• Pure & Sure Organic Cinnamon Bark pack, front
  • Whole cinnamon bark quills, one ingredient
  • Cinnamon bark versus other cinnamon
  • Why Purepicked chose this cinnamon bark
  • Cinnamon bark pack on a kitchen counter
  • Looking into the pack at whole cinnamon quills
  • Cinnamon blooming in hot oil
  • Masala chai with a cinnamon quill boiling in an iron kadhai on a gas burner, being poured back from a brass ladle
  • Back of the purepicked organic cinnamon bark pack showing ingredients and nutrition information
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Pure & Sure

Dalchini - Sabut (Cinnamon)

Dalchini - Sabut (Cinnamon)

₹65.00(₹1.08 per gram)
Shipping calculated at checkout.
Size
Single-ingredientZero additivesNo coloursOrganic certifiedWhole bark
Clean

Organically sourced single ingredient.

Reviewed by PurePicked

Cinnamon in bark form, one ingredient, sold as pieces rather than ground. Whole bark holds its aroma for far longer than powder and is much harder to tamper with — you can see exactly what you are buying. It is the form for anything that simmers: a decoction, a pulao, a stew, a rice pudding, a pot of chai. Drop a piece in early and let it give up its sweetness slowly, then fish it out. Grind small amounts fresh when a recipe wants powder.

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₹65.00

Why We Like It

  • Harvested from certified organic trees and dried to keep its sweet-spice aroma.
  • Whole bark quills rather than powder, which is where filler and colour get in.
  • Whole bark can be inspected by eye, which is the practical advantage over buying ground.
Ingredients

Organic cinnamon (100%)

Single ingredient

Dried bark quills, nothing added.

No added colour

Not used

Whole bark is far harder to adulterate than powder, which is where filler and colour get in.

No anti-caking agent

Not used

Not relevant to whole bark, and correctly absent.

Pure & Sure Sabut Dalchini versus other cinnamon barks
What to comparePurepickedRegular cinnamon bark
Ingredient listCinnamon onlyCinnamon, though quality varies widely
FormWhole bark quillsBark or broken chips, often mixed
Adulteration exposureLow; whole bark can be inspectedPowder is where filler and colour get in
FarmingCertified organic, PGS processor codeConventional, with no residue data published

Is It For You?

Good for

Decoctions, kadha and simmered drinks

Chai and spiced coffee

Rice pudding, payasam and desserts

Pulao, biryani and slow-cooked stews

Avoid if

Anyone who wants ready-ground cinnamon — this is whole bark and needs breaking or grinding

Cooks after the sweet, soft Ceylon character; bark quills vary and there is no species on file here

Anyone who forgets to fish the piece out before serving — whole bark is not meant to be eaten

How to use
01

Add a piece early to anything that simmers, and remove it before serving

02

Use in decoctions and chai, where a long infusion draws out the sweetness

03

Toast lightly before adding to a pulao or biryani

04

Break or grind small quantities fresh when a recipe calls for powder

What to look for in Cinnamon Bark?
01

Buy whole where you can. Whole spice you can inspect; powder is easy to pad out with starch, husk or chalk.

02

Rub a pinch between wet palms. Colour that lifts onto skin means added dye. Metanil yellow, lead chromate and Sudan dyes are all documented in Indian spice.

03

A single-ingredient list is the whole point. Anti-caking agents and 'permitted colour' both signal processing you do not need.

04

Steam sterilisation is the clean way to reduce microbes. Irradiation and fumigation are not always declared.