Cinnamon sticks are long, rolled pieces of bark from the Cinnamomum tree, primarily native to Sri Lanka, India, and Indonesia. The outer bark is removed, and the inner bark is dried and curled into sticks. These sticks have a stronger flavor than powdered cinnamon, releasing their rich and sweet aroma when used whole in cooking, or ground into powder for convenience.
Cinnamon is widely used in Indian cuisine, adding depth to curries, stews, and rice dishes. It is also a key ingredient in many desserts, like kheer (rice pudding) and gulab jamun, as well as in beverages like chai tea and mulled wine. Additionally, cinnamon sticks are often used in garam masala and other spice blends.
Beyond its culinary uses, cinnamon is celebrated for its potential health benefits, including its antioxidant properties, ability to regulate blood sugar levels, and its digestive aid qualities.
When using cinnamon sticks, it’s important to break them into smaller pieces or use them whole and remove them before serving, as they can be too tough to chew. Whether used in cooking, baking, or brewing, Dalchini remains a beloved and versatile spice in kitchens around the world.
