I love adding dalchini to my tea and sabzi but my MIL said avoid it during pregnancy. Now im confused if its actually harmful or just a myth. What do u all know about this?
Culinary use is generally considered fine. If you were thinking of any cinnamon supplement that's a different thing, run it by your gynac. For daily cooking I never gave it a second thought.
In food it's totally normal, I had it in my chai and sabzi. The caution is more about cinnamon supplements or huge quantities. Keep it to regular cooking amounts and you're fine.
A normal pinch in your cooking is fine, we use it in our masalas all the time. It's only large amounts or supplements that elders warn about. For cooking quantities I never worried, but I'd ask the doctor before any concentrated cinnamon.
