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All About Cinnamon | Know Your Spice Dalchini (Cinnamomum verum)

All About Cinnamon | Know Your Spice Dalchini (Cinnamomum verum)

Know more about warm & sweet cinnamon or dalchini (Cinnamomum verum)

Cinnamon – spices that boost immunity, health benefits of cinnamon

Cinnamon (Cinnamomum verum) also called true Cinnamon tree or Ceylon cinnamon tree is a small bushy, evergreen tree belonging to the family Lauraceae.

Cinnamon is native to Sri Lanka (formerly Ceylon), the neighbouring Malabar Coast of India, and Myanmar (Burma) and is also cultivated in South America and the West Indies.

It is the source of Cinnamon spice, consists of the dried inner bark, is brown in colour and has a delicately fragrant aroma and a warm sweet flavour.

Cinnamon is used to flavouring a variety of foods, from confections to curries to beverages. It is popular in bakery goods in many places.

Essential oil is distilled from the bark fragments for use in food, liqueur, perfume, and drugs.

But, most of the cinnamon in international commerce is derived from the related species Cinnamomum Cassia and generally referred to as “Cassia.

What are the vernacular names for cinnamon?

The names of cinnamon or dalchini in Indian & International languages are given below.

Indian Languages International Languages
Hindi: Dalchini (दालचीनी), Nagkesar (नागकेसर)
Bengali: Darchini (দারচিনি),
Daruchini (দারুচিনি)
Gujarati:
Taj (તજ)
Kannada: Dalachinni chakke (ದಾಲಚಿನ್ನಿ ಚಕ್ಕೆ), Dalchinni (ದಾಲ್ಚಿನ್ನಿ), Chakke (ಚಕ್ಕೆ)
Kashmiri:
Dalchin (دالچین)
Malayalam
: Ilavangam (ഇലവംഗം), Karuva (കറുവാ), Karuvappatta (കറുവാപ്പട്ട), Lavangappatta (ലവംഗപ്പട്ട), Patta (പട്ട)
Marathi: Dalachini (दालचिनी)
Oriya: Dalachini (ଦାଲଚିନି)
Punjabi:
Dalchini (ਦਾਲਚੀਨੀ)
Sanskrit:
Darusita (दारुसिता), Twak (त्वक्)
Tamil:
Ilavangam (இலவங்கம்),
Lavanga pattai (லவங்க பட்டை), Karuva (கருவா)
Telugu:
Dalchina chekka (డాల్చిన చెక్క)
Latin (Botanical): Cinnamomum verum
Arabic: Qarfah (قرفة),
Qirfah (قِرْفَة)
Chinese:
Yuhk gwai (肉桂)
Dutch:
Kaneel
French: Cannelle type Ceylan, Cannelle
German: Zimt, Echter Zimt, Ceylon-Zimt
Greek: Kanela (Keÿlanes) (Κανέλα Κεϋλάνης)
Italian: Cannella
Japanese: Nikkei (にっけい), Seiron-nikkei (セイロンニッケイ), Shinamon (シナモン)
Portuguese: Canela
Swedish
: Kanel

What exactly is cinnamon?

Get to know more about Cinnamon or Dalchini (Cinnamomum verum)

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.

Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods.

Specifically, it comes from the inner layer of bark derived from dozens of varieties of evergreen trees that belong to the genus Cinnamomum.

Cinnamon farmers first shave the outer bark off the trees, and then shave off the inner bark – the cinnamon layer. When cinnamon is dried, it naturally curls up into “quills.”

Ceylon cinnamon is “real cinnamon” or “true cinnamon” & its scientific name is Cinnamomum verum. Cassia, scientifically known as cinnamomum cassia, is just as real but is considered inferior.

What is the nutritional value of Cinnamon?

Find out about the nutritional value of Cinnamon or Dalchini (Cinnamomum verum)

Cinnamon is an excellent source of minerals like potassium, calcium, manganese, iron, zinc, and magnesium.

Iron is essential for cellular metabolism as a cofactor and in RBCs production. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.

Manganese and copper are also work as cofactors for the antioxidant enzyme, superoxide dismutase. It also contains good amounts of vitamin-A, niacin, pantothenic acid, and pyridoxine.

