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. The introductory chapter depicts the history of these
spices, followed by a detailed analysis of botany and crop
improvement that examines taxonomy, morphology, embryology,
reproduction, and propagation. A chapter on chemistry details the
unique composition of cinnamon and cassia; it precedes an
explanation of crop management, harvesting, and processing of
Srilankan cinnamon. This book points out that Vietnamese and
Chinese cassia are the same, with differences only in harvesting
and processing. It also includes chapters on Indian and Indonesian
varieties of cassia, along with overviews of the camphor tree, and
coverage of cinnamon and cassia pharmacology, toxicology, end uses,
economics, and marketing. The volume concludes with an informative
chapter on other economically useful species of Cinnamomum. Written
by a panel of experts from throughout Asia, this volume is the only
comprehensive monograph on these spices, benefiting those engaged
in study, cultivation, marketing, processing, and product
development.
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