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By extensive use of spices I do not mean that spices are used to make the food fiery hot.

The spices are used to flavor the food, making each dish distinct and wonderfully aromatic.

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The leaves are aromatic with a slight hint of the fragrance of cinnamon.

The leaves are first browned in oil first to increase the aroma.

The Ceylonese cinnamon is also not so easily available in local markets.

Cinnamon (and mostly the Ceylonese variety) in its stick/quill for as well as powdered, is used extensively in Indian cooking, mostly for savory dishes.

Do yourselves a favor and stop yourself from buying store bought coriander powder.