Further, it is also a very good source of flavonoid phenolic antioxidants such as carotenes, zeaxanthin, lutein, and cryptoxanthin.

What is the chemical composition of Cinnamon or Dalchini?

Know and understand about chemical composition of Cinnamon or Dalchini (Cinnamomum verum)

Cinnamon consists of a variety of resinous compounds, including cinnamaldehyde, cinnamate, cinnamic acid, and numerous essential oils.

It’s spicy taste and fragrance are due to the presence of cinnamaldehyde and occur due to the absorption of oxygen. As cinnamon ages, it darkens in color, improving the resinous compounds.

Various physicochemical properties of cinnamon are due to the presence of a wide range of essential oils, such as trans-cinnamaldehyde, cinnamyl acetate, eugenol, L-borneol, caryophyllene oxide.

It also contains b-caryophyllene, L-bornyl acetate, E-nerolidol, α-cubebene, α-terpineol, terpinolene, and α-thujene.

What is the history of Cinnamon or Dalchini?

Know more about the origins & the story behind Cinnamon or Dalchini (Cinnamomum verum)

Cinnamon was once more valuable than gold. Cinnamon is considered to be one of the first traded spices in the ancient world.

There are many biblical references to this spice and it is mentioned in the bible by its Hebrew word, kannamon, in Psalms, Proverbs, Ezekiel, and Revelations.

The Hebrew bible makes specific reference of this word many times. In Egypt it was sought for embalming and religious practices.

Physicians from the middle ages used cinnamon to help treat cold and throat ailments such as coughing, hoarseness and sore throats.

In medieval Europe it was used for religious rites and as a flavouring.

Indonesian rafts transported cinnamon on a “cinnamon route” to East Africa, where local traders then carried it north to the Roman market.

Arab traders brought the spice through trade routes into Egypt, where it was bought by Venetian traders from Italy who held a monopoly on the spice trade in Europe.

At the beginning of the 16th century, Portuguese traders arrived in Ceylon (Sri-Lanka) where this spice was growing and was the largest producer of cinnamon at the time.

They took control of the area and started their own monopoly on the spice. They established a fort on the island in 1518 and protected their control over this valuable commodity for over a hundred years.

During the 17th century, the Dutch took control of the island of Ceylon and the monopoly of the trade. It was the most profitable spice in the Dutch East India Company trade.

When they later learned that cinnamon trees existed along the coast of India, they made certain this was destroyed in order to preserve their high profits on this spice.

Eventually, the Dutch monopoly over cinnamon disappeared because the world found they could grow it successfully in other locations.

What are the uses of Cinnamon or Dalchini?

How is Cinnamon or Dalchini (Cinnamomum verum) used?

Cinnamon bark oil is antibacterial, antifungal, antimicrobial, an antioxidant, antiviral, and larvicidal. It has been employed for several millennia in traditional Eastern and Western medicine for anorexia, bloating, dyspepsia with nausea, flatulent colic, and spastic conditions of the gastrointestinal tract.

  • The major use of cinnamon is as a spice to flavour food.
  • Cinnamon, along with other spices and fruit, is used in making mulled wine which is often used as an apéritif to aid digestion.
  • Cinnamon leaf oil, being high in eugenol (65-92%) and cheaper than bark oil, is often used in the food industry to flavour confections and to prepare synthetic vanillin.
  • Cinnamon bark oleoresin — an extremely concentrated, dark brown, viscous liquid — is obtained by solvent extraction and is used for flavoring cakes and confections.
  • Cinnamon bark oil is used minimally in the perfume industry to add a musky, woody undertone.
  • It is also a fragrance ingredient in soaps, toothpastes, and mouthwashes.
  • Cinnamon leaf oil is also employed as a fragrance and germicidal ingredient in soaps.
  • Cinnamon (bark and its oil) is employed in the pharmaceutical industry as an ingredient in products used for asthma, colds, and coughs for its fever-reducing and expectorant properties.
  • When added to foods containing sugar, cinnamon exerts a synergistic effect and its aroma enhances the sensation of sweetness.

