Cinnamon is a versatile spice. It not only adds a fragrant flavour to your specialty foods and dishes (and tea), it is also a preservative and is, then, it has several medicinal qualities that make it highly sought after, especially in the West.
Meghalaya, a state in the Northeast of India, with its beautiful hilly terrain, is home to naturally grown cinnamon. Zizira, based in Meghalaya sources cinnamon directly from the farmers we work with.
Read our story – how our conscious business is making a difference to the community of farmers of Meghalaya.
Meghalaya Cinnamon is a little more special: it is organically grown across the state. That has been the tradition. The cinnamon variety that grows in Meghalaya is the cassia cinnamon. You can look at the difference between cinnamon and cassia cinnamon in the infographic below.
Did you know that it is obtained from the bark of a tree called “True cinnamon tree”?
Team Zizira set out to explore, looking for organically grown cinnamon in the hills of Meghalaya. Zizira explorers found out about organically grown cinnamon in Mawtnum village and visited the place, returning better informed about the uniqueness of Meghalaya Cinnamon.
Cinnamon trees were growing organically in the farm that the Zizira explorers visited. The farmer made the team understand that this, largely, is the case in Meghalaya. Cinnamon trees can be propagated both by the conventional seed propagation method and by planting stem-cuttings.
Using the conventional seed propagation method cinnamon is usually planted on a large scale. Healthy seedlings are planted after the monsoon rains. In three years’ time, the saplings will be mature trees, ready to be harvested (or peeled) for cinnamon and every six months thereafter. The barks are peeled after the rains as it is easier to do so. The wetness helps and makes it easier to peel. The peeled barks are set to dry in the sun. The drying process causes the barks to curl into quills, which are then cut and sold as cinnamon sticks.
Cinnamon, also called dalchini in India, is widely used as a spice and flavoring agent for baking and cooking, and due to its versatile nature, it can be added to beverages too.
Cinnamon flavored beverages are gaining in popularity due to their unique flavor.
Apart from cinnamon stick and powder, cinnamon leaf and bark oils are also used as aromatic ingredients in the preparation of perfumes and other formulations. Cinnamon oil has a great demand in the West, both as a preservative in the food industry and as a flavoring agent.
Since ancient times cinnamon has been highly prized for its medicinal properties. Due to its anti-bacterial properties, cinnamon is believed to be helpful for stomach ailments, dental issues and also for cough and cold. It is also believed to relieve pain because of its anti-inflammatory properties.
And if you are inclined to try out Meghalaya Cinnamon first hand, visit Zizira's spices section dalchini wholesale price. Try other spices like chillies, pepper and the famous Lakadong Turmeric too.
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