• Dalchini or Cinnamon is a common spice used by different cultures around the world for several centuries. Dalchini is obtained from the inner bark of trees from the genus Cinnamomum, a tropical evergreen plant that has two main varieties; Cinnamomum zeylanicum / Cinnamon cassia.
• The Cinnamon is indigenous to Ceylon (Galle district in the southern province & in the region of Negumbo in the western province), Southern India & growing in a wild state in the Western Ghats from the konkan southwards.
• In addition to Dalchini’s culinary uses, in native Ayurvedic medicine Cinnamon is considered to be a remedy for respiratory, digestive and gynaecological ailments.
• Scientific studies of Cinnamom have confirmed presence of carbohydrates (dietary fibers), Vitamin k, iron, calcium, magnesium etc. The essential aromatic oil present in Cinnamon shows presence of eugenol which supports pain reducing and bacterial load lowering response.
• Cinnamon as per Ayurveda supports phlegm & cough reducing response. Dalchini promotes healthy digestion, reduction of flatulency and appetising response.

• Supports as appetiser & For general wellbeing
• Helps to reduce flatulency & reduce intestinal spasms.
• Helps to remove extra phlegm & reduce fever.
• Helps to improve immunity level & overall blood circulation.
• Lab tested for quality, Non-GMO, vegan & gluten free

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