Medicinal uses of cinnamon

In traditional medicine, cinnamon has been used for digestive disorders such as indigestion, gas and bloating, upset stomach and diarrhea. However, while some initial research has indicated a possible benefit, additional clinical evidence to support the use of cinnamon for any human indication is required.

Ayurveda: In Ayurvedic medicine (Indian), cinnamon is used for a wide range of digestive, respiratory and reproductive diseases, including digestive disorders such as indigestion and flatulence, for diabetes , for respiratory tract infections such as colds common cough and sinusitis and gynecological disorders. It is often recommended for people with kapha dosha , an Ayurvedic term used to describe a body type that is characterized by cold, wet, heavy and slow performance.

Cinnamon is a common ingredient in chai, a spicy drink of black tea that is used throughout India. It also includes other herbs that “warming tonics” are considered, such as cardamom, star anise, ginger, pepper and cloves. Cinnamon is also an ingredient, along with similar herbs like cloves, pepper, cardamom and ginger in “Yogi Tea” Yogi Bhajan. This is used as a general tonic tea for a wide range of applications. These include gastrointestinal disorders, blood purification, and its use as an anti-parasitic.

Guatemala Cuisine

Also uses this phenomenal ingredient in one of the important and delicious dishe, wich is Pepian made with chicken, potatoes, green beans, and carrots. Its dense and spicy recado sauce is similar to a Mexican mole and includes ingredients like tomatoes and pumpkin seeds. And like a mole, you can find Pepian in different varieties ranging from red to black.

Pepian Recipe: (6 serves)

2 guaque (guajillo) chilies (dried, de-seeded and de-veined) *Note: dried chilies and spices can
often be purchased online if not available locally.
2 pasa (poblano/mulato) chilies (dried, de-seeded and de-veined)
9 roma/plumb tomatoes (approx 1 lb)
1 medium white onion
3 large cloves garlic
1 quisquil (mirliton/chayote) *you could substitute a hard squash if quisquil not available
1.5 lbs potatoes or other root veggies (potatoes are more traditional)
4 oz raw pumpkin seeds (pepitoria)
4 oz sesame seeds (ajonjoli)
1 small bunch cilantro
6 large black peppercorns
6 cloves (clavo de olor)
½ stick cinnamon (cannela)
1 Tbsp dried oregano
1 whole chicken (can use chicken parts or breast fillets only if preferred)

Pepián is a simple stew with complex flavors. Layers of flavor are enhanced by roasting each
ingredient to bring out the full fragrance of each.
Cut whole chicken into 8 or more pieces. Can be cooked skin on or off to personal preference.
The bones are included and add flavor to the dish. Boil chicken in a stock pot in roughly 3
liters/quarts of water. Water should cover the chicken by about 2 inches. Add 1 heaping
tablespoon of salt and ¼ onion to the water while the chicken boils.
While the chicken is boiling, roast the dried chilies (de-seeded and de-veined) over a medium
low flame on a comal or flat pan until very dry and fragrant. Once roasted, crumble chilies into a
mixing bowl. All roasted ingredients will be combined in this bowl.
Roast raw pumpkin seeds until toasted. Add to mixing bowl.
Roast sesame seeds until lightly toasted. Add to mixing bowl.
Roast one whole onion cut into sections with 6-8 black whole peppercorns and 6 cloves plus 3
large cloves of garlic. Add to mixing bowl.
Roast/toast fresh cilantro the same as the other ingredients. This will become very fragrant.
Add to mixing bowl.
Roast tomatoes. These take the longest to roast. They are likely to become black but should be
roasted until soft. Add to mixing bowl.

BUEN PROVECHO!! ENJOY IT!