Cinnamon also known as Cassia and Dalchini, was one of the first spices sought in the explorations of the 15th and 16th Century. The agreeably sweet, woody aroma is quite delicate, yet intense. The taste is well defined fragrant and warm. Suited to both sweet and savoury dishes, cinnamon is particularly good with various rice dishes. Today, cinnamon forms an essential part of most Indian cuisine. Cinnamon is also widely used in chocolates, chocolate desserts, cakes and drinks. Other uses being in making pomanders and pot pourris.