Ash types for nixtamilization of foods

So,

I've been reading that this can be done to a large host of foods to add to its nutritional value.

2 things I am wondering

1st, what types of tree ash to use, what not to use

2nd, what foods can be nixtamalized. I've read most grains but also apparently legumes like beans.

Anyone know a list of foods that can be cooked in ash to improve its nutritional value, and what should not?

Any good resources on this process.

I've been on a ferment kick lately and now I am curious about nixtamalization, and how much of it I can do to the foods, like is there a safe limit?

Let's block ads! (Why?)

Ash types for nixtamilization of foods