe with this marvel. The plant, like most ancient corn varieties, is tall, with a large spadix and elongated kernels, perfect for milling (after nixtamalization). A treasure from our beloved Mexico.
From 90 to 120 days depending on temperatures.
