Marilyn Harris wrote:

>
>Ha, I have just bought a bag of cinnamon and put it in some curry I cooked
>this evening (asked the East Indian lady in the store from which I bought it
>and she said yes you can use it in curry)
>
>

The Indian technique with cinnamon of course is to heat up oil or ghee
(basically clarified butter), and throw in some cinnamon sticks, often
bay leaf, cardamom and cloves, and cook it until the whole spices get
puffy. The oil is then infused with aromatic agents from the spices and
then you proceed with that as the base for the curry. I don't know if
you cook with it that way whether or not the medicinal value is damaged
or destroyed, but it sure makes a tasty base for curry.

--Richard