Description
Dalchini Indian Cinnamon Quills have a warm, sweet aroma with a deeper, spicier character than delicate Ceylon cinnamon.
The quills slowly release their flavour into cooking, bringing gentle sweetness and woody warmth to both savoury and sweet dishes.
Traditionally used across Indian cooking, dalchini is added whole to biryanis, pilau rice, masala chai, curries, dals and slow-cooked sauces.
It can be bloomed in hot oil with cloves, cardamom and bay leaves, or simmered in liquids and removed before serving.
Indian Cinnamon Quills are generally larger - thicker than Cassia Cinnamon, approx 8-10cm in length
Produced in India
Cinnamon Nutritional Info per 100g
Calories 247 g
Total Fat 1.2 g
Saturated Fat 0.3 g
Polyunsaturated 0.1 g
Monounsaturated 0.2 g
Sodium 10 mg
Total Carb 81 g
Dietary Fibre 53 g
Sugar 2.2 g
Protein 4 g
Packed up in unit that handles MUSTARD - SESAME - CELERY
Dalchini Indian Cinnamon Quills - Quick Reference
What is it?: Indian cinnamon quills traditionally known as dalchini, used whole to perfume rice, curries and slow-cooked dishes.
Flavour: Warm, woody and gently sweet, with a deeper savoury character than delicate Ceylon cinnamon.
Common uses: Biryani, pilau rice, masala chai, dals, curries, garam masala and braised dishes.
How to use: Bloom a piece in oil with whole spices or simmer it in the dish, then remove before serving.
Compare with: Dalchini is usually thicker and more robust than Ceylon quills, with a flavour suited to savoury Indian cooking.
Substitute: Cassia sticks are the nearest substitute; Ceylon quills may be used for a lighter, sweeter effect.
Storage: Store in a cool, dry place away from direct sunlight and moisture. Keep sealed to protect the aroma and flavour.
Good to know: In Indian cooking, dalchini is often fried at the beginning with cardamom, cloves and bay to build the aromatic base.