What does Cinnamon taste like?

What is the taste of dalchini?

A sweet and woody flavour, cinnamon has a slight citrusy note, and its spicy taste is often likened to the powerful punch of cloves.

Other than the texture, there’s no difference between ground cinnamon and cinnamon sticks in flavour, but it’s the way they are used which differs.

How much cinnamon should I use?

What is the the recommended quantity of Cinnamon or Dalchini for a day?

Taking a dose of 1 to 6 grams (roughly one-half to 2 teaspoons) of cinnamon per day has been shown to lower fasting blood sugar levels by 10 to 29 percent.

A maximum of 1.2 tsp. of Cinnamon powder is recommended per day for 5 days, followed by 2 days of rest. This is equivalent to 1 three inch Stick Per Day.

What are the ayurvedic properties of Cinnamon or Dalchini?

Information about ayurvedic details of Cinnamon or Dalchini (Cinnamomum verum).

Cinnamon or Dalchini has been used in Ayurvedic medicine as a treatment for mouth ulcers, digestive problems, and even depression.

The seeds, oils and extracts of cinnamon are known to have impressive medicinal properties.

Rasa (Taste): Katu (Pungent), Madhura (Sweet), Tikta (Bitter)
Guna (Qualities): Laghu (Light to Digest), Rooksha (Dry), Teekshna (Sharp)
Veerya (Potency): Ushna (Hot)
Vipaka (Taste conversion after digestion): Katu (Pungent)
Karma (Actions): It balances Pitta, and Kapha. Increases Vata

Sitopaladi churna is a popular Ayurvedic formulation with cinnamon to treat respiratory problems, cough, cold and anorexia.

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What can I use Cinnamon for?

Learn how to use Cinnamon or Dalchini (Cinnamomum verum) in your food & beverages.

Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods.

  • Add cinnamon to drinks such as smoothies (mango, banana and almond milk) or turmeric lattes.
  • Charge up your hot cup of tea by adding a pinch of cinnamon.
  • Add cinnamon to stewed fruit, such as rhubarb and apples, to bring out the flavour
  • Sprinkle on warm porridge or kheer.
  • Add to home baking such as cookies, cakes, banana bread and crumbles
  • Dust almonds with cinnamon powder and roast in the oven.
  • Mix cinnamon powder through natural or Greek yoghurt as a snack.
  • Add to marinades for meat to give a Middle Eastern flavour, e.g. roast lamb. Combine some cinnamon with your favorite spice rub.
  • Add whole quills to casseroles and curries.
  • Sprinkle it on some baked vegetables or fruit. You can use cinnamon on more than apples and sweet potatoes.
  • Add whole quills to a pot of tea or make a cinnamon coffee.
  • Powder of the bark can be infused with warm water and honey to reap its benefits.
  • Add it to your french toast or even pies. You can also spice up pancake batter by using a teaspoon or two of cinnamon.

How do I prepare Cinnamon for food?

Learn how to prepare Cinnamon or Dalchini (Cinnamomum verum) for your food & beverages.

In addition to the familiar quills, it is also available as a pre-ground powder, which has a stronger fragrance than the sticks – and the ground type is the form most often called for in recipes.

Quills are usually used for seasoning oils for curries. And when blended into a DIY pumpkin spice mix, it’s used extensively in pies, cookies, and sweet breads.

It’s typically included as an ingredient in mixes such as Chinese five spice powder, curry powder, garam masala, Jamaican jerk blends, pumpkin spice mix, and ras el hanout.

Can I use all parts of Cinnamon?

What parts of Cinnamon or Dalchini (Cinnamomum verum) plant are used for food & beverages.

The most useful part of the cinnamon tree is the outer bark which is generally used as a spice and for several natural medicinal applications.

The inner bark of the cinnamon tree has more medicinal effects and also contains more essential oil.

Cinnamon buds are used whole or ground, in a spice grinder or with a mortar and pestle. They are in pickling recipes, stews, and brines for meat or poultry.

Cinnamon leaves are used to flavour stews, pilafs, and curries, and dried Cinnamon leaves can often be substituted for bay leaves in many recipes.

