Cinnamon (Dal Chini)

Cinnamon bark in whole quills. Bought whole because ground cinnamon loses its warmth within months, and because whole bark is far harder to adulterate than powder.

• Cinnamon bark, whole
• Nothing added

• Drop a piece into the tempering for biryani, pulao and korma
• Simmer in masala chai and kadha
• Use whole in garam masala and pickling spice
• Infuse in milk, syrups and mulled drinks

Remove the bark before serving — it softens but never becomes pleasant to bite.

Airtight, cool and dark. Whole bark keeps its aroma for well over a year.

Sealed and kept somewhere cool and dry, several months. Once opened, close the jar firmly straight after every use. Freeze-dried food pulls moisture out of ordinary air quickly, and once it softens the crispness does not come back.

No. Dehydrated usually means hot-air dried at 60 to 80 degrees, which darkens the food, drives off the aroma and leaves it chewy. Freeze-drying applies no heat at all — the food is frozen, then the ice is drawn off under vacuum. The colour, aroma and structure survive.

No. Nothing has been added to this product beyond what is stated on the label. Removing the water is what preserves it, so no chemical preservative is needed. Any sweetness you taste came with the food itself.

No. Store it at room temperature in a sealed jar, away from direct sun and away from steam. A cupboard is ideal. Do not keep it beside the stove or the sink.

Cover with warm water and leave for five to ten minutes, depending on how thick the pieces are. Vegetables can also go straight into anything with enough liquid — soups, dals and curries — and will rehydrate as it cooks.

Yes. We are IEC registered and ship worldwide from Surat. For international or bulk orders, message us on WhatsApp before ordering so we can quote shipping accurately.