Cinnamon, Cassia Bark - Daalchini - (दालचीनी)
One of the oldest known and most aromatic spices, cinnamon is the dried inner bark of a tropical evergreen tree. The bark is reddish-brown in color, pungent, sharp tasting, and easily breakable. Cinnamon sticks keep indefinitely, but ground cinnamon loses its flavor more quickly.
One of the oldest known and most aromatic spices, cinnamon is the dried inner bark of a tropical evergreen tree. The bark is reddish-brown in color, pungent, sharp tasting, and easily breakable. Cinnamon sticks keep indefinitely, but ground cinnamon loses its flavor more quickly.
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| Picture of a Nepali cinnamon - cassia bark, large, thicker and coarser and a feel of a tree bark, easily breakable. In Nepal, a small stick of cinnamon is chewed with cardamom and cloves after a heavily spiced meal to freshen the breath and palate. |
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| Cinnamon quills - very flavorful |
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| Cinnamon is used either whole or ground to flavor sauces, rice, desserts, syrups, and is brewed with Nepali milky tea. Cinnamon is also one of the components of Nepali spice blends. |
