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Pippli-Indian long pepper
 
Lahsun- Garlic
 
Ela-Cardamom
 
Ajwain-Bishop's weed

 

Dalchini-Cinnamon
 
Tejpatra-Indian bay leaf
 
Vrahat Ela-Greater cardamom
 
Lavanga-Clove
 
Palandu-Bulb onion
 
Marich-Black pepper
 
Mirch-Red pepper
 
Haridra-Turmeric
 
Methi-Fenugreek
 
Dhanyaka-Coriander
 
Mishreya-Fennel
 
Sunthi-Ginger
 
Jeerak-Cumin seed
 
Rai-Mustard seed
 
Hing-Asafoetida
 
 
 
 
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     SPICES

Dalchini : Cinnamon

 

Sanskrit name :  Twak
English name :  Cinnamomum
Hindi name :  Dalchini
Latin name :  Cinnamomum zeylanicum
Family :  Lauraceae

 

Description:

The dried stem bark of plant has been used in Garam masala recipes, leaves and oil also has their importance in spice category. It is pungent but also sweet in taste, acrid after being digested and has warm potency (intense)

 

Ayurvedic Properties:

Guna

:

 Raghu, Ruksha, Tikshan

Rasa

:

 Katu, Tikt, Madhur

Vipak

:

 Katu

Virya

:

 Ushan

Prabhav

:

 Chedan

 

Chemical constituent:

Bark contains tannin, coumarins, essential oil. The principle constituent of essential oil include Cinnamic aldehyde, cinnamaldehyde. Other are cinnamyl acetate, eugenol, phellandrene.

 

Useful Part: Dried bark and leaves

 

Medicinal properties:

Antioxidant, antimicrobial, aromatic, carminative, absorbent, appetizer, digestive, antihelminthic, cicatrize the wound, Menstruant astringent, stimulant, antifungal.

 

Medicinal uses:

Diarrhoea, vomiting, tympanites, colic, abdominal pain, dysmennothea, haemorrhage, diabetes, nausea, anorexia, indigestion bronchitis, asthma, cephalegia, flatulence, urinary disorders, fever, maintain or reform skin complexion.

 

 

 

Product Name Price US$ Add To Cart
Dalchini Powder (0.5 LB) US$ 13.99

Dalchini Powder (1 LB) US$ 24.95

* FREE shipping on total order value US$ 95.00 and above.
 
 
 
 
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