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By Sanjeev Kapoor

Published 2011

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The bark, wood, leaves, buds, flowers, fruits, and roots of the cinnamon tree are used for different purposes, but the bark is the most commonly used, either in pieces or ground to a fine powder. It adds a delicious woody flavor to desserts and is widely used in savory dishes. Kerala, a state in South India, is the country’s major producer of the cinnamon used in Indian kitchens.

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