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Oaxacan Green corn is a centuries-old variety that is a favorite of the Zapotec peoples, utilized in their green tamales and tortillas.
This dent variety exhibits complex nutty, earthy flavors and aromas, and is high in starch, making it ideal for nixtamal, grits, and cornmeal.
This is particularly good but I think I still love the bloody butcher red corn and the yellow best. Just my taste!