Discover Asia’s Finest TRS Dalchini or Cinnamon Sticks (Cassia) have a stronger flavour than true cinnamon with a subtle clove undernote and is therefore used mainly in savoury dishes. Used in Pilau’s, lamb and other meat dishes.
While Europeans use cinnamon mainly in desserts, in South Asia the spice is often used to refine spicy curries, sauces and marinades. It is suitable for extravagant beef curries from Sri Lanka as well as for the finely spiced and fragrant rice dishes (Biriyanis) of the imperial cuisine of Northern India. Cinnamon can also be used to flavor tea.