Cinnamomum Cassia Dalchini Cassia | Cinnamon Cassia Imported Quality | Cinnamomum cassia
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Product Description
Vernacular Names & Parts Used
Dalchini Cassia, botanically identified as Cinnamomum Cassia, is widely known as Dalchini, Cassia Cinnamon, and Chinese Cinnamon in traditional and commercial usage. This Imported Quality product consists of the dried inner bark (Twak), carefully selected for strong aroma, rich essential oil content, and consistent thickness.
Ayurvedic Properties & Common Uses
According to Ayurveda, Dalchini Cassia exhibits Katu (pungent) and Madhura (sweet) rasa, with Ushna (heating) virya, making it beneficial for balancing Kapha and Vata doshas. Classical texts describe its use in digestive stimulation, metabolic activation, respiratory comfort, and circulation support.
Dalchini Cassia is traditionally used in Churna, Kwath, Avaleha, and classical formulations, and is also valued as a warming aromatic spice. Ayurvedic knowledge highlights controlled usage, proper processing, and expert formulation to harness its potency effectively in both medicinal and culinary preparations.
