Dalchini (Cinnamon / Cassia Bark)
肉料理のベースに不可欠！野性味あふれる「甘くスパイシーな樹皮」
Description
Peeled and dried bark of a Lauraceae tree. 'Dalchini' in Nepali. Unlike the delicate 'Ceylon Cinnamon' often used in JP sweets, Nepali/Indian cooking uses a thick, rugged variety called 'Cassia' (Gui Pi). Contains a slightly earthy, spicy punch within the sweet aroma; an absolutely essential whole spice for building meat curry foundations.
Classification: Spice, Seasoning, Base
Shops selling Dalchini (Cinnamon / Cassia Bark)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cassia (Cinnamon) bark(Whole)
Instructions
- [Authentic Recipe]
- [Tempering (Transfer Aroma to Oil)]: At the very start of curry making, put Dalchini bark (whole) broken by hand into hot mustard oil (or ghee). Frying in oil with Lwang (clove) and cardamom transfers an intense, sweet, exotic aroma to the oil, becoming the base for Nepali curry's heavy depth.
- [Garam Masala]: Powdered and mixed with other spices, used to finish dishes.
Learn more Substitutes, pairings, tips
Key spices
Dalchini(This spice itself is the star)
Substitutes at Japanese supermarkets
Can substitute with JP supermarket 'Cinnamon Stick' (though Ceylon origin is weaker, use more)
Pairing
All Meat Curries (Chicken, Mutton, Buffalo) / Pulao (Spiced rice) / Chiya
Trivia
Actually, cinnamon is also a secret ingredient in JP curry rice. Nepali kitchens invariably stock this rugged tree bark in large jars; it's a mom's routine to 'just toss this in the oil when boiling meat'.
Eating tips & etiquette
When eating curries or spiced rice (Pulao), pick out this tree bark (Dalchini) to the edge of the plate and leave it. The essence and aroma have already melted into the oil/sauce, so no need to eat it.
Allergen
None