Pinole
Pinole, also called pinol or pinolillo, is an increasingly rare ancient power food originating with the Aztecs, who spread it throughout Mesoamerica. It is made principally of a unique roasted ground maize, which is then mixed with a combination of cocoa, agave, cinnamon, chia seeds, vanilla, or other spices. The resulting powder is then used as a nutrient-dense ingredient to make different foods, such as cereals, baked goods, tortillas, and beverages. The name comes from the Nahuatl word pinolli, meaning cornmeal. Today, pinole is generally made by hand using wood-burning adobe ovens and a stone and pestle, and is still consumed in certain, often rural, parts of Latin America. In fact, pinole is considered the national beverage of Nicaragua and Honduras.
Nutrient content
Depending on the type of pinole and the quality of its ingredients, pinole can be high in key vitamins and nutrients, including protein, amino acids, fiber, and antioxidants. Due to the large amount of fiber and the slow digestion of the maize, pinole also has a very high satiety effect, leaving those who consume it feeling full for a longer period of time. For many indigenous peoples of Mexico and Central America, it is relied upon as a key source of nutrition and sustenance.
