The scientific name of the genus to which the plant belongs, Cinchona, was given in honor of the wife of Luis Jeronimo de Cabrera, who was viceroy of Peru from 1629 to 1647. After contracting malaria, the Countess of Chinchon was cured thanks to the use of the bark of the corner.
The parts used for medicinal purposes are its leaves; trunk bark, branches and roots . These parts have been used for centuries to alleviate and treat various ailments, thanks to their various medicinal properties. The main ones are:
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In addition, the plant stimulates intestinal, gastric, digestive and liver functions , thus preventing a series of diseases that affect these systems present in our body.
Interestingly, some of the plants of the Cinchona genus produce a substance called quinine, which is an alkaloid in white powder form that has no smell and has a bitter taste.
With antipyretic, antimalarial and analgesic functions, it is the flavonoid used in the production of tonic water.
How to Make Corn Tea
- 2 tablespoons of corn husks;
- 1 liter of water;
- Sugar, sweetener or honey to taste (optional).
I prepare and consume
To make this drink it is necessary to carry out the process called decoction, which consists of adding the material (peel, fruit or roots) to the water even before placing it on the fire.
Put the two tablespoons (of tablespoons) of the corner in the water and bring to the fire. As soon as the liquid starts to boil, turn off the heat, cover and let it sit for about ten minutes.
After that, just strain, add something to sweeten the drink, if you like, and the tea will be ready. It is recommended to consume two to three cups of tea daily.
The use of quinine in any of its forms of consumption is contraindicated for pregnant women, lactating women and children. High doses of quinine can cause headaches, dizziness, momentary deafness and gastric irritation.