EL MAIZ
The corn is a species of open pollination, being extremely versatile and varied, and having an enormous genetic diversity. This gives the corn many different uses in culinary purposes, from dough and flours to soups and deserts. However, thanks to the Native knowledge, the corn also has medicinal power. The red, blue and purple pigments in the purple corn have antioxidant properties that protect people against the development of tumors. When the hairs of the cob are cooked, renal disorders can be alleviated, as they cleanse the urinary ways, eliminate liquids and calms the swelling. The poultice made of corn flour also calm the swelling, and the ones made with the cooked grains help the alleviate wounds, sores and contusions.
El maiz could not exist without human intervention, because the grain does not release itself from the cob; it always needs the human hand so that the seed is removed and planted. This is why, historically, there has been a deep and strong relationship between this crop and the native and Latin-American communities.
The corn, el maíz, sentli, sara, jank’a o avati is one of the most important crops in Latin America from the cultural, social, economic and nourishing perspective. Because it is a sacred crop, many different American cultures use the corn in its rites and agricultural celebrations, by which they strengthen their ties within the community and with Mother Earth. They bless the seeds and call upon the rain so that they have a good crop each year.
