Masa Harina is a fine-textured corn flour that has undergone nixtamalization, a process involving the soaking of corn in lime water, also known as calcium hydroxide or slaked lime. This is an alkaline product that changes the nature of the cornmeal in terms of texture, flavor, and even increases its digestibility and nutritional value. Masa harina holds essential significance in crafting authentic, homemade corn tortillas and tamales. Rooted in its name "masa," the Spanish term for "dough," it encapsulates the traditional dough employed in the creation of corn tortillas. Masa harina can be used as a thickener, similar to cornstarch. We use it in our Tamales and to thicken our authentic All Beef Chili. We do not suggest using masa harina interchangeably with other cornmeal that has not been nixtamalized. In the image below, you can see the masa harina lower left. It is very soft and powdery, more akin to the fine corn flour (center top), and cornstarch (lower right).