Dalchini or cinamon as we know is the dried inner bark of a small evergreen tree [rookh in nepali] named Cinnamomum zeylanicum [a tree native to Sri Lanka and India]. The inner bark is dried and grind into powder or broken into pieces. It is not commercially grown in Nepal though it can been seen growing wild in mid to high altitutes of Nepal. There are two similar types of cinnamon trees Cinnamomum zeylanicum [a true cinnamon tree native to Srilanka and India] and Cinnamomum cassia (L.) Presl [Chinese cinnamon]. Most people suggest that the Chinese Cinnamon is slightly bitter than the true cinnamon. Most commercial ground cinnamon is a mixture of both or only Chinese cinnamon. A possible factor maybe the availability and prices of both kinds. But the trees that are grown wild in Nepal are the true cinnamon trees. Dalchini tree leaves and bark have an aromatic, spicy scent. It has small, yellow-white flowers that supposedly have a slightly disagreeable odor, and bears small, dark purple, inedible berries.
Dalchini tastes sweet, aromatic, sharp and spicy.
Dalchini is an important spice in some Nepalese food and beverages like tea, kheer, selroti etc. It is basically used as flavoring ingredient.
Commercially, Cinnamon flavor is used in perfumes, candles, toothpicks, soda, rum, vodka, candy etc…