Alchini

Alchini is a term used in several South Asian languages to refer to cinnamon, the spice derived from the inner bark of trees in the genus Cinnamomum. In botanical and culinary contexts, alchini often denotes true cinnamon from Cinnamomum verum (also called Ceylon cinnamon) as well as cassia cinnamon from Cinnamomum cassia, with the latter typically stronger in flavor and higher in certain compounds. The two varieties are distinct species and may differ in aroma, sweetness, and coumarin content.

Production and forms: Cinnamon bark is harvested from young branches, peeled, and left to dry. As it dries, it curls into quills or sticks and can be ground into powder. The essential oils responsible for much of the aroma include cinnamaldehyde, along with other compounds such as eugenol and linalool. Ground cinnamon is more potent per volume than whole sticks and loses volatile oils more quickly if not stored properly.

Culinary uses: Alchini is widely used in both sweet and savory dishes. It is common in desserts, baked goods, sauces, beverages, and spice blends, as well as curries and stews in various culinary traditions. It pairs with fruits, rice dishes, coffee, and tea, and is a frequent component of spice mixes such as garam masala in some regions.

Health and safety: Cinnamon contains antioxidants and has a long history of traditional medicinal use. Scientific evidence for health benefits is mixed, and cassia cinnamon contains higher levels of the compound coumarin, which can be harmful in large amounts. As with any spice, culinary use in normal amounts is considered safe; individuals with liver conditions or those taking certain medications should consult a professional about higher intakes.

Cultivation and trade: Originating in parts of South Asia and Sri Lanka, cinnamon is now produced in several countries, including India, Indonesia, Vietnam, and China. It is traded globally in stick and ground forms. Storage in a cool, dry, airtight container helps preserve flavor and aroma.