Cinnamon Stick (दालचीनी)

What is Cinnamon Stick?

Cinnamon Sticks are flat pieces of dried bark from the Cinnamomum verum tree — true cinnamon, as opposed to the thicker, harsher Cassia (C. cassia) that is often sold in supermarkets. In Kerala, this spice is called Karuvapatta; in Hindi, Dalchini (दालचीनी); in Tamil, Pattai or Lavanga Pattai. True cinnamon has a delicate sweet-woody aroma and is safer for daily use than Cassia.

True cinnamon vs Cassia

• True cinnamon (ours): thin, brittle, multi-layered · pale tan colour · delicate sweet aroma · low coumarin

• Cassia: thick single-curl bark · dark reddish-brown · strong sharp flavour · high coumarin (can affect liver in high daily doses)

For daily cooking — chai, bakery, oatmeal, desserts — true cinnamon is both tastier and safer.

Culinary uses

• Masala chai — 1-inch piece per litre of water/milk

• Biryani, pulao, korma — whole piece in oil tempering

• Garam masala (whole, dry-roasted)

• Apple pie, cinnamon rolls, pumpkin spice, French toast, oatmeal

• Hot chocolate, mulled wine, spiced coffee, kahwa tea

• Kerala beef roast, chicken mapas, meen pollichathu

Health benefits

True cinnamon contains cinnamaldehyde and antioxidants. Traditionally and scientifically associated with:

• Supporting healthy blood-sugar regulation

• Natural antioxidant and anti-inflammatory effects

• Aiding digestion

• Contributing to oral hygiene (natural antimicrobial)

How to use

Break off a 2-3 cm piece for each use. Add whole to simmering water, milk, oil, or ghee — the aroma releases slowly. Remove before serving if preferred. For powder, grind fresh in a spice grinder — true cinnamon is brittle and grinds easily. Pre-ground cinnamon loses aroma within 3 months.

Product details

• Scientific name: Cinnamomum verum (true cinnamon)

• Names: Karuvapatta / Patta (Malayalam), Dalchini / दालचीनी (Hindi), Pattai / Lavanga Pattai (Tamil), Dalchini Chakke (Kannada), Lavangapattai (Telugu)

• Origin: Kerala, India

• Form: Flat bark sticks (not rolled)

• Type: True cinnamon (low coumarin)

• Processing: Sun-dried, hand-sorted

• Net quantity: 100g

• Diet type: Vegetarian

• Shelf life: 12 months from packing date

• Storage: Airtight container, cool dry place

Frequently asked questions

What is cinnamon called in Hindi and Malayalam?

Hindi: Dalchini (दालचीनी). Malayalam: Karuvapatta or Patta. Tamil: Pattai or Lavanga Pattai.

Is this cinnamon stick true cinnamon or Cassia?

True cinnamon (Cinnamomum verum) — thin, brittle, multi-layered, pale tan colour. Safer than Cassia for daily use.

How much cinnamon per day is safe?

Culinary quantities (1/4 to 1/2 teaspoon ground, or a 1-inch stick in tea) are safe daily. True cinnamon’s low coumarin content makes it safer than Cassia for regular consumption.

Does cinnamon help with blood sugar?

Some studies suggest true cinnamon may help regulate post-meal blood sugar. It is not a treatment or replacement for diabetes medication — consult your doctor.

What is the difference between cinnamon stick and cinnamon roll?

Same bark, different form. Sticks are flat bark pieces. Rolls are quills — tightly curled dried bark scrolls. Flavour is identical.

How do I grind cinnamon stick at home?

Snap into small pieces, grind in a spice grinder for 30-45 seconds. Use immediately for strongest aroma. Store leftover powder in a small airtight jar — use within 3 months.

How long do cinnamon sticks last?

Whole sticks keep their aroma for 12-18 months in an airtight container away from heat and sunlight.