• Whole cinnamon quills, close up
  • A long strip of bark peeled back from a cinnamon trunk and still attached at the top, its wet inner face pale and its free end already curling
  • Looking straight down the bores of cinnamon quills packed upright in a split bamboo tube, a field of concentric scrolls each at a different tightness
  • A flat hand rolling a strip of inner cinnamon bark into a quill along a rough-sawn jackwood bench, the rolled section behind and the flat strip ahead, a blade set aside
  • Whole cinnamon quills, close-up
  • Cinnamon bark in a steel katori
1 6

Aadhimalai

Forest Dalchini - Sabut (Cinnamon)

Forest Dalchini - Sabut (Cinnamon)

₹70.00(₹1.17 per gram)
Shipping calculated at checkout.
Size
Single-originWhole spiceNo additivesTraceableCo-op packed
Clean

Single-ingredient whole bark with strong sourcing.

Reviewed by PurePicked

Cinnamon Bark is whole quill cinnamon harvested from farms on the slopes of the Nilgiris. The bark is cleaned, dried and packed at its own processing units by women from indigenous communities. The quills are sold whole rather than ground, so the aromatic oils stay locked in the bark until it is broken, grated or steeped in the kitchen. It suits biryanis, garam masala blends, slow-cooked meat dishes, chai and baking.

View full details
₹70.00

Why We Like It

  • Single-origin and co-op packed, harvested on the Nilgiri slopes and sold in its truest form.
  • Whole bark rather than powder, so there is nowhere for starch or flow agents to hide.
  • Traceable to named Nilgiris farmers, who are the ones paid for it.
Ingredients

Cinnamon Bark

The whole product

Dried inner bark, sold as quills. Single ingredient, nothing added.

Aadhimalai Forest Dalchini versus other cinnamon barks
What to comparePurepickedRegular cinnamon
FormWhole bark quillsOften pre-ground
AdditivesNoneGround may carry fillers
SourceSingle co-op, NilgirisBlended from mixed origins in bulk trade
TraceabilityNamed biosphere and producersSource rarely traceable past the trader

Is It For You?

Good for

Baking & warm drinks

Everyday seasoning

Avoid if

Cinnamon or balsam allergy

How to use
01

Add to curries, rice and biryani

02

Stir into coffee, lattes or oatmeal

03

Simmer in warm milk or tea

04

Grind into spice and dessert blends

What to look for in Cinnamon?
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.