Cinnamon (Dalchini)
甘くエキゾチックな木の皮！カレーにもチャイにも必須の香り
Description
Dried bark of a Lauraceae family tree. Features a sweet spicy aroma, widely used from erasing meat odors to sweets.
Classification: For Everyone,Whole Spice,Sweet Aroma
Shops selling Cinnamon (Dalchini)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cinnamon(Stick or Powder)
Instructions
- When making Chai, tear and put into hot water with other spices, boiling to extract aroma.
- During curry tempering, put directly into heated oil to transfer sweet aroma.
- Grind as an ingredient for Garam Masala.
Learn more Substitutes, pairings, tips
Key spices
Cinnamon
Substitutes at Japanese supermarkets
None
Pairing
Masala Chai, Biryani
Trivia
[Hardcore] 'Cassia' commonly sold in Japanese supers and real 'Ceylon Cinnamon' are different. Indian cuisine often uses thick Cassia (Cassia bark) with stronger aroma.
Eating tips & etiquette
[Unique Eating] The cinnamon stick in curry is like Dashi Kombu having exhausted its aroma, so push it aside and leave it before eating!
Allergen
None