Bibhakar cassia cinnamon (dalchini) H1 sticks in a clear jar

Bibhakar Idukki cassia cinnamon jar, second view

Coming soon Idukki, Kerala · Single origin

Cassia Cinnamon (Dalchini), H1 sticks

Dalchini · bark sticks · Cinnamomum cassia

Thick, deep red-brown cassia sticks from Idukki, in H1 grade. A bold, warming cinnamon for slow-cooked dishes, rice and chai.

In short: Cassia cinnamon (Cinnamomum cassia), the dalchini most Indian kitchens use: thick, single-layer, red-brown sticks with a bold, spicy flavour. H1 grade, from Idukki, Kerala.

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Origin: Idukki, Kerala
Grade: H1 sticks
Form: Bark sticks
Packed in: Clear PET jar, black cap

FSSAI Lic. 12726999000117 · Packed by Bibhakar & Sons Pvt. Ltd., Ghaziabad · Batch and best-before printed on the jar · Page updated 31 Oct 2026

Bold sticks, graded H1.

Cassia is a single thick layer of bark, darker and stronger than Ceylon cinnamon. We pack H1 grade sticks and say so on the label.

01One districtBought in or near Idukki, Kerala.

02H1 gradePacked as H1 grade sticks.

03Packed in GhaziabadSorted and packed at our own premises in Ghaziabad.

04Sealed in clear PETAirtight jar you can see through, with the origin and grade on the label.

Product details

Specification

Botanical name: Cinnamomum cassia
Origin: Idukki district, Kerala, India
Form: Bark sticks
Grade: H1 sticks
Packed in: Clear PET jar with black cap
Batch and best-before: Printed on each jar

Origin

Grown in the hills of Idukki

Idukki is a hill district in the Western Ghats of Kerala, known for its spice plantations. Our cassia is bought in or near the district.

Biryani and pulaoAdd a stick to the pot with the rice.

Masala chaiSimmer a small piece with the tea leaves.

Slow cookingDrop one into curries and stews, then lift it out before serving.

Storing itKeep the lid tight, away from sunlight and the stove.

Questions

How is it different from Ceylon cinnamon?

Cassia is a thick, single layer of dark bark with a strong, spicy flavour. Ceylon is pale, thin and sweet. Use cassia where cinnamon should stand up to long cooking.

Which should I use in biryani?

Cassia holds up well to long cooking. Ceylon is better in desserts and drinks.

Do I eat the stick?

No. Lift it out before serving.

How long will it keep?

The best-before date is printed on the jar. Keep the lid closed, in a cool, dry place away from sunlight and heat.

Is cassia the same as dalchini?

Dalchini is the Hindi word for cinnamon and covers both cassia and Ceylon. This jar is cassia, the thicker and bolder bark. Our Ceylon cinnamon is sold as a separate product.

How can I pay and what does shipping cost?

Pay online by UPI, card or netbanking through Razorpay. Orders over ₹799 ship free across India; smaller orders pay a flat ₹90 shipping fee.