These are whole cinnamon sticks from East End Foods, sold in a 100 g pack. Dalchini is simply the South Asian name for cinnamon, so the sticks and the dalchini on the label are one and the same. At 100 g you get a good handful of quills, enough to keep both savoury and sweet cooking going for a while.
Cooking and Uses: Add a stick or two to simmering curries, biryani, pilau and stocks, drop them into mulled wine and spiced chai, or use them to scent stewed fruit and rice puddings. The sticks release their flavour slowly as they cook and are usually lifted out before serving.
Keep in an airtight container in a cool, dry cupboard away from light. Whole sticks hold their aroma far longer than ground cinnamon.
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