Cinnamon Bark (Dalchini)- Nadan Karuvapatta
Cinnamon Bark (Dalchini)- Nadan Karuvapatta
Nadan karuvapatta, Cinnamon
Cinnamon is a light brown coloured spice with a delicate aroma and sweet, warm flavour. It is derived from the inner stem bark of Cinnamomum Verum ( a bushy evergreen tree which grows up to a height of 10-15m, seen in Kerala and many other tropical regions of the world). It has a light texture and a mild flavour when compared to other spices. The brown coloured bark is easily chewable and imparts a rich flavour. These are commonly used in many of the preparations like rice dishes, wines, cakes, pastries, biscuits, processed meats and in bakery items.
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Nadan karuvapatta, Cinnamon
Cinnamon is a light brown coloured spice with a delicate aroma and sweet, warm flavour. It is derived from the inner stem bark of Cinnamomum Verum ( a bushy evergreen tree which grows up to a height of 10-15m, seen in Kerala and many other tropical regions of the world). It has a light texture and a mild flavour when compared to other spices. The brown coloured bark is easily chewable and imparts a rich flavour. These are commonly used in many of the preparations like rice dishes, wines, cakes, pastries, biscuits, processed meats and in bakery items.
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Nadan karuvapatta, Cinnamon
Cinnamon is a light brown coloured spice with a delicate aroma and sweet, warm flavour. It is derived from the inner stem bark of Cinnamomum Verum ( a bushy evergreen tree which grows up to a height of 10-15m, seen in Kerala and many other tropical regions of the world). It has a light texture and a mild flavour when compared to other spices. The brown coloured bark is easily chewable and imparts a rich flavour. These are commonly used in many of the preparations like rice dishes, wines, cakes, pastries, biscuits, processed meats and in bakery items.
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