How long does Cinnamon last?

Learn about how long does Cinnamon or Dalchini (Cinnamomum verum) last in storage.

  • Ground Cinnamon – Ground cinnamon seeds or powder has a shelf life of 6-12 Months because the essential oils begin to dissipate as soon as the seeds are ground. It does not spoil, but it will start to lose its potency over time.
  • Fresh cinnamon – Properly stored, cinnamon seed will generally stay at best quality for about 2-3 years.

How do I store Cinnamon?

Learn about how to store Cinnamon or Dalchini (Cinnamomum verum).

When ground, the fragrance of this spice is stronger than that of whole sticks.

And with either form, checking the fragrance is a good way to test for freshness – if the distinct, sweet aroma isn’t immediately noticeable, it’s probably past its prime.

Store ground powder on your spice rack in airtight spice jars, and sticks in an airtight container. Place in a cool location out of bright light and direct sunlight.

Ceylon cinnamon

 

Is there a substitute for Cinnamon or Dalchini?

Learn how to use a substitute for Cinnamon or Dalchini (Cinnamomum verum) if unavailable

If the recipe you want to make calls for cinnamon but you don’t have any, don’t worry. Here are the substitutes for cinnamon or dalchini.

The best substitutes for cinnamon are cassia, allspice, pumpkin/apple pie spice mixes, cloves, nutmeg, or cardamom, if you can’t use cinnamon extract.

The best substitute for cinnamon by purpose will depend on the dish (savoury or sweet) and how it must be used (whole or ground).

Where do I buy Cinnamon or Dalchini from?

Where to Locate Cinnamon or Dalchini (Cinnamomum verum) in a Grocery Store?

Check the spice aisle first for cinnamon quills and ground cinnamon. However, it is better and cheaper to buy whole cinnamon and grind them to use as required by the recipe.

Cinnamon are also sold ground or in the form of essential oil and extract, which can be purchased in pure or diluted form.

Buy cinnamon or dalchini on Amazon: India | USA

What are the health benefits of cinnamon?

Learn more about health benefits of cinnamon or dalchini (Cinnamomum verum)

Cinnamomum verum (cinnamon) is a traditional spice that has been used for food preservation and possesses various pharmacological activities.

Read on to find out about the health benefits of cinnamon or health benefits of dalchini:

  1. Health benefits of cinnamon as an antioxidant – Antioxidants protect your body from oxidative damage caused by free radicals. Cinnamon is loaded with powerful antioxidants, such as polyphenols.
  2. Health benefits of dalchini as an anti inflammatory – It helps your body fight infections and repair tissue damage. Studies show that cinnamon and its antioxidants have potent anti-inflammatory properties.
  3. Health benefits of cinnamon in Alzheimer’s – According to researchers, an extract present in cinnamon bark, called CEppt, contains properties that may prevent symptoms from developing. This means aiding the nervous system making it one of the significant health benefits of cinnamon.
  4. Health benefits of dalchini to treat Type 2 diabetes – Perhaps the most promising research pointing to the health benefits of cinnamon is linked to type 2 diabetes. While there is certainly no cure for this metabolic disease, cinnamon can be an important tool in managing its symptoms.
  5. Health benefits of cinnamon for cholesterol – Some studies show that cinnamon may help lower LDL (bad cholesterol) levels and raise HDL (good cholesterol) levels. One compound, in particular, cinnamate, may be able to decrease the activity of an enzyme that makes cholesterol, thus reducing the amount of fatty acids in the blood.
  6. Health benefits of dalchini for breath – To achieve fresher breath, chew your cinnamon gum or make your own mouthwash by boiling 5 cinnamon sticks in 1 cup of water for 5 minutes, then use it as you would a regular mouthwash.
  7. Health benefits of cinnamon for blood pressure – There is some evidence to suggest that the consumption of cinnamon is associated with a short-term reduction in blood pressure.
  8. Health benefits of dalchini for heart health – Cinnamon increases circulation and improves tissue repair, which may be especially helpful for regenerating heart tissue in order to help fight heart attacks, heart disease and stroke.
  9. Health benefits of cinnamon as a blood coagulant – Research also shows that cinnamon is a helpful blood coagulant and can stop excess bleeding by helping the body to form blood clots.
  10. Health benefits of dalchini against Cancer – Because of its antioxidant abilities, cinnamon may protect against DNA damage, cell mutation and cancerous tumour growth. Studies have revealed that the health benefits of cinnamon come from a compound called cinnamaldehyde, which can inhibit tumour growth and protect DNA against damage while also killing off cancer cells. This very important health benefits of cinnamon.
  11. Health benefits of cinnamon as an antimicrobial agent – Cinnamaldehyde is one of the primary active components in cinnamon and it has been shown to help fight numerous types of infection. In addition to treating respiratory tract infections caused by fungi, compounds in cinnamon inhibit the growth of certain bacteria.
  12. Health benefits of dalchini for immunity against HIV – Cinnamon has been shown to be helpful in fighting the HIV virus. HIV-1 is the most common strain of the HIV virus in humans and several studies show that cassia cinnamon extract helps fight the virus. In one study involving HIV-infected cells, cinnamon was found to be the most effective of 69 medicinal plants studied.
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Cinnamon - How to Make Cinnamon Powder at Home | Warm & Sweet

