Cinnamon powder Indian spice 100g

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In Indian cuisine, cinnamon powder has a very distinct role from that of sticks. While sticks are used at the very beginning of a recipe to infuse fats, the powder is generally added to smooth pastes, or at the very end of cooking, so as not to lose its volatile aromas with prolonged heat or make the dish bitter.

Here are the main uses of cinnamon powder in Indian gastronomy:

1. Ground spice blends (Masalas)
   Cinnamon powder is a fundamental ingredient in many ready-to-use spice blends. It is found in good quantities in Garam Masala, Chole Masala (chickpea curry spices), Pav Bhaji Masala, and Biryani Masala.
   
   
2. Smooth marinades (Tikka, Tandoori, and Kebabs)
   For meats or paneers grilled in the tandoor (Chicken Tikka, Seekh Kebabs, Paneer Tikka), powdered spices are used exclusively so that the marinade is perfectly homogeneous. Cinnamon powder integrates ideally into the yogurt and garlic/ginger paste base, flavoring the meat to the core.
   
   
3. The finishing touch for rich curries (Mughlai Cuisine)
   In Mughal-influenced North Indian cuisine, it is common to sprinkle a tiny pinch of cinnamon powder (alone or via Garam Masala) over a curry right after turning off the heat. This adds an immediate warm and comforting aroma to creamy dishes like Butter Chicken, Navratan Korma, or Paneer Makhani.
   
   
4. Health drinks (Ayurveda) and spiced milks
   While sticks are generally preferred for boiling the famous Masala Chai, cinnamon powder is sometimes sprinkled directly on the foam of the Chai when serving. It can also be integrated into Haldi Doodh (the famous "Golden Milk" or turmeric milk) for its anti-inflammatory properties. It is also used in Kadha, a traditional Indian Ayurvedic herbal tea drunk to relieve sore throats and colds.
   
   
5. Desserts (Mithais) and Indian biscuits
   Although green cardamom is the true queen of desserts in India, cinnamon powder is an excellent aromatic complement. It is sometimes sprinkled as a garnish on Kheer (Indian rice pudding) or Phirni (rice pudding). It deliciously flavors the dough of Nankhatai, which are traditional Indian shortbread cookies, often made with chickpea flour (Besan), ghee, nutmeg, and cinnamon.

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