Cinnamon (Dalchini) in Ayurveda: Cassia, Ceylon, Kitchen Use and Safety

Cinnamon is the warm, sweet bark that scents everything from chai to cake. In Ayurveda it goes by twak in Sanskrit and dalchini in Hindi, and it is a heating spice that the tradition prizes for cold weather and for heavier, damp foods.

There is a wrinkle that most spice guides skip. The word cinnamon covers at least two different barks with different chemistry, and the classical names may not mean the species you buy today. This page explains that, describes the traditional profile, offers real kitchen ideas, and sets out what the US National Center for Complementary and Integrative Health says. It describes a spice and its tradition. It does not recommend cinnamon for any health purpose.

What it is

Cinnamon is the dried inner bark of trees in the genus Cinnamomum. The bark is cut into strips that curl as they dry, forming the familiar quills (sticks), or is ground to powder. Two main kinds dominate the market.

• Ceylon cinnamon (Cinnamomum verum, also called true cinnamon), from Sri Lanka and parts of southern India. The sticks are pale tan, thin, brittle and layered like a rolled cigar, and the flavour is delicate and sweet.
• Cassia (several species, including Cinnamomum cassia from China and Indonesia and Cinnamomum aromaticum), usually darker reddish-brown, thick and hard, with a stronger, hotter and more peppery flavour. Most cinnamon sold in North America is cassia.

Names are tangled. In Hindi dalchini can mean either bark. A third plant, Cinnamomum tamala (Indian bay leaf), is a leaf spice called tejpatta or tamalapatra, and it is not the same as the bark. In Sanskrit, twak (meaning bark) is the usual name, and the classical texts may refer to cassia-type bark, to Ceylon cinnamon, or to a general category, because the species were not separated in the way modern botany separates them. We say so plainly: scholars and teachers disagree about which species a given classical passage intends, and we do not claim to settle it.

The traditional view

Classical writing in the Bhavaprakasha and other materia medica describes twak, and later teachers give the profile below. Treat it as the commonly taught picture, with room for differences.

• Taste (rasa): pungent, with bitter and sweet notes. The page on the six tastes explains the system.
• Potency (virya): heating.
• After-digestion effect (vipaka): pungent in most accounts, though some teachers say sweet.
• Doshas: said to reduce kapha and vata and to increase pitta if used heavily, so people with a pitta nature are advised to go gently.

Cinnamon appears in the tradition within warming spice blends, within dishes for the cold months, and as a flavouring that makes food more appealing. Seasonal teaching associates warming spices with the cold end of the year, and the pages on Hemanta and Shishira describe how tradition shapes eating in those seasons. These are traditional descriptions, and this page does not claim cinnamon treats or prevents any condition.

In the kitchen

Cinnamon’s sweetness hides how versatile it is. Both savoury and sweet cooking use it.

• Whole quills in savoury dishes. A piece of cassia bark in the hot oil at the start of a curry, pulao or biryani gives a deep, warm background. In Indian cooking, it is often paired with cloves, cardamom and bay leaf as a whole-spice base.
• Chai and hot drinks. Sticks simmered with tea, milk or plain water make a fragrant drink, and a stick makes a good stirrer for hot chocolate or mulled fruit.
• Garam masala. Ground bark is a standard ingredient in most house blends.
• Baking and puddings. Ground cinnamon belongs in porridge, apple dishes, rice puddings, buns and cakes. Ceylon, being milder, shines in desserts. Cassia stands up better to long cooking and strong flavours.
• Savoury surprises. Moroccan tagines, Persian stews and Greek meat sauces all use a little cinnamon with tomato, lamb or aubergine.

Practical tips. Quills keep their aroma for much longer than powder, so buy sticks and grind them in a small spice grinder or on a fine grater. Store them in a sealed jar away from sunlight. Toast a quill for a few seconds in dry heat before using, and the scent deepens. To learn how Ayurvedic cooks combine bark, seeds and roots, see spices in the Ayurvedic kitchen.

What research says

NCCIH states that current evidence does not clearly support cinnamon for any health condition. Results on blood sugar and on weight loss are unclear. One preliminary finding concerned a Ceylon cinnamon nasal spray for hay fever, and whether cinnamon works as a mosquito repellent is also unclear. In short, the tradition’s reputation has not been confirmed by strong research, and we do not claim that it has.

Safety and interactions

This is one of the few herbs in this section with a dedicated NCCIH page, and the key safety point is about the type of cinnamon.

• Coumarin in cassia. Cassia contains coumarin, a substance that can affect the liver. NCCIH says typical food use does not usually deliver problematic amounts, but some cassia products contain a lot. Prolonged use is a particular risk for anyone who has liver disease, so if you have a liver condition, ask your doctor before you use cinnamon regularly or in supplement form.
• Ceylon cinnamon contains only trace amounts of coumarin, according to NCCIH, which is a reason some people who use cinnamon often choose it. Packaging often just says “cinnamon”, so look for the botanical name.
• Pregnancy: NCCIH considers larger amounts of Ceylon cinnamon unsafe in pregnancy, while small food amounts appear safe. Ask your doctor before using more than food amounts.
• Breastfeeding: data on higher amounts are limited. Culinary amounts in meals are the usual baseline.
• Medicines: NCCIH describes theoretical interactions with anticancer medicines and with nicotine. If you take any regular medicine, particularly for cancer treatment, check with your provider before using cinnamon products beyond food.
• Children: NCCIH does not give a children-specific statement in the material we used, so ask a doctor before giving cinnamon supplements.
• Allergy: a rash, mouth irritation or breathing difficulty after cinnamon calls for medical attention.
• Kidney concerns, surgery and contamination: the NCCIH cinnamon page gives no statement on these in the material we reviewed. In general, tell your surgical team about every supplement, and buy from trusted sellers.

You can read how we handle sources on our method page.

This is an educational page, not medical advice. Our medical disclaimer has the details. For any health concern please see a doctor, and for Ayurvedic treatment a registered practitioner (BAMS in India).

Frequently asked questions

Sources: NCCIH: Cinnamon.