Cassia (Dal Chini)

Description

Cassia (Dal Chini) 

Hindi Name : Dal Chini

Botanical Name : Cinnamomum cassia Blume

Family Name : Blume Lauraceae

Commercial Part : Bark and leaf

Cassia, popularly known as Dal Chini, is a highly aromatic spice often compared to cinnamon but with a stronger flavor and coarser texture. Unlike true cinnamon, cassia bark is thicker, darker, and rougher, usually rolled from both sides like a scroll. It is widely used across culinary, medicinal, and industrial applications.

Appearance & Characteristics

• Bark: Grayish-brown on the outside, smooth reddish-brown inside. 
• Texture: Thick and coarse compared to cinnamon. 
• Form: Available in sticks, powder, and leaves (tejpat). 
• Aroma & Flavor: Warm, pungent, and slightly sweet, making it an essential spice in Indian and Asian cuisines. 

Culinary Uses

• Integral in curries, pilaus, and spicy meat dishes. 
• Enhances stewed fruits, puddings, pastries, and mulled beverages. 
• Used in popular spice blends like Chinese Five-Spice and Indian Garam Masala. 
• Cassia leaves (tejpat) are widely used as a seasoning herb. 

Medicinal & Health Benefits

• Works as a tonic, stimulant, and carminative. 
• Aids in relieving nausea, flatulence, and indigestion. 
• Supports digestion and is also used in treating diarrhea. 
• Rich in natural antioxidants with mild antimicrobial properties. 

Commercial Importance

Cassia is more economical than true cinnamon, making it a popular substitute in spice blends and processed foods worldwide. Its versatility in food processing, herbal medicines, and traditional remedies ensures a consistent demand in domestic and international markets.

We supply premium-grade Cassia (Dal Chini) – in bulk, wholesale, and customized packaging – sourced directly from trusted farms, ensuring purity, aroma, and international export standards.