The secret of the masterly art of Indian cooking requires a thorough knowledge of the properties of each spice and its blend with other spices. So one can say that the characteristic of each curry relies entirely on the balance of herbs and spices that go into its creations. Local influence distinguishes curries from one region to another.
Here's one example of the story:
Cinnamon (Cinnamomum verum)
Used for its sweet and pleasing flavor. It is the bark of the cinnamon tree and one of the spices in Garam masala. It is normally used to flavor curries, masala chai and certain vegetables and Indian desserts.
Indian Name: Dalchini, Erikkoloam, Dalochini, Durusita, Twak, Illavangam, Lavanga pattai, Lavangamu
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