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Manipur Cassia Cinnamon (Indian Dalchini) | Bold Bark for Curries
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Gardenia Whispers

Manipur Cassia Cinnamon (Indian Dalchini) | Bold Bark for Curries

₹ 115.00
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Bold cassia cinnamon bark (Indian dalchini) from Manipur's Himalayan foothills, hand-stripped and sun-dried for rich curries, biryani, and garam masala

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Snap a cassia cinnamon stick and it should crack cleanly, releasing a warm, spicy-sweet smell close to clove with a hint of citrus underneath. That snap is a good freshness test. Bark that has gone stale tends to bend rather than break, and the aroma fades along with it.

Our Manipur Cassia Cinnamon comes from the Himalayan foothills of Northeast India, handpicked and sun-dried to lock in its natural oils. This is the Indian dalchini that most Indian kitchens grew up using. It is bolder, thicker-barked, and more intense than Ceylon cinnamon, which is why it holds up well in slow-cooked gravies, biryanis, and meat dishes instead of disappearing into them.

Cassia cinnamon has a stronger, more pungent flavour profile compared to the milder, sweeter Ceylon variety. That boldness is exactly what you want in a rich mutton curry, a garam masala blend, or a pot of nihari. The thick bark releases its oils slowly during cooking, building layers of warmth through the dish.

We source directly from small farms in Manipur where cassia trees grow naturally in the forest understory. The bark is hand-stripped, sun-dried, and packed without any processing or chemical treatment. It is part of our whole spices collection.

If you prefer a milder, sweeter cinnamon for tea, baking, or daily wellness drinks, try our Ceylon Cinnamon Sticks from Sri Lanka. We also offer Cassia Cinnamon Powder ground from the same Manipur bark for when you need ready-to-use dalchini powder.

Rich in essential oils with warming properties. Contains cinnamaldehyde, a natural antioxidant. Traditionally used in Ayurveda for circulation and warmth. May support healthy metabolism. Aids digestion when used in cooking.

Sourced from Manipur, Northeast India
Also known as Indian Dalchini, Cassia Bark, Taj, Twak
Botanical name: Cinnamomum cassia
Hand-stripped and sun-dried, no chemical treatment
Bolder and thicker than Ceylon cinnamon, ideal for heavy cooking

Add whole sticks to biryani, pulao, and slow-cooked meat curries for deep warmth.
Use as a key ingredient in homemade garam masala and chai masala blends.
Drop a stick into simmering chai or kadha for an earthy, spiced note.
Temper in oil at the start of gravies alongside cloves and cardamom.
Break into small pieces and add to pickle masala for a warm undertone.

12 months from date of packaging when stored in a cool, dry place.
Keep in an airtight container away from direct sunlight and moisture.
Thick cassia bark retains its potency longer than thinner cinnamon varieties.

Manipur Cassia Cinnamon (Indian Dalchini) | Bold Bark for Curries₹ 115.00
Lab-Tested Purity
Lab-Tested Purity
Laboratory testing to ensure uncompromised purity and quality.
No Adulteration
No Adulteration
No artificial preservatives, because nature doesn't need unnecessary additions
Pan India Delivery
Pan India Delivery
Delivering farm-fresh spices across India, right to your doorstep with care.
Single Origin Spices
Single Origin Spices
Handpicked from India's renowned spice-growing regions
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Real cassia cinnamon, the way your kitchen deserves it. Your garam masala will never be the same again. Stock up before the festive rush!

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Revati Rane
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Hiral Vaghela
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One origin, one spice, full flavour - that's Manipur Cassia Cinnamon. Strong aroma, clean flavour - perfect for biryani. Shop now at Gardenia Whispers!

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Manipur Cassia Cinnamon: picked for aroma, packed for freshness. Strong aroma, clean flavour - perfect for garam masala. Free from mixing, full of taste. Order now!

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Frequently asked questions (FAQs)

What is cassia cinnamon and how is it different from Ceylon?

Cassia cinnamon is the bold, thick-barked dalchini commonly used in Indian cooking. Ceylon cinnamon is thinner, milder, and sweeter. Most Indian kitchens traditionally use cassia for its stronger flavour in curries and masalas.

Why is this dalchini sourced from Manipur?

Manipur's Himalayan foothills provide the ideal climate for cassia trees. The forest-grown bark from this region has higher essential oil content and a richer, more intense aroma compared to commercially farmed cassia.
Can I use cassia cinnamon in tea?

Yes, cassia works well in masala chai and kadha. It gives a stronger, more robust cinnamon flavour. If you prefer a milder, sweeter taste in your tea, our Ceylon Cinnamon Sticks are a better fit.
Is cassia cinnamon safe for daily consumption?

Cassia cinnamon is safe in the amounts typically used in Indian cooking. For daily consumption in drinks or wellness routines, many people prefer Ceylon cinnamon due to its lower coumarin content.
What dishes work best with cassia cinnamon?

Cassia dalchini is perfect for biryani, mutton curry, nihari, garam masala, chai masala, and any slow-cooked gravy where you want a bold, warming cinnamon flavour that does not fade during cooking.