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Terminology

Dalchini

Dalchini
Dalchini

Dalchini (noun.) Baker's cinnamons, Dutch cinnamon, Saigon cinnamon are some varieties of Cinnamon. Dalchini or Cinnamon (Cinnamomum zeylanicum) is an aromatic spice obtained from the bark of several trees of the Cinnamon genus, a native to India, Sri Lanka, Ceylon, Indonesia and Burma. It is known as Twak in Sanskrit and Dalchini in Hindi. Cinnamon powder is available in brown and coarsely ground powder form. It used as a spice, is a component of the garam masala powder. It has a distinct fragrance and sweetness in taste. Cassia and Cardamom, although similar, are strongly perfumed, and its wafts after baking are more intense than those of cinnamon.

Essential oil made out of Cinnamon helps reduce inflammation, swelling, pain, and redness. Its aroma is derived from its cinnamon aldehyde oil which can be found in abundance in its bark of the tree. Ayurveda mentions many health benefits of the herb where it is categorized in a group of herbs/spices having dry, hot potency, piercing, strong and sharp qualities.

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