Cinnamon and Cassia: The Genus Cinnamomum
P. N. Ravindran, K Nirmal-Babu, M Shylaja
CRC Press, Dec 29, 2003 - Health & Fitness - 384 pages
Cinnamon and Cassia, the "Spices of Life", together constitute one of the most widely used group of spices. A comprehensive volume, Cinnamon and Cassia: Genus Cinnamomum explores in detail Srilankan cinnamon, Chinese cassia, Indonesian cassia, Indian cassia, camphor, and also the important related and useful spices of Cinnamomum.
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This is a great, well written information source for Cinnamomum trees. Among the five of discussed cinnamon varieties, Ceylon cinnamon is important due to its low coumarin content.
- True Ceylon Spices
3 Chemistry of Cinnamon and Cassia
4 Cultivation and Management of Cinnamon
5 Harvesting Processing and Quality Assessment of Cinnamon Products
6 Chinese Cassia
7 Indonesian Cassia Indonesian Cinnamon
8 Indian Cassia
9 Camphor Tree
10 Pests and Diseases of Cinnamon and Cassia