Cinnamon bark (also known as dalchini) has been used as a traditional natural remedy throughout Europe for many generations. It's a very handy wholefood and general baking ingredient to own. This bark has a very strong flavour, and it is commonly used in dishes from cuisines such as Indian, Chinese and South-East Asian.
Another great way to use this spice is to add some sticks to rice to give it an extra kick in flavour. It also can be used in place of Ceylon Cinnamon when making mulled drinks at Christmas.