Whole Spices
Dalchini
दालचीनी
Sweet, Woody Warmth in Every Stick.
Sweet, woody cinnamon for biryani, garam masala and chai.
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Inside the jar
From biryani to masala chai, dalchini brings a gentle sweetness and warmth that makes food feel comforting.
Imamdasta Dalchini is whole cinnamon for fragrant rice, rich gravies, chai and homemade garam masala.
Warmth Without the Heat.
Sweet, but not a sweet.
Dalchini adds a soft, woody sweetness that rounds off the heat of other spices, giving biryanis and kormas their royal, layered aroma.
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 cinnamon sticks
- Sweet, woody aroma
- Essential for biryani and garam masala
- Lovely in chai and desserts
- Homemade with traditional care
That Masala Chai Evening?
A small piece of dalchini simmering with tea leaves, ginger and elaichi.
The kind of chai that makes a rainy evening perfect.
Ingredients
01Just one ingredient
Use It In
- 01Biryani & pulao
- 02Kormas & Mughlai gravies
- 03Masala chai
- 04Homemade garam masala
- 05Kheer & desserts
- 06Meat curries
Masala Chai
You'll need
- 1 cup water and 1 cup milk
- 2 tsp tea leaves
- 1 small piece Imamdasta Dalchini
- 2 Imamdasta Choti Elaichi, crushed
- ½ inch ginger, crushed; sugar to taste
The method
- 1
Boil the spices
Boil water with Imamdasta Dalchini, elaichi and ginger for 2 minutes.
- 2
Add tea
Add tea leaves and sugar and boil for another minute.
- 3
Add milk
Pour in milk and let it come to a rolling boil twice. Strain.
To serve: Serve hot with biscuits or pakoras.
Maa Ki Rasoi Se
Sweet. Woody. Warmly royal.
Because the warmest food has a little sweetness inside.
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