There is a particular smell to corn that has been soaked in wood ash lye, then washed and hulled and ground into a fine meal.
It is the aroma of freshly made tortillas, of tamales as they steam, of my mother’s huipiles.
Really. No matter how freshly laundered, no matter how many cedar balls or lavender sachets have been thrown in the drawer to keep the moths away, the distinctive hand-woven Guatemalan blouses my mother wore retain the smell of a grain turned more aromatic, more flavorful, more nutritious by the nixtamalation process.
Smell nixtamalizes memory.
Or maybe it is the other way around.
Read the rest of this essay at Skiffy and Fanty.