OriginBlended in KochiLedger Garam Masala
Entry No. 004Vegetarian
Sirsi Cinnamon Bark
4.696 reviews
Thick Indian cinnamon bark (dalchini) from spice gardens near Sirsi. Stronger and more peppery than thin quills, which is what a masala wants.
₹145for 50 g₹290 per 100 gInclusive of all taxes
Weight50 g
FormBark
1
- Free delivery over ₹1,499
- Dispatched within 48 hours
- Sealed returns within 7 days
- Secure checkout by Razorpay
The bark is peeled after the monsoon, when it lifts cleanly, and dried in the shade so it keeps its colour. We break it into pieces that fit a tin and a tadka pan.
Use the bark whole in rice and curries and take it out before serving, or choose ground for baking and for golden milk.
- Origin
- Sirsi, Karnataka
- Harvest
- 2025
- Notes
- clove, brown sugar, red wood, pepper
- Ingredients
- Cinnamon bark (Cinnamomum cassia)
- Allergens
- None
- Diet
- Veg
Dispatched from Kochi within 48 hours, Monday to Saturday, and delivered in 3 to 7 working days. Delivery is free over ₹1,499; below that a flat charge is shown at checkout. Unopened, sealed items can be returned within 7 days. Opened or ground-to-order items cannot, unless they arrive damaged or stale: tell us within 48 hours with a photograph and we will replace or refund.
Folio 01Profile
Heat, flavourand where it grew
Heat
2/5Mild
Tasting notes
- clove
- brown sugar
- red wood
- pepper
Flavour profile
Origin and harvest
OriginSirsi, Karnataka14.62° N · 74.84° E- Harvest
- 2025
- Packed
- Mattancherry, Kochi
- Shelf life
- 24 months whole, 9 months ground
Folio 02Use it in
Whereto start
- 01Pulao
one 3 cm piece fried in ghee with cloves and bay
- 02Garam masala
roast lightly before grinding
- 03Golden milk
a pinch of ground bark per cup
- 04Stewed fruit
one piece simmered with apples or pears
Folio 03Pairs with
Good company
Chosen by flavour: what shares the most notes with this entry, from other shelves first.
OriginBlended in KochiLedger Garam Masala
OriginPacked in KochiThe Nine-Drawer Spice Box
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OriginAraku ValleyAraku Forest HoneyFolio 04From the order book
What cooks wrote back
Entry 01
The garam masala smells like my grandmother's kitchen. I use half of what I used to and the dal tastes fuller.
Entry 02
Ordered the pepper cracked on a Monday and the tin said it was ground on Tuesday. You can tell the moment you open it.
Entry 03
Proper saffron, deep red with no yellow bits. Ten threads coloured a whole pot of kheer.