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With the sweet small characteristic odor, very hot, pungent, aromatic taste, cinnamon is principally employed in cookery as a condiment and flavoring material. Cinnamon is one of the oldest and first spices to be traded between Asia and Europe. It was considered as precious as gold by many. Cinnamon medicinally is probably best well known, for two main reasons. First of all cinnamon is highly antiseptic due to the high content of phenol can be used as a very effective mouthwash. Secondly, as it is a warming spice, it is often very useful as a cold or flu remedy. Cinnamon powder has long been an important spice in Persian cuisine, used in a variety of thick soups, drinks, and sweets. It is often mixed with rosewater or other spices to make a cinnamon-based curry powder for stews or just sprinkled on sweet treats Persian. It is also used in Sambhar powder or Bisibelebath powder in Karnataka, which gives it a rich aroma and tastes unique.