Dalchini is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. The term “cinnamon” also refers to its mid-brown colour. While Cinnamomum verum is sometimes considered to be “true cinnamon”, most cinnamon in international commerce is derived from related species, which are also referred to as “cassia” to distinguish them from “true cinnamon.
Common name Dalchini
Botanical name Cinnamomum zeylanicum
Parts used Leaves and bark
Medicinal usage Dalchini leaves: Cinnamon leaves are stimulants to enhance the flow of urine to help patients discharge toxic elements. Decocted dalchini leaves prevent flatulence as well.
Dalchini bark- It is used to decoct the traditional heath care mixture for wellness.
Other Benefits: Several benefits of Ashwagandha include stress management, health maintenance, and proper bodybuilding.