AdviahSpices
Cinnamon Powder
Warm and sweet, not sharp — the kind that takes an afternoon.
Why this object
- Sourced from Meghalaya — finely milled, single-origin.
- Warm and sweet — rather than sharp and bitter. Earns its place in oats, coffee, slow apple compote.
- Fine ground — for even dispersion in baking and drinks.
- No additives — no preservatives, no anti-caking agents.
- FSSAI-certified — 21223007001762.
- Origin
- Meghalaya
- Cut
- Fine ground
- Profile
- Warm
More about this object
Why it matters
A finely-milled cinnamon from the Khasi hills of Meghalaya. The local cassia variety grows slowly under the cool monsoon canopy, and reads warm and sweet on the tongue rather than the sharp, almost-bitter edge of fast-grown commercial cinnamon. The flavour is closer to baked apples than to supermarket cinnamon sticks.
The process
Inner bark stripped from young branches during the dry months, shade-cured for three weeks until it curls into quills, then milled to a fine ground without further heat. No anti-caking agents — fine cinnamon cakes naturally in humidity, which is a sign of the volatile oils being intact.
How to use it
Stir a quarter-teaspoon into oats, coffee, or the kind of slow-cooked apple compote that takes an entire afternoon. Works in baking — sprinkle on cinnamon rolls, add to banana bread, dust over warm milk. The flavour stays present in long-cooked stews without going bitter.
Product
- Weight: 50g (net)
- Form: Fine ground powder
- Species: Cinnamomum cassia (Khasi local)
Origin & processing
- Origin: Khasi hills, Meghalaya
- Harvest: Dry season (December–March)
- Curing: Shade-dried 3 weeks
- Milling: Fine ground, no heat
- Additives: None
Compliance
- FSSAI licence: 21223007001762
- Best within: 12 months
- Allergens: Produced in a facility handling tree-nuts and seeds.
Where is this cinnamon from?
Meghalaya — specifically the Khasi hills, where the local cassia variety grows naturally under the cool monsoon canopy. Single-origin, shade-cured, fine-milled. The slower growing conditions are what give it the warm, sweet read on the tongue rather than the sharp edge of fast-grown commercial cinnamon.
How much per serving?
A quarter-teaspoon in a cup of coffee or oats. Half in a single-serve smoothie. The flavour is rich; less is more.
Why does it sometimes cake in the jar?
Volatile oils — the things that make cinnamon smell of cinnamon — also absorb moisture in humid weather. A small amount of caking is a sign the oils are still there. Tap the jar and continue. If it hardens to a brick, your cupboard is too damp.
Can I use it in slow-cooked dishes?
Yes. This variety holds its flavour through long cooking without going bitter. Add early to stews, mulled wine, biryanis.
Delivery
Complimentary shipping across India on orders of ₹499 and above. Flat ₹49 below. Most orders dispatched within 2 business days; metro delivery 2–4 days, Tier-2/3 cities 4–7.
Returns
This is a food product. In line with food safety norms and standard industry practice, consumables are not returnable once delivered — whether opened or unopened. The single exception is damaged or defective delivery: if the parcel arrives broken-sealed, leaking, or visibly damaged, we replace or refund in full. Email support@mawlaii.com within 48 hours of delivery with photographs.
Policies
Origins
Adviah works only with smallholder farmers in the Jaintia and Khasi hills of Meghalaya. Every batch traces to a named village; every spice is processed within thirty kilometres of where it was grown.
Why we chose them
What convinced us was their discipline. They will sell less turmeric rather than dry it artificially, and they will not blend across villages even when supply is tight. That kind of refusal is what makes a single-origin claim mean something.
