Cinnamon sticks Indian spice 50g

In Indian cuisine, cinnamon sticks (called Dalchini) are a fundamental spice. The classic technique involves frying the cinnamon stick in hot oil or ghee at the very beginning of the recipe (often with other whole spices like cardamom, cloves, and bay leaves) to infuse the fat with its essential oils. The stick is then left in the dish while it simmers, but it is generally not eaten.

Here are the main Indian recipes where cinnamon sticks are essential:

1. Rice dishes (Biryanis and Pulaos)
   This is one of the most iconic uses. In an authentic Biryani (chicken, lamb, or vegetable) or a Pulao (spiced pilaf rice), pieces of cinnamon are added to the rice cooking water or fried with the onions to impart that warm, woody, and sweet aroma characteristic of great Indian festive dishes.
   
   
2. Gravies (Meat and Vegetable Curries)
   Cinnamon sticks are the aromatic base for many rich sauces, particularly those from North India. In meat curries, it is essential in Rogan Josh (Kashmiri lamb curry), Chicken Korma, or Butter Chicken. In vegetarian dishes, it is used in creamy cashew or tomato-based sauces, such as Shahi Paneer or the famous Dal Makhani (a rich dish of black lentils and kidney beans simmered for a long time).
   
   
3. Masala Chai (Spiced Indian Tea)
   To prepare true Indian street tea, a small cinnamon stick is boiled with crushed green cardamom, cloves, fresh ginger, black tea, and milk. Cinnamon brings a natural sweetness and a comforting warmth to the drink.
   
   
4. Creating spice blends (Garam Masala)
   Although Garam Masala can be found already powdered, Indian families often prepare it themselves. To do this, cinnamon sticks are dry-roasted in a pan with coriander seeds, cumin, peppercorns, and other whole spices, before being finely ground in a mill.
   
   
5. Traditional syrups and desserts
   Even though it is less common in desserts than in savory dishes, a cinnamon stick can be found infused in the sugar syrups used to soak Indian pastries like Gulab Jamun or Rasgulla, or even in the cooking of certain rice puddings (Kheer).