The Dal Chini Karuvapatta Cinnamon Live Plant (Cinnamomum verum) is an evergreen aromatic tree valued for its bark, leaves, and medicinal benefits. Known as Dal Chini in Hindi and Karuvapatta in Malayalam, this plant produces the famous true cinnamon spice, which has been used for centuries in Indian kitchens and Ayurveda. Cultivated and supplied by Golden Hills Farm, the Cinnamon plant is easy to grow, thrives in warm tropical climates, and adds a pleasant fragrance to your garden. The bark and leaves can be used for cooking, herbal teas, and natural remedies, making it a must-have spice plant for every home garden.
Type of Plant: Aromatic Medicinal Spice Plant – Cinnamon / Dal Chini / Karuvapatta
Scientific Name: Cinnamomum verum (True Cinnamon Tree)
Plant Type: Evergreen tree with aromatic bark and leaves
Sunlight Requirements: 4 – 6 hours of filtered sunlight daily
Where to Grow: Home gardens, spice gardens, terrace pots, or open ground
Growing Season: All year round; best planted during monsoon (June – September)
Soil Requirements: Loamy, well-drained, slightly acidic soil enriched with compost
Plant Height: 1.5 – 2 feet (at dispatch)
Fertilizer Needs: Organic compost or vermicompost every 45 days
Life Span: Long-lived tree (30+ years)
Ideal Growing Temperature: 20 °C – 35 °C
Blooming / Harvesting Time: Harvest bark and leaves after 2–3 years of growth
Maintenance Required: Low to moderate
Watering Frequency: Twice a week; increase during dry seasons
Ideal Grow Bag Size: 18 × 18 inches or larger
The Cinnamon Dal Chini Live Plant grows well in India’s tropical and coastal regions, especially in Kerala, Tamil Nadu, and Karnataka. It can be planted any time of the year, but monsoon planting (June–September) ensures better root development. Once established, the plant thrives with minimal care and can be harvested for bark and leaves after 2–3 years. The inner bark of mature stems is used to make the cinnamon spice, while leaves (Karuvapatta) are used in curries, teas, and herbal oils.
Use a large pot or grow bag (minimum 18×18 inches) with drainage holes. Mix red soil, compost, and river sand in equal parts. Place the plant upright, cover the roots with soil, and water lightly. Keep it in a partially shaded area receiving 4–6 hours of sunlight. Feed organic compost monthly and ensure the soil remains moist but not soggy.
Preparation: Prepare soil by mixing compost and garden soil for better aeration.
Planting: Dig a 1×1×1 ft pit, place the plant upright, and refill gently.
Watering: Water thoroughly after planting and keep soil moist.
Germination: Establishes quickly in tropical weather.
Transplanting: Move to open soil after 3–4 months if planted in pots.
Sunlight: Prefers partial to full sunlight.
Soil: Moist, fertile, and well-drained loamy soil.
Fertilization: Add compost every 45–60 days.
Pruning: Prune branches lightly to shape and control height.
Pest Control: Spray neem oil monthly to prevent fungal attacks.
Disease Prevention: Avoid waterlogging.
Mulching: Add coconut husk or dry leaves to retain moisture.
Harvesting: Harvest leaves anytime; bark after 2–3 years.
1. Apply Nutrient-Rich Fertilizers
When your plants begin flowering, use nutrient-rich fertilizers like Organic Bone Meal Powder or Vermicompost. This helps in boosting the bloom and enhances overall yield.
2. Use Organic Fertilizers
Feed your plants with organic fertilizers such as Cow Dung Manure or Neem Cake. Organic options promote healthy soil life.
3. Regular Feeding
Apply fertilizers every 20-25 days to ensure plants receive a steady supply of nutrients. Choose from various options like Cocopeat Compost for moisture retention.
The Dal Chini Karuvapatta Cinnamon Plant is both ornamental and useful, offering a constant supply of natural cinnamon spice. Its aromatic bark and leaves enhance the flavor of curries, teas, and desserts. The plant also provides several Ayurvedic health benefits, including improved digestion, immunity, and heart health. With its elegant foliage and pleasant aroma, it makes a perfect spice garden addition for Indian homes.
Produces natural Dal Chini (Cinnamon Bark) and Karuvapatta Leaves.
Acts as a natural air purifier with a pleasant aroma.
Leaves and bark are used in Indian cooking and Ayurveda.
Helps regulate blood sugar and digestion.
Easy to grow and maintain in pots or open soil.
Avoid overwatering; cinnamon prefers moist but well-drained soil.
Keep in semi-shade; avoid harsh afternoon sunlight.
Use only organic fertilizers.
Protect from cold or frost.
Do not harvest bark before 2 years of growth.
Problem: Yellowing leaves.
Solution: Improve drainage and add compost monthly.
Problem: Leaf curling or fungal spots.
Solution: Spray neem oil or organic fungicide.
Problem: Slow growth in shade.
Solution: Relocate to an area with 4–6 hours of sunlight.
Dal Chini, Karuvapatta, True Cinnamon, Lavanga Patta, Ilavangappatta, Darchini, Korintolu, Darusita, Cinnamomum Tree.
Q1: When can I harvest the cinnamon bark?
👉 Usually after 2–3 years of growth.
Q2: Can it be grown indoors?
👉 Yes, but it should receive indirect sunlight daily.
Q3: Are both bark and leaves usable?
👉 Yes, both are aromatic and used in cooking or herbal use.
Q4: How tall does the plant grow?
👉 In open soil, it can reach 10–15 feet in height.
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Divya K
Fruits aur leaves ke liye waiting hu, growth promising lag rahi hai.
Ashok Verma
Healthy aur lush green live plant mila, perfect for home garden.
Karthik Nair
Perfect plant for spice garden, delivery fast thi aur packaging safe thi.
Lakshmi
Healthy aur disease-free live plant tha, daily new leaves aa rahe hain.
Vijay Kannan
Bahut satisfied hu, plant exactly 1.5 feet ka tha jaisa mention tha.
Sneha R Pillai
Bahut accha experience, koi wilt nahi hua transplant ke baad.
Asha K
Leaves shiny aur roots well packed the, delivery time par hui.
Anjali Menon
Delivery time par thi aur packaging neat thi, moisture maintained tha.
Ravi
Dal Chini Karuvapatta Cinnamon Spice Live Plant fresh aur healthy mila, packaging safe thi.
Kiran
Bahut accha packaging system tha, koi damage nahi hua transport me.