Cinnamon is a spice that is native to South India and is grown in Malnad region in Karnataka. The spice is taken from the Tropical Evergreen Trees which grow where the rains are adequate and South India or the Malnad region is blessed buy Mother Earth because it keeps on raining there majority of the times. The spice is a kind of bark which cannot be eaten but adds a phenomenonal woody and pleasant fragrance to the food, especially to Pulao prepared from rice. Cinnamon makes the food rich and royal to eat. Consumption of Cinnamon reduces the sugar levels in the blood, as is proved by the studies.

• Cinnamon is taken from the inner bark of the Tropical Evergreen Forest. It is mainly used for adding for spicy flavour to different cuisines. It has a strong,sweet, pleasant and woody fragrance. It appears like the piece of a very small and soft branch of a tree.
• The spices have been cultivated in the Malnad region located in Karnataka. This place is rich, bountiful and blessed by the Mother Nature. The reason being it rains in plenty in Malnad because of which it is green, pure and moist, suitable for the growth of Dal Chini.
• Cinnamon has different names in different languages such as- English: Cinnamon; Hindi: Dalchini; Malyalam: Karuvapatta, Kannad: Chakke; Bengali: Darchini.
• In Ayurvedic Doshas, Cinnamon is helpful in pacifying Vata and balancing Kapha. If cinnamon is consumed in smaller quantities, it balances Pitta too.

Cinnamon is taken from the inner bark of the Tropical Evergreen Forest. It is mainly used for adding for spicy flavour to different cuisines. It has a strong,sweet, pleasant and woody fragrance. It appears like the piece of a very small and soft branch of a tree.Ikshvaku Solutions