Dalchini is made from the inner bark of Cinnamonum tree. In India, it is cultivated mainly in Kerala and Himachal. But a large quantity is imported from Vietnam, China and Sri Lanka.

Let us take a look at some of the evidence-based benefits of incorporating it in your daily diet.


Cinnamaldehyde and eugenol found in dalchini have antioxidant properties due to its ability to donate hydrogen. It captures free radicals in the body to protect cells and reduce the risk of cancer and other diseases. In fact, its antioxidant property  far exceeds that of other spices like ginger, anise, mint, nutmeg, vanilla etc.

Alleviates Non-Alcoholic Fatty Liver

Studies have shown that consuming 1.5gm of dalchini daily reduces Fasting Blood Sugar,total cholesterol, triglyceride, and other liver enzymes like ALT, AST, GGT, etc, thus alleviating the characteristics of NAFL.

Helps Manage Type 2 Diabetes

Animal studies have shown that Dalchini increases body's sensitivity to insulin.

Helps Manage Rheumatoid Arthritis

According to studies, cinnamaldehyde and eugenol suppress the secretion of pro-inflammatory cytokines which cause inflammation, joint destruction, and pain.

Improves Heart Health

In an animal study combining cinnamon pretreatment with aerobic training, it was found that the group that took cinnamon had improved blood flow due to a reduction in serum MDA level and an improvement in blood lipid profile.

Regulates Menstrual Cycle in Those With PCOS

Studies have shown that cinnamon had the ability to regulate ovary morphology and the gap between one ovulation to the subsequent one. It also controls the serum levels of testosterone and insulin-related hormones in the body.

May Prospectively Prevent Alzheimer's Disease and Dementia

Chemicals extracted from cinnamon have shown to prevent and even reverse Alzheimer's disease in mouse and fruit fly models of the disease. However, clinical human  trials are yet to be conducted.

Enhances Shelf Life of Fruits

Tests have found that applying edible coating of cinnamon essential oil ( 5% concentration) has found to improve shelf life of apples and increased protection against bacteria such as E.coli  and P.expansum.