Cinnamon – Daal Chini, is native to India and therefore an integral part to the cuisine.
Like saffron and cardamom, cinnamon – daal chini became more popular than ever during the Mughal Empire. There are a number of varieties that range in intensity and quality. I suggest staying away from cassia, as it’s the lowest of the qualities.
The flavor is intense, aromatic, woody, and spicy. It’s used in a variety of rice dishes, masalas, gravies, sweets, drinks, candies, and mints. Cinnamon has withstood the test of time with uses in Ayurvedic medicine, perfumes, incense, toothpaste, and cooking. It’s used in meat dishes like keema all the way to desserts like cardamom pumpkin pie.
Cinnamon best stored whole and ground before use.
Fun and useless fact #432 – Cinnamon was used to embalm mummies in ancient Egypt.