Cinnamon and Cassia : The Genus Cinnamomum
Book Details
Format
Hardback or Cased Book
ISBN-10
041531755X
ISBN-13
9780415317559
Publisher
Taylor & Francis Ltd
Imprint
CRC Press
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Dec 29th, 2003
Print length
384 Pages
Weight
870 grams
Product Classification:
Botany & plant sciences
Ksh 34,200.00
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This comprehensive volume deals in detail with Srilankan (Ceylon) cinnamon, Chinese cassia, Indonesian cassia, Indian cassia, camphor and also the important related and other useful spices of Cinnamomum.
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.
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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