Cinnamon - How to Make Cinnamon Powder at Home | Warm & Sweet - Creating homemade cinnamon powder promises a pure and authentic taste to it. From whipping up a delicious smoothie, to bake scrumptious goods to kicking it up a notch with top-class cocktails, cinnamon powder is what you need.
Course Condiment
Cuisine Indian
Diet Vegan, Vegetarian
Keyword Cinnamon, Cinnamon Powder, Cinnamon Powder at Home, Dal Chini, Dal Chini Powder, Make Cinnamon Powder
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 30 people
Calories 6.42kcal
Author Sumit Malhotra

Ingredients

  • 500 gram Cinnamon
  • 1 tablespoon Brown Sugar

Instructions

  • To make cinnamon powder, first, wash the cinnamon sticks and break into small pieces.
  • Roast the pieces of cinnamon in a frying pan on low flame for 2 minutes.
  • Gather the roasted pieces of cinnamon and grind it into a fine powder. You can use a mortar and pestle or a spice grinder.
  • When grinding, add 1 tablespoon of brown sugar. This will ensure the smoothness of the powder.
  • Transfer the cinnamon powder into an airtight jar.

Notes

  • You can use cinnamon powder for your daily meals and also for baking.
  • Addition of a small pinch of cinnamon powder to your everyday coffee and it will take your coffee to the next level.
  • Use cinnamon powder to make cinnamon sugar and use it in baking or even for your tea.

Carrot & cinnamon cake

What are the side effects of cinnamon or dalchini?

What are the risks associated with cinnamon or dalchini?

While generally recognized as safe for topical use, clove oil has been found to impact the diversity of the intestinal microbiota when ingested.

It is generally recommended not to ingest clove oil in large amounts. If swallowed, cinnamon may cause a burning sensation.

Applying clove oil to the skin or gums, or using it as a mouthwash, is recommended instead. While a direct link between clove oil use and its issues is not proven, it is better to be safe than sorry.

FINALLY, TO SUM IT UP

All About Cinnamon or Dalchini | Uses & Benefits of Dalchini

Cinnamon – spices that boost immunity, health benefits of cinnamon

Cinnamon (Cinnamomum verum) also called true Cinnamon tree or Ceylon cinnamon tree is a small bushy, evergreen tree belonging to the family Lauraceae.

Cinnamon is native to Sri Lanka (formerly Ceylon), the neighbouring Malabar Coast of India, and Myanmar (Burma) and is also cultivated in South America and the West Indies.

It is the source of Cinnamon spice, consists of the dried inner bark, is brown in colour and has a delicately fragrant aroma and a warm sweet flavour.

Cinnamon is used to flavouring a variety of foods, from confections to curries to beverages. It is popular in bakery goods in many places.

Essential oil is distilled from the bark fragments for use in food, liqueur, perfume, and drugs.

But, most of the cinnamon in international commerce is derived from the related species Cinnamomum Cassia and generally referred to as “Cassia.

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