Cinamoon 200gm

In Indian cuisine, Cinnamon (Dalchini) is a heavyweight spice used more for its woody, sweet aroma than for "heat."

Culinary Use: The Backbone of "Khada Masala"
In an Indian kitchen, cinnamon is rarely used in sweet rolls; instead, it is a savory essential:

The Sizzling Start: Along with cloves and cardamom, cinnamon sticks are almost always the first thing to hit the hot oil in North Indian curries. This "blooms" the oils and infuses the entire base with a sweet, earthy scent.

Garam Masala: It is a core ingredient in homemade spice blends, providing the "warmth" that the name Garam implies.

Meat & Hearty Veggies: Its robust flavor stands up perfectly to heavy dishes like Jackfruit (Kathal) curry, chickpeas (Chole), and slow-cooked meat gravies.

Rice Infusion: A 2-inch stick dropped into a pot of boiling Basmati rice transforms the grain, giving it a restaurant-style fragrance.