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    ZOFF Warm, Aromatic Cassia Bark pack
    ZOFF Cassia Bark 2
    ZOFF Cassia Bark 3
    ZOFF Cassia Bark 4
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    ZOFF Cassia Bark 6
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    ZOFF Cassia Bark 9
    ZOFF Cassia Bark 10
    ZOFF Cassia Bark 11
    Sweet & woodyWhole cassia bark
    4.5 · 2 reviews

    Cinnamaldehyde-rich cassia bark.

    Warm, sweet spice from cassia sourced in Meghalaya, Kerala and Karnataka. So your biryani has an aroma that reaches the table first.

    ₹85 Incl. of all taxes

    Pack size

    Quantity

    1

    Free shipping above ₹499
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    Zip-lockTake a few, zip it shut
    Kept wholeAroma stays in till you crack it
    Just dalchiniIngredient list: cassia bark
    Description

    A small piece of dalchini brings sweet, woody warmth to a whole pot. Let this cassia bark bloom in hot oil for biryani and korma, or simmer it gently into rice. You can grind it into your own garam masala too. The piece is small; its presence in the dish isn't.

    About its origins

    Cassia is associated with growing regions in China and Southeast Asia. Its firm bark is valued for a strong, sweet-warm aroma in masalas, rice dishes and chai.

    A small piece. It fills the whole pot.

    How to use
    1. Break off a small piece and add it to oil or ghee with your other whole spices.
    2. Let the bark simmer with rice, a gravy or chai so its flavour infuses into the dish.
    3. Remove the bark before serving, or cool and grind it when making a powdered spice mix.

    Quick tip: For rice and gravy, use a piece large enough to find and remove before serving.

    Use it in

    • Pulao and biryani
    • Masala chai
    • Rajma and rich curry gravies
    • Homemade garam masala
    Ingredients & storage

    IngredientsCassia bark (Cinnamomum cassia).

    What it containsCassia is dried bark. Its aromatic oil contains cinnamaldehyde, which contributes to its familiar sweet-spice aroma. This product is cassia, not Ceylon cinnamon.

    StorageStore airtight in a cool, dry place. Keep the pack closed between uses and use a dry spoon.

    Taste test

    What does it actually taste like?

    Flavour

    Sweet and woody, giving rice, gravies and homemade masalas a familiar dalchini flavour.

    Aroma

    A sweet, woody aroma that grows as the bark warms.

    Form

    Firm pieces of dried cassia bark for simmering or grinding into masalas.

    Spice level

    No chilli heat. Cassia has a warming spice character without chilli heat; use a small piece so its flavour stays balanced.

    Pairs well with

    Good together in your kitchen

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    Total

    Freshness you can taste

    Purity you
    can check.

    Our purity and quality checks are backed by lab reports. Open the Lab reports tab on any product that has one to see what was tested and what came back.

    • Hand-sorted
    • Backed by lab reports
    • Cool-ground powders
    • Resealable zip-lock
    Zoff Veda

    Dalchini, for a warm little pause.

    Set aside a few minutes for a gently spiced cup. A small piece of dalchini brings the aroma; the pause is yours.

    Light dalchini infusion with cassia quills.
    Occasional comfort · 10 minHow to useThe warm dalchini sip dalchini infusionA fragrant, caffeine-free drink for an occasional break.How to use01Simmer a small, thin piece of cassia with 1 cracked elaichi pod in 500 ml water for 5–8 minutes. Strain and share between two cups.
    Explore the ZOFF Veda range

    Enjoy occasionally in food quantities. Avoid concentrated daily cassia routines, especially with liver disease.

    Inspired by traditional food and care practices. Benefits of these home preparations are not clinically established. Use small food quantities; these are not treatments.

    From home kitchens

    What customers are saying
    Product FAQs

    A few things you may want to know

    Still have a question? Talk to us.
    Is cassia bark the same as cassia quills?

    Both products in this range are cassia. The bark comes as pieces, while quills have a rolled shape; choose the format your recipe needs.

    Can I use cassia bark in chai?

    Yes. Simmer a small piece with your tea spices and strain before serving. Start small so its sweet, woody flavour does not dominate.

    Do I leave the bark in the finished dish?

    Remove the pieces before serving rice or gravy. The bark flavours the food as it cooks but is too firm to eat.

    Can I grind this for garam masala?

    Yes. Break it into manageable pieces, toast gently if your recipe calls for it, cool completely and grind with your other whole spices.

    Is this Ceylon cinnamon?

    This product is cassia (Cinnamomum cassia), rather than Ceylon cinnamon. Choose the variety and form specified in the recipe you plan to make.

    How spicy is it?

    Cassia has a warming spice character without chilli heat; use a small piece so its flavour stays balanced.

    On the gram

    Inside ZOFF