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cinnamon


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The aromatic bark of various species of trees of the genus Cinnamomum; it is split from the shoots, cured, and dried, when it shrinks and curls into a cylinder or ‘quill’. Used as a flavour in meat products, bakery goods, and confectionery, and may be available either as the whole quill or powdered ready for use.

Subjects: Medicine and Health — Cookery, Food, and Drink.


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