Sourced from the mist-covered hills of Meghalaya in Northeast India, Laahe Ground Cinnamon is a rare, wild-foraged cassia cinnamon known locally as Dieng-lorthia. Harvested from the forests of the Garo Hills by indigenous communities, this cinnamon is prized for its exceptional aroma, warmth, and potency.
Naturally high in cinnamaldehyde—up to 85%, this single-origin cinnamon delivers a bold, sweet-spicy flavor with remarkable depth. Even a small amount transforms chai, baking, coffee, and savory dishes with unmistakable richness.
Meghalaya—meaning “the abode of clouds”—is one of the wettest and most biodiverse regions on Earth. Its monsoon-fed forests, mineral-rich soil, and cool mountain climate create ideal conditions for producing extraordinarily aromatic cinnamon.
This environment gives Laahe Cinnamon its:
Deep warmth and natural sweetness
Intense aroma and essential oil content
Bold flavor that requires less per use
Each harvest varies slightly, reflecting the living landscape it comes from—never standardized, never industrial.
Unlike plantation-grown cinnamon, Dieng-lorthia is wild-foraged, not farmed. The Khasi, Garo, and Jaintia communities have harvested cinnamon from these forests for centuries using traditional knowledge passed down through matrilineal lineages.
Harvesters carefully select mature trees, remove only what the tree can regenerate, and sun-dry the inner bark using age-old methods—protecting both the forest and their livelihoods.
This is cinnamon as forest stewardship.
Because of its high cinnamaldehyde content, a little goes a long way:
Brew into chai, tea, or coffee
Use in baking, desserts, and oatmeal
Add to curries, biryanis, stews, and braises
Stir into warm water, honey, or golden milk
Sourced from the mist-covered hills of Meghalaya in Northeast India, Laahe Ground Cinnamon is a rare, wild-foraged cassia cinnamon known locally as Dieng-lorthia. Harvested from the forests of the Garo Hills by indigenous communities, this cinnamon is prized for its exceptional aroma, warmth, and potency.
Naturally high in cinnamaldehyde—up to 85%, this single-origin cinnamon delivers a bold, sweet-spicy flavor with remarkable depth. Even a small amount transforms chai, baking, coffee, and savory dishes with unmistakable richness.
Meghalaya—meaning “the abode of clouds”—is one of the wettest and most biodiverse regions on Earth. Its monsoon-fed forests, mineral-rich soil, and cool mountain climate create ideal conditions for producing extraordinarily aromatic cinnamon.
This environment gives Laahe Cinnamon its:
Deep warmth and natural sweetness
Intense aroma and essential oil content
Bold flavor that requires less per use
Each harvest varies slightly, reflecting the living landscape it comes from—never standardized, never industrial.
Unlike plantation-grown cinnamon, Dieng-lorthia is wild-foraged, not farmed. The Khasi, Garo, and Jaintia communities have harvested cinnamon from these forests for centuries using traditional knowledge passed down through matrilineal lineages.
Harvesters carefully select mature trees, remove only what the tree can regenerate, and sun-dry the inner bark using age-old methods—protecting both the forest and their livelihoods.
This is cinnamon as forest stewardship.
Because of its high cinnamaldehyde content, a little goes a long way:
Brew into chai, tea, or coffee
Use in baking, desserts, and oatmeal
Add to curries, biryanis, stews, and braises
Stir into warm water, honey, or golden milk
