SOURCED FROM KERALA

Cinnamon Rolls

₹119.00

★ ★ ★ ★ ★ 4.8

The Farm Story Cassia Cinnamon Rolls, also known as Dalchini, are sourced from Kerala and selected for their warm aroma, deep brown colour and strong, sweet-spicy flavour. These whole cassia bark rolls are cleaned and sorted to remove dust, loose bark fragments and other foreign matter before packing.
Cassia is the type of cinnamon commonly used in Indian cooking, where its robust flavour holds up well in any recipe.

Taste & Aroma

Warm, sweet and woody, with a bold spicy aroma and a slightly peppery finish. Cassia is fuller and hotter, sweet at first and then gently warming on the tongue.

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300+ parameters
of checks

Produced in
small batches

No Added
Colours

Lab
Tested

Single Origin & Naturally Sourced

Sourced directly from farms in Kerala

Carefully Cleaned & Sorted

Tested in our lab before it reaches you

FAQs

Are all your spices pesticide-free?

We work directly with farms that follow responsible growing practices and use minimal crop protection products. Every batch is tested in our accredited in-house laboratory before it reaches you.

How are your spices processed?

Every spice is cleaned, sorted, and ground at low temperatures, which helps preserve the natural flavour and aroma better than standard grinding methods.

How long do your spices last?

Most of our spices stay fresh for up to 12 months when stored properly in a cool, dry place away from direct sunlight.

Do you sell wholesale?

Yes, we do. Reach out to us through our contact page and our team will get you set up.

What's the best way to store spices?

Keep them in an airtight container, away from heat and moisture, to hold onto their flavour and aroma for longer.

Farm Highlight

Kerala’s warm, humid climate is well suited to the cultivation of cinnamon and cassia-type spices. The bark is cut from mature stems, peeled away in long strips and dried in the sun, where it curls naturally into the rolls you see in the pack.

We source from trusted farming and sourcing partners in the region and assess incoming bark for aroma, colour, dryness, cleanliness and overall consistency.