Cinnamon in Nepali: Daalchini (दालचीनी), Cassia and Cooking Uses
Cinnamon is called daalchini or dalchini (दालचीनी) in Nepali. The name is used for the aromatic bark spice sold as pieces, sticks or powder. When buying it, check the label: cassia and Ceylon cinnamon are different types of bark spice and may both be sold under the broad name cinnamon.
Daalchini names and forms
| English | Nepali name or description |
|---|---|
| Cinnamon | दालचीनी — daalchini / dalchini |
| Cinnamon bark or sticks | Whole pieces of daalchini |
| Ground cinnamon | दालचीनीको धुलो — daalchini ko dhulo |
Cinnamon and cassia: what is the difference?
Ceylon cinnamon comes from Cinnamomum verum. Cassia comes from other related trees, including Cinnamomum cassia. Kew explains these distinctions in its cinnamon plant guide. A common market name or a photograph alone does not establish the exact species in a packet.
The original article labels the first photograph below as cassia bark sold in Nepal. Preserve that distinction when shopping: if your recipe specifically asks for Ceylon cinnamon, check the product information rather than relying only on the word daalchini.
How daalchini is used in Nepali cooking
The original cooking notes describe cinnamon in rice, sauces, desserts, milky tea and spice blends. Whole bark can flavour a dish while it cooks; ground cinnamon disperses through the food. Use the form and quantity specified by your recipe.
Buying and storing cinnamon
- Ask whether the product is whole bark, quills or powder.
- Read the label if the cinnamon type matters for your recipe.
- Keep it in a tightly closed container away from moisture, heat and direct light.
- Buy quantities you can use while the aroma is fresh. Whole sticks do not retain their flavour indefinitely.
Related Nepali spice guides
Compare cumin (jira), black pepper (marich) and fenugreek (methi).
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