Dalchini Extract is a botanical ingredient obtained from cinnamon bark, commonly identified as Cinnamomum zeylanicum and also known as Ceylon cinnamon or true cinnamon. It is associated with the botanical name Cinnamomum verum J.Presl and belongs to the Lauraceae family.
Cinnamon bark contains naturally occurring aromatic and polyphenolic constituents, including cinnamaldehyde and various polyphenols. Their concentration varies according to the botanical species, plant part, extraction solvent and manufacturing process. Commercial cinnamon extracts may be standardised to polyphenols, cinnamaldehyde or a defined extract ratio.
For buyers sourcing Dalchini Extract in India, the botanical species and plant part should be clearly specified. Ceylon cinnamon and Cassia cinnamon are different materials and may differ substantially in their coumarin content. The specification should identify the species and declare coumarin results when relevant to the intended application. <Cite refs={["turn162763search0","turn162763search2"]}/>
Selected cinnamon extract grades may be considered for herbal formulations and botanical ingredient development. The suitable grade depends on the intended application, composition, quality documentation and applicable regulatory requirements.
Cinnamon is widely used as a culinary spice and flavouring ingredient. Concentrated extracts must be evaluated separately for food-grade status, permitted use, solvent residues and relevant compositional requirements.
Suitable standardised extracts may be evaluated for nutraceutical formulations, subject to applicable regulations and the product's approved specification.
Selected cinnamon-derived ingredients are used in cosmetic ingredient development. Formulators should assess the ingredient's identity, concentration, fragrance profile, skin compatibility and applicable safety requirements before use.
Dalchini Extract can be evaluated in botanical research and formulation development. Reproducibility requires documentation of species, plant part, extraction method and any specified marker assay.
Commercial cinnamon extracts differ by species and grade. For example, one Ceylon cinnamon bark extract specification declares at least 20% total polyphenols by UV, with cinnamaldehyde and coumarin assessed separately by HPLC. These values describe a particular commercial grade and should not be applied automatically to all Dalchini Extract products. <Cite refs={["turn162763search0","turn162763search6"]}/>
Before approving a grade, review:
Cinnamon extract may range from light brown to reddish-brown powder, depending on the grade. Solubility, aroma and active-constituent profile vary with the extraction process. Store the material in a tightly closed container in a cool, dry place, protected from direct light, moisture and excessive heat.
Follow the storage conditions and shelf-life information in the actual product documentation.
When sourcing Dalchini Extract in India, specify whether the required material is Ceylon cinnamon or Cassia, and confirm that the plant part is bark if bark extract is intended. Request the current technical data sheet, batch-specific COA, polyphenol or cinnamaldehyde assay and coumarin results where relevant.
Confirm the grade, packaging, intended-use suitability and the supplier's actual manufacturing or sourcing role before purchase.
Dalchini Extract is a botanical ingredient derived from cinnamon plant material, commonly the bark of Cinnamomum zeylanicum or Cinnamomum verum.
Cinnamomum zeylanicum is a commonly used botanical name. Cinnamomum verum is also used for Ceylon cinnamon or true cinnamon.
The bark is commonly used for Dalchini bark extract. Confirm the plant part on the product's technical data sheet.
Depending on the grade, relevant constituents include polyphenols and aromatic compounds such as cinnamaldehyde.
It indicates a declared polyphenol content of 20% according to the specified analytical method. Confirm the method and reporting basis before comparing grades.
No. They are different cinnamon types with different compositional profiles. The species should be clearly identified in the product specification.
CAS 84649-98-9 is listed for Cinnamomum zeylanicum bark extract in commercial ingredient references. Verify the identity and CAS number against the exact grade before publishing. <Cite refs={["turn162763search2","turn162763search11"]}/>
Coumarin is a naturally occurring compound that can be present in cinnamon materials. Its concentration varies by species and product, so coumarin testing may be relevant for certain intended uses.
Solubility depends on the extract's composition and manufacturing process. Some grades are formulated to be water-soluble; others may not be. Confirm the exact grade's solubility data.
Only when the specific ingredient grade and intended use comply with the applicable food regulations. A botanical extract is not automatically suitable for food use.
Request the technical data sheet, batch-specific COA, botanical identity, relevant assay results and applicable contaminant or residual-solvent reports.
Store it in a sealed container in a cool, dry place protected from moisture, excessive heat and direct light.
No. An extract ratio does not by itself establish a specific polyphenol or cinnamaldehyde content.
Confirm the botanical species, plant part, intended application, required assay, coumarin requirements where relevant, solubility and quality limits. Review the TDS and batch COA before approval.
| Parameter | Specification |
|---|---|
| Appearance | Light-brown to reddish-brown powder |
| Assay (HPLC) | NLT 22.0% |
| Loss on Drying | NMT 5.0% |
| pH (1% Solution) | 5.0 – 7.0 |
| Water Content | NMT 5.0% |