Whole Spices
Cassia Bark
कैसिया बार्क
Bold Bark for Rich Biryanis.
Bold, warming bark for biryani, pulao and rich curries.
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Inside the jar
Cassia is the bolder cousin of cinnamon — stronger, spicier and made for robust cooking.
Imamdasta Cassia Bark brings a warm, sweet-spicy depth to biryani, pulao and rich curries.
Stronger Than Cinnamon.
Made for big flavours.
Thicker and more intense than regular dalchini, cassia holds its own in long-cooked biryanis, meat curries and whole-spice tadkas.
And like everything from Imamdasta — maa ki rasoi se — it is made with care, not rushed out as just another spice.
What Makes It Special?
- Whole cassia bark
- Warm, sweet-spicy aroma
- Holds up in long cooking
- Ideal for biryani and meat curries
- Homemade with traditional care
That Dum Biryani Moment?
The seal is broken, the steam rushes out.
Warm, spicy and sweet all at once — that's cassia at work.
Ingredients
01Just one ingredient
Use It In
- 01Biryani & pulao
- 02Mutton & chicken curries
- 03Kormas
- 04Homemade garam masala
- 05Chinese-style dishes
- 06Whole-spice tadkas
Chicken Yakhni Pulao
You'll need
- 500 g chicken
- 1½ cups basmati rice, soaked
- 1 piece Imamdasta Cassia Bark
- 2 tej patta, 4 laung, 1 badi elaichi
- 1 onion, sliced; 1 tbsp ginger-garlic paste
- 3 tbsp ghee, salt
The method
- 1
Make the yakhni
Boil chicken with Imamdasta Cassia Bark, the whole spices, salt and 4 cups water until tender. Strain and keep the stock.
- 2
Fry
Fry onion in ghee until golden, add ginger-garlic paste and the chicken.
- 3
Cook the rice
Add rice and 3 cups of the yakhni, cover and cook on low heat until done.
To serve: Serve with raita and onion salad.