Cinnamon Decoction Porridge

[Porridge Recipes]

[Porridge Composition] 2-3 grams of Cinnamomi Cortex, 30-60 grams of Oryza sativa (polished round-grained rice), appropriate amount of brown sugar.

[Indications and Effects] Tonifies yang qi, warms the Spleen and stomach, disperses cold and helps with occasional pain. Applicable for insufficient Kidney yang, aversion to cold, cold limbs, impotence, frequent and clear urination, weak and feeble pulse, Spleen yang deficiency with cold pain in the epigastrium and abdomen, reduced appetite, loose stools, vomiting, borborygmus and abdominal distension, indigestion, as well as cold-damp low back pain, wind-cold-damp bi syndrome, and cold-deficiency dysmenorrhea in women.

[Decoction Method] Decoct cinnamon to obtain a concentrated decoction and strain out the dregs. Then, cook congee with japonica rice. After the congee comes to a boil, add the cinnamon decoction and brown sugar, and continue cooking until it becomes congee. Alternatively, mix 1 – 2 grams of ground cinnamon into the congee and cook together before consuming.

[Explanation of Congee Efficacy] Cinnamomi Cortex, commonly known as one of the “five major spices”, is an excellent seasoning. As a medicinal herb, it has been recorded in Chinese medical literature since ancient times.

Cinnamomi Cortex is the bark of the trunk and branches of Cinnamomum cassia Presl from the Lauraceae family, primarily produced in Guangxi, Guangdong, and Yunnan. Generally, between August and October, cassia trees are selected, and their bark is stripped according to a specific width and processed into different specifications. There are several varieties of Cinnamomi Cortex, with the common ones being Guan Gui, Qi Bian Gui, and Ban Gui. Guan Gui refers to the cinnamon bark from trees cultivated for 5 to 6 years; Qi Bian Gui is the bark stripped from the trunks of trees over a decade old; Ban Gui is harvested from old cassia trees. The best quality is characterized by fine and thick bark, a cross-section that is purplish-red, high oil content, a strong aroma, a sweet and slightly pungent taste, and being residue-free when chewed.

Cinnamomi Cortex is warm and heating in nature, with the effects of replenishing primordial yang, warming the Spleen and stomach, relieving cold pain, and unblocking the blood vessels. Clinically, it is applicable to conditions such as insufficient Kidney yang (also known as decline of the fire of the gate of life), aversion to cold with cold limbs, Spleen yang deficiency with cold pain in the epigastrium and abdomen, reduced food intake, and diarrhea; it can also be used for signs of imbalance in those who are weak after a long wellness, with deficient qi and blood, such as diffuse swelling of carbuncles on the yin areas that do not ulcerate or do not supports after a long time; it is also quite effective for cold pain in the waist and knees, soreness in the joints caused by wind, cold, and damp pathogens, abdominal pain during menstruation due to deficiency-cold in women, or uterine cold leading to infertility. Regarding the functions of Cinnamomi Cortex, Ni Zhumo of the Ming Dynasty summarized it very succinctly in Ben Cao Hui Yan. He said, “Cinnamomi Cortex is a medicine for supports severe and chronic cold conditions. For all cases of deficiency and insufficiency of the primordial qi leading to yang depletion and collapse with reversal cold, or vomiting and diarrhea due to cold pain in the Heart, abdomen, waist, etc., or chronic deficiency of the Heart and Kidneys with severe cold and aversion to cold, or colic due to cold in cases of running piglet qi (a type of abdominal pain) and cold hernia with a surging and piercing pain as if on the verge of death, or fullness and distension in the Heart and diaphragm due to ascarids emerging from the stomach due to cold, or obstruction of the meridians due to cold coagulation of qi and blood, this substance, which is thick in taste, sweet, pungent, and extremely hot, and travels downward to the interior, can strengthen the yang of the gate of life, nourish the qi of the Heart and Kidneys, and guide and conduct all medicines without any fear or avoidance, causing the yang to grow and the yin to automatically dissipate, thus making all the aforementioned signs of imbalance subside.” It can be seen that Cinnamomi Cortex can be used to supports all types of deficiency-cold wellness.

According to modern reports, cinnamon contains volatile oil, known as cassia oil. It can stimulate nerves, promote blood circulation, and play a role in activating blood and dispersing cold. It can also stimulate the gastrointestinal mucosa, enhance digestive and absorptive functions, helps with occasional spasmodic pain in the gastrointestinal tract, increase gastric juice secretion, promote gastrointestinal motility, eliminate accumulated gas in the digestive tract, and inhibit abnormal fermentation in the intestines. This explains the TCM concept of “warming the Spleen and stomach.” The practice of cooking cinnamon with rice to make porridge has been documented in many ancient medical texts. Qing Dynasty’s Huang Yunhu [in “Porridge Recipes – Five Types of Porridge”] said: “Cinnamon Decoction Porridge: Cook porridge with decoction of cassia bark to dispel cold; add honey to harmonize. Cinnamomum japonicum Fruit Porridge warms the internal organs.” Cinnamomum japonicum fruit also has the effects of “warming the middle, warming the stomach, nourishing the Kidneys, and dispersing cold.”

[Precautions] Cinnamon Twig Porridge is suitable for cold syndromes. Patients with excess syndromes, heat syndromes, or Yin Deficiency with excessive fire should avoid consuming it. Generally, a course of supports lasts for 3 to 5 days, and it should be taken warm in the morning and evening.

[Reference Materials]

[Taiping Shenghui Fang · Volume 97]: “For supports dampness-wind in the lower jiao with unbearable pain in the waist and feet, the formula for Cinnamomi Cortex Wine Congee. Take half a liang of Cinnamomi Cortex, grind it into powder, and one sheng of good-quality wine. Warm the wine and mix it with the powdered Cinnamomi Cortex. Divide it into two doses to be taken on an empty stomach, and stir it into congee before eating.”

[Shiyi Xinjian · Discussion on Food Therapy Prescriptions for Five Types of Dysphagia]: “For supports qi obstruction in the chest and diaphragm with food retention and difficulty in swallowing, there is the Cinnamomi Cassiae Prescription for Congee. Ingredients: 4 parts Cinnamomi Cassiae (Rou Gui), 6 parts Poria (Fu Ling), 12 parts Mori Cortex (Sang Bai Pi). Finely chop the above herbs, decoct with 2 liters of water to 1 liter, strain out the dregs, add an appropriate amount of rice according to the situation, and cook into congee for consumption.”

[Yang Lao Feng Qin Shu · Recipes for supports Various wellness in the Elderly through Diet, Chapter 14]: “For dietary supports of choking wellness, Heart pain, oppression in the chest and diaphragm, Qi Stagnation, and difficulty in eating in the elderly, use Cinnamomum cassia porridge. One liang of powdered Cinnamomum cassia (Rou Gui), four he of polished round-grained rice (Jing Mi) washed and ground. Cook them to make porridge. When it is half-cooked, add the powdered Cinnamomum cassia. Stir well and take one dose on an empty stomach daily. It also has remarkable efficacy in dispelling cold qi.”

Q1: How do you make cinnamon decoction porridge?

A1: To make cinnamon decoction porridge, combine 2-3 grams of Cinnamomi Cortex with 30-60 grams of polished round-grained rice (Oryza sativa) and an appropriate amount of brown sugar. Simmer the ingredients in water until the rice is fully cooked and the porridge thickens. This traditional recipe yields a warming, aromatic porridge that is easy to digest.

Q2: What is the cinnamon decoction porridge recipe?

A2: The cinnamon decoction porridge recipe calls for 2-3 grams of Cinnamomi Cortex, 30-60 grams of Oryza sativa (polished round-grained rice), and brown sugar to taste. Cook the cinnamon bark and rice in water over low heat until the porridge reaches a smooth consistency. Adjust sweetness with brown sugar before serving warm.

Q3: What are the benefits of cinnamon decoction porridge?

A3: The benefits of cinnamon decoction porridge include tonifying yang qi, warming the Spleen and stomach, and dispersing cold to alleviate occasional pain. It is especially beneficial for individuals with insufficient Kidney yang, manifested as aversion to cold, cold limbs, or frequent urination. The porridge also supports Spleen yang deficiency and helps relieve cold pain in the epigastrium and abdomen.

Q4: Can cinnamon decoction porridge help with cold limbs and frequent urination?

A4: Yes, cinnamon decoction porridge is indicated for conditions like cold limbs and frequent, clear urination, which often stem from Kidney yang deficiency. Its warming properties help tonify yang qi and improve circulation, thereby reducing aversion to cold and supporting urinary function. Regular consumption as part of a balanced diet may alleviate these symptoms.

Q5: Why is brown sugar used in cinnamon decoction porridge?

A5: Brown sugar is used in cinnamon decoction porridge to enhance flavor and provide additional warming qualities. It complements the medicinal properties of cinnamon by adding sweetness and further supporting digestion. The appropriate amount can be adjusted to personal taste while maintaining the porridge’s therapeutic benefits.