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Perfect for making traditional Brazilian Canjica, this white hominy corn is ideal for sweet corn pudding and other Latin American desserts. It offers a tender, chewy texture and mild flavor that absorbs spices well, creating a delicious and comforting treat.

Perfect for making traditional Canjica, this yellow hominy corn is ideal for Brazilian desserts and hearty soups. With a tender, chewy texture and mild, nutty flavor, it's great in festive dishes like Canjica Doce and hominy pudding. Naturally gluten-free.

Ideal for canjica lovers, these fine corn grits cook into a creamy, slightly sweet base perfect for the traditional Brazilian canjica dessert, as well as Mexican pozole, Colombian atol, or Peruvian choclo soup. Its smooth texture enhances flavor and comfort.

Perfect for Canjica, this corn starch thickens the traditional Brazilian sweet pudding to a silky texture while staying gluten‑free and low‑calorie. Use it in Latin desserts like arroz con leche, atole or tamale dough for a mild, neutral corn flavor that lets spices shine.

Perfect for Canjica, this hydrated tapioca starch thickens the sweet corn pudding and adds a silky, neutral taste. Ideal in Brazilian desserts, pamonha, and Latin American tapioca pancakes. Gluten‑free, low‑fat, and easy to dissolve for smooth